Smoked pulled pork: a delicious bbq favorite

Smoked pulled pork is a mouthwatering dish that is often found at barbecue restaurants. However, with the right recipe and a little patience, you can easily make this delectable dish at home. In this article, we will explore the process of smoking pulled pork, the ingredients needed, and some tips for keeping it moist and flavorful.

Ingredients for Smoked Pulled Pork

Before we dive into the process of smoking pulled pork, let's take a look at the key ingredients you'll need for this recipe:

• Pork shoulder: Pork shoulder is the ideal cut of meat for pulled pork. It is affordable, forgiving to work with, and has plenty of marbling, which results in tender and juicy meat. An 8-pound pork shoulder roast should yield about 20 servings.
• Apple cider: A simple apple cider brine adds incredible flavor and ensures that the pork remains moist throughout the smoking process.
• Sugar: A blend of white and brown sugars is used to create a sweet and savory rub for the pork.
• Seasonings: The rub is further enhanced with kosher salt, paprika, onion powder, ground black pepper, and garlic powder.
• Hickory chips: Soaked hickory chips are essential for infusing the pork with that signature smoky flavor. You'll need approximately three cups for your smoker.
• Onion: Adding an onion to the smoker gives the pork an extra layer of bold and aromatic flavor.

How to Smoke Pulled Pork

Now that we have our ingredients ready, let's walk through the process of smoking pulled pork:

1. Brine the pork shoulder: Begin by pouring the apple cider brine into the water pan of your preheated smoker, along with the soaked hickory chips. Add the onion and ¼ cup of the rub to the brine. This will infuse the pork with flavor as it smokes.
2. Season the pork: Rub the remaining spice mixture all over the pork shoulder, ensuring that it is evenly coated.
3. Smoke the pork: Place the seasoned pork shoulder in the smoker and cook it at a temperature of 225°F. The cooking time will vary depending on the size of the roast, but as a general guideline, you can expect it to take around 5 hours per pound. It's important to cook the pork until it reaches an internal temperature of 195-205°F for optimal tenderness.
4. Let it cool and shred: Once the pork is cooked, remove it from the smoker and allow it to cool slightly before shredding it. Use two forks to pull the meat apart into tender and succulent shreds.

What to Serve With Smoked Pulled Pork

Smoked pulled pork pairs perfectly with a variety of side dishes. Here are a few ideas to complete your meal:

• Classic coleslaw: The creamy and tangy flavors of coleslaw complement the rich and smoky taste of the pulled pork.
• Cornbread: A side of freshly baked cornbread adds a wonderful texture and sweetness to the meal.
• Baked beans: The savory and slightly sweet flavors of baked beans make them an excellent accompaniment to pulled pork.

Storing Smoked Pulled Pork

If you have any leftovers, you can store the smoked pulled pork in an airtight container in the refrigerator for up to four days. Alternatively, you can freeze it for up to six months. To reheat the pork, simply place it in a covered dish in a preheated oven at 325°F for about 15-20 minutes or until heated through.

How long does it take to smoke pulled pork at 225°F?

When smoking pulled pork at a temperature of 225°F, you can estimate a cooking time of approximately 5 hours per pound of pork shoulder. However, it's essential to cook the pork until it reaches an internal temperature of 195-205°F for optimal tenderness.

What kind of pork do you smoke for pulled pork?

Pork shoulder is the preferred cut of meat for making pulled pork. It is inexpensive, forgiving to work with, and has a good amount of marbling, which results in tender and juicy meat.

Expert Tips for Moist and Flavorful Pulled Pork

To ensure that your smoked pulled pork is moist and flavorful, consider the following tips:

• Brine the pork: Brining the pork shoulder in an apple cider solution before smoking helps to add moisture and enhance the flavor.
• Use a flavorful rub: The blend of sugars and seasonings in the rub adds a delicious crust and enhances the taste of the pork.
• Monitor the temperature: It's crucial to maintain a consistent temperature of 225°F throughout the smoking process. This allows the pork to cook slowly and become tender.
• Let it rest: After smoking, allow the pork to rest for at least 30 minutes before shredding. This allows the juices to redistribute, resulting in a more succulent and flavorful final product.

With these tips in mind and the right recipe, you'll be able to create a mouthwatering smoked pulled pork that will impress your family and friends. Enjoy!

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