Smoked Pulled Pork
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
Instructions
  1. Rinse pork shoulder with cool water and pat dry. Set aside.
  2. Cover pork shoulder with a very light coat of mustard on all sides. This will help keep the dry rub on the pork and won't affect the flavor of the end result.
  3. Liberally coat pork shoulder with BBQ Rub. You want to really massage it into the pork with your hands to ensure a bold flavor. Set aside on a breezy counter top for an hour. This will do 2 things: first, it will allow the rub to penetrate the meat deeper and second it will actually allow the meat to take the smoke better once it goes into the smoker.
  4. An hour before cooking, soak 3-4 wood chunks of your choice in water and set aside
  5. Using a charcoal chimney starter, light charcoal and leave in chimney until charcoal starts to ash over
  6. Spread out hot coals evenly in the bottom of the smoker, there should be enough for 2 layers of charcoal
  7. Remove wood chunks from water and add to coals
  8. Fill water pan or other high heat resistant container with water and place in smoker
  9. Add pork to cooking grate and cover
  10. Smoke pork for 90 minutes per pound at 230°-260°F or until internal temperature of pork reaches 190° F. Resist the urge to lift the lid. Each time you open the lid, add 15 minutes to your cook time
  11. Remove from smoker and let cool for 15-20 minutes.
  12. Shred pork using two forks and serve with Sriracha Peach BBQ Sauce
Notes
If you don't have a smoker, you can place the seasoned pork shoulder in a crock pot and cook on HIGH for 4-5 hours or on LOW for 8-10 hours. Alternatively, you can cook your pork shoulder on the grill over indirect heat on medium low (about 225-250° F). If you have a smoker box, use that as well to get some smoke into your pork.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/smoked-pulled-pork/