AuthorfoodiesinourthirtiesCategorySmoked MeatsDifficultyIntermediateSmoked Pulled Pork! Done in 8-9hrs and enough pork to feed a small army. Yes, this was as delicious as it looks. The smoke ring is everything. Best served with roasted veggies and BBQ sauce. Enjoy friends!
Pre-heat smoker to 225 degrees. We have a Green Mountain smoker and use applewood chips.
Pull pork out of the fridge, mix rub mixture and place generously over the pork shoulder.
Place directly on a preheated smoker.
Mix the spritz mixture and using a meat injector, inject small amounts of the liquid into the pork shoulder, about once an hour.
After 3-5hrs, once the pork reaches an internal temperature of 165 degrees, wrap tightly with foil.
Place the pork shoulder back on the smoker for an additional 4hrs until the internal temperature reaches 195-205 degrees. The pork should be very tender and falling apart.
Let rest for 20 minutes and then pull apart and enjoy!
Ingredients
Directions
Pre-heat smoker to 225 degrees. We have a Green Mountain smoker and use applewood chips.
Pull pork out of the fridge, mix rub mixture and place generously over the pork shoulder.
Place directly on a preheated smoker.
Mix the spritz mixture and using a meat injector, inject small amounts of the liquid into the pork shoulder, about once an hour.
After 3-5hrs, once the pork reaches an internal temperature of 165 degrees, wrap tightly with foil.
Place the pork shoulder back on the smoker for an additional 4hrs until the internal temperature reaches 195-205 degrees. The pork should be very tender and falling apart.
Let rest for 20 minutes and then pull apart and enjoy!