Liz’s Kitchen: Pulled Pork on the Smoker Recipe

This is Liz's Kitchen is more about the rub than the process. While smoking meat takes work it's all about the flavors your trying to get that matters. Of course, the way you use your smoker does play a part in the flavor it's all about what you decide to use. Let me say this first - I am not an expert in smoking meat. I do this for fun and almost every time is trial and error. This is just how I did things and it turned out pretty tasty so please don't think I am trying to be some pit master with this recipe!This was my first time smoking a pork shoulder (butt) on my smoker but I'm always up for a challenge. I found this really simple rub and brine and ran with it. And while I would have liked more time on the smoker and to let the shoulder rest...time was not on our side. The pork was delicious but a little tough to pull so I can only imagine how good it would of been if I could have let it go a little longer.

Pulled Pork on the Smoker

• 1 (8 pound) pork shoulder roast
• 1 quart apple cider, or as needed

Rub Ingredients

• 5 tablespoons white sugar
• 5 tablespoons light brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 cup mustard

Things for smoker

• 1 onion, chopped
• 3 cups apple chips, or more as needed, soaked in water

Take your pork shoulder and start brining. Put enough apple cider into a pot to cover your shoulder and heat it up. Put your rub mixture together and take a 1/4 cup of it and dissolve it into the apple cider. Let the mixture cool completely and then place the pork shoulder in the pot, cover and let brine for 12 hours.

Set your smoker up and gage your timing for about hour and half per pound but be prepared for it to take longer.

Take your pork out and dry it off and then apply the mustard to the pork, this will help with the bark (crust on the pork). Then really apply the rub mixture...do not skimp. Once the rub is applied and your smoker is to heat put the bringing solution and the onion in the water bowl and put your shoulder on the smoker and grab a beer.

I tried to maintain the temp between 225-250 but the weather had other plans which is why you want to make sure you have plenty of time. I also use a probe thermometer to help me keep an eye on the internal temp of the meat.

When the pork gets to 165/170you can do one of two things. You can leave it alone and let it keep going or you can pull it off and wrap it tightly in foil and place it back on the smoker. Then once it gets to 195 you can pull it off and place it in the oven or a cooler, still wrapped in the foil, for about two hours. This will allow the shoulder to sweat and keep the pork really tender. If you opted to keep it on the smoker I would let the temp get up to 195-205 and then pull it off and let sit about 30 minutes.

I used the foil method but I wasn't able to let it sit for the right amount of time. Unfortunately, the weather was really messing with my temperature control and really slowed my cooking time down. Next time I think Im gonna just let it cook on the smoker and not mess with the foil. That's the great thing about smoking...there are so many ways you can do it! It's obviously a commitment to smoke the shoulder instead of throwing it in a crockpot but the the flavor is so different and so worth it. The flavor was awesome! You could have had it without sauce if you wanted!

Once the pork is done an has rested you can start pulling. I used a couple forks and it worked great! Then chow down because you put a lot of work into this!