United States / Main
Pulled pork
Pork shoulder smoked ten hours at low heat and pulled into threads.
Ingredients
- Pork shoulder, bone-in4 kg
- Smoked paprika4 tbsp
- Brown sugar4 tbsp
- Mustard powder2 tbsp
- Garlic powder2 tbsp
- Cayenne1 tsp
- Mustard, as a binder for the rub3 tbsp
- Cider vinegar250 ml
- Apple juice250 ml
- Hickory or apple wood chips300 g
- Buns, to serve10
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Mix the paprika, sugar, mustard and garlic powders, cayenne, salt and black pepper.
Smear the shoulder with mustard as a binder and coat it all over in the dry rub.
Leave the meat in the fridge overnight, covered with film.
Bring the smoker or oven to 110 °C and take the meat out an hour ahead so it warms up.
Smoke it fat side up for six hours, spritzing with the vinegar and apple juice mix every hour.
When the internal temperature reaches 75 °C and stalls, wrap the meat in foil and return it to the heat.
Hold it to 95 °C inside, about four hours more, rest it an hour still wrapped, and pull it apart by hand.
