Bob's Pulled Pork on a Smoker

Recipe by: bobthecook1

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Prep: 12 hours | Cook: 8 hours
Serves: 12

This is the correct way to smoke a pork shoulder with professional results- from the brine to the rub and sauce to the rave reviews you will receive. Smoke is the key to breaking down the fat which adds flavor and moisture to the shoulder.

Recipe provided by:

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Ingredients

1 (8 pound) pork shoulder

1 quart apple cider or apple juice for the brine, or as needed

Bob's Dry BBQ Rub:

5 tbls white sugar

5 tbls light brown sugar

2 tbls kosher salt

1 tbls onion powder

1 tbls fresh ground pepper

2 tbls paprika

1 tbls garlic powder

1 medium onion, chopped

hickory chips

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Preparation method

Start with the brine. Place the pork shoulder in a vessel to hold it such as a crock pot. Add enough apple cider to cover the shoulder. Whisk together the dry rub ingredients, then remove the shoulder and add 1/4 cup dry rub to the cider and stir to mix, place the shoulder back in the brine, cover, and refrigerate for 12 hours.

Remove shoulder from the brine and rub the dry BBQ rub all over the shoulder to coat.

Take the brine and add the chopped onion along with 1/4 cup of dry rub and pour into the water pan of the smoker, adding more apple juice as needed to keep the shoulder moist.

Place the shoulder on rack in center of the smoker.

Take 3 handfuls of hickory wood chips and place in a bowl of cold water and soak for 30 minutes and drain.

Keep smoker around 210 degrees F and add soaked wood chips every 30 minutes. add coals and liquid until an internal temperature of 190 degrees F is reached, measured with an instant-read thermometer, about 8 hours.

Allow 30 minutes to cool before shredding shoulder with forks or fingers. Place in a bun with your favorite bbq sauce.