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Simple Smoked Pulled Pork in aluminum pan, shredded and seasoned, overhead view with white plate nearby
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Smoked Pulled Pork

Prep Time5 minutes
Cook Time8 hours
Resting time30 minutes
Total Time8 hours 5 minutes
Course: Main Course
Cuisine: American
Author: Donya Mullins

Ingredients

  • 1 6 pound pork shoulder

Dry Rub

  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse sea salt
  • 2 tablespoons fresh cracked black pepper

For the smoker

  • apple wood chips
  • 2 small cans fruit juice (apple or pineapple)

Instructions

  • Heat smoker to 225 degrees.
  • In a small bowl, mix together all dry ingredients. Sprinkle rub evenly over the meat. Pat the dry rub into pork shoulder - DO NOT rub it in. Set aside until smoker is up to temp.
  • Place wood chips and liquid into smoker containers. Spray smoker rack with nonstick spray, place pork on rack and insert into the middle section of the smoker. Insert the thermometer probe into center of meat. Close door of smoker.  
  • Smoke pork for 1 hour per pound. Once the internal temperature reaches 160 degrees. remove meat from smoker. Place pork in a metal pan. Pour approximately ΒΌ cup of fruit juice into pan and cover tightly with foil. Place back in smoker. Continue to cook until internal temperature reaches 190 degrees.
  • Pull meat from smoker and let rest for 30 minutes. Uncover and "pull" pork using 2 forks. Drizzle on drippings from pan for extra flavor.

*** COOKS NOTES***

  • *You do not need an electric smoker for this recipe. You can use your gas grill. Use small metal containers for wood chips and liquid. Monitor the temperature to keep it at 225 for the whole smoking process.
  • *Use whatever type of wood chip you'd like. I just happened to have apple chips and they added a nice flavor to the pork. 
  • *If you do not have a metal pan, the pork can be wrapped in heavy duty foil for the last cooking time.