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There's something magical about slow-smoked pulled pork. The way the spices meld with the pork shoulder, creating a tender, flavorful masterpiece, is pure culinary bliss. This recipe is perfect for those who love to smoke meat and enjoy the process of creating something truly special. The spice rub gives the pork a rich, smoky flavor that will have everyone coming back for seconds. Let's dive into this mouthwatering adventure and make some unforgettable pulled pork.
What You Will Need for This Recipe
Read more: Pulled Pork Casserole Recipe
What you will need to make slow smoked pulled pork
- Pork shoulder: This cut has the right fat content for slow smoking, ensuring juicy, tender pulled pork.
- Paprika: Adds a smoky, sweet flavor that complements the pork perfectly.
- Brown sugar: Caramelizes during smoking, creating a sweet, crispy bark on the pork.
- Garlic powder and onion powder: These provide a savory depth, enhancing the overall flavor profile.
- Cayenne pepper: Adds a subtle heat, balancing the sweetness from the brown sugar.
Essential Tools and Instruments
What tools/instruments will be needed to make Slow Smoked Pulled Pork Recipe
- Smoker: Essential for slow-cooking the pork shoulder, imparting that rich, smoky flavor.
- Meat thermometer: Ensures the pork reaches the perfect internal temperature for tenderness.
- Mixing bowl: Useful for combining the spice rub ingredients evenly.
- Tongs: Handy for placing and removing the pork shoulder from the smoker.
- Aluminum foil: Helps rest the pork shoulder, keeping it warm and juicy.
- Forks: Necessary for shredding the cooked pork into tender pieces.
Slow Smoked Pulled Pork Recipe
Ingredients:
Main Ingredients
- 5 lb Pork shoulder (Boston butt)
- 2 tbsp Paprika
- 2 tbsp Brown sugar
- 1 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Cayenne pepper
Instructions:
- 1. Preheat your smoker to 225°F (107°C).
- 2. In a bowl, mix together paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- 3. Rub the spice mixture all over the pork shoulder.
- 4. Place the pork shoulder in the smoker and cook for about 8 hours, or until the internal temperature reaches 195°F (90°C).
- 5. Remove the pork from the smoker and let it rest for 30 minutes.
- 6. Shred the pork using two forks and serve.
Notes:
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Season the pork shoulder with the spice rub up to 24 hours in advance.
- Wrap the seasoned pork tightly in plastic wrap and refrigerate.
- Remove from the fridge an hour before smoking to bring to room temperature.
Freezing Instructions
- After cooking and shredding, let the pulled pork cool completely.
- Portion the pork into freezer-safe bags or containers.
- Remove as much air as possible before sealing.
- Label with the date and freeze for up to 3 months.
- Thaw in the fridge overnight before reheating.
For an extra layer of flavor, try adding a splash of apple cider vinegar to the pulled pork after shredding. It adds a tangy kick that balances the richness of the meat perfectly.
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