Bob's Pulled Pork on a Smoker

Name: Bob's Pulled Pork on a Smoker
Prep time: 10 min
Cook time: 480 min
Total time: 1240 min
Ingredients: 1 (8 pound) pork shoulder roast; 1 quart apple cider, or as needed; 5 tablespoons white sugar; 5 tablespoons light brown sugar; 2 tablespoons kosher salt; 2 tablespoons paprika; 1 tablespoon onion powder; 1 tablespoon freshly ground black pepper; 1 tablespoon garlic powder; 3 cups hickory chips, or more as needed, soaked in water; 1 onion, chopped

4.7

(253)

195 Reviews

95 Photos

This smoked pulled pork recipe is the correct way to smoke a pork shoulder with professional results — from the cider brine and sugar rub to the rave reviews you will receive. Smoke is the key to breaking down the fat, which adds flavor and moisture to the meat. Place in a bun with your favorite BBQ sauce.

Recipe by bobthecook1

Updated on October 19, 2022

95

Prep Time:

10 mins

Cook Time:

8 hrs

Additional Time:

12 hrs 30 mins

Total Time:

20 hrs 40 mins

Servings:

20

Jump to Nutrition Facts

Ingredients

1 (8 pound) pork shoulder roast
1 quart apple cider, or as needed

BBQ Rub:

5 tablespoons white sugar
5 tablespoons light brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
3 cups hickory chips, or more as needed, soaked in water
1 onion, chopped

Directions

Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours.
Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Nutrition Facts (per serving)

442	Calories
32g	Fat
15g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 20
Calories 442
% Daily Value *
Total Fat 32g	41%
Saturated Fat 11g	56%
Cholesterol 104mg	35%
Sodium 2691mg	117%
Total Carbohydrate 15g	6%
Dietary Fiber 1g	2%
Total Sugars 13g
Protein 24g
Vitamin C 1mg	6%
Calcium 34mg	3%
Iron 3mg	17%
Potassium 434mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.