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My review
Bob's Pulled Pork on a Smoker
bobthecook1
"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. Place in a bun with your favorite BBQ sauce."
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Ingredients
20 h 10 m servings 442 calsOriginal recipe yields 20 servings
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Directions
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Prep
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Cook
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Ready In
- 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 about 1/4 cup sugar rub into cider; reserve remaining rub.
- Cover pot and refrigerate for 12 hours.
- Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
- Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
- Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Nutrition Facts
Per Serving: 442 calories; 32.1 g fat; 15.2 g carbohydrates; 23.7 g protein; 104 mg cholesterol; 2691 mg sodium. Full nutrition
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Reviews
Read all reviews 103133 Ratings
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Most helpful positive review
7/5/2014
Amazing flavor, everyone loved it. We ate this on buns with a homemade whiskey BBQ sauce. We used Jack Daniels brand chips (just for the heck of it, definitely didn't harm it any.) My only regre...
Most helpful critical review
5/31/2015
Only reason I didn't like it is I had a 6.5 pound pork shoulder in my smoker for 10 hours at 210 - 220 degrees and it was definitely not done. Probably needs to smoke at 250 degrees for that amo...
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7/5/2014
Amazing flavor, everyone loved it. We ate this on buns with a homemade whiskey BBQ sauce. We used Jack Daniels brand chips (just for the heck of it, definitely didn't harm it any.) My only regre...
12/29/2014
I mixed all ingredients for rub and Apple cider in stew pot. Warmed until sugars & Salt melted, cooled this mixture completely. Poured this over the pork Butt in a very large zip lock bag to br...
2/2/2016
Great flavor. We followed the recipe exactly. The only thing we did differently was, once the pork reached 165 degrees, we pulled it out of the smoker, double wrapped in heavy duty foil, and p...
6/19/2016
Wonderful! But what to do with left over apple cider marinade? Boil it down by two thirds; add tomato paste, garlic powder, onion powder, apple cider vinegar, Cayenne pepper and you go...
5/31/2015
Only reason I didn't like it is I had a 6.5 pound pork shoulder in my smoker for 10 hours at 210 - 220 degrees and it was definitely not done. Probably needs to smoke at 250 degrees for that amo...
7/17/2016
First, Don't make the same mistake of the only one star review of this recipe and use apple cider vinegar instead of apple cider. Also, a big pork shoulder does take a long time to smoke to the...
5/17/2015
I have used this recipe twice and loved it! It honestly was the best pulled pork that I have ever had...our dinner guests agreed! The second time I made it, I completely covered the pork with ...
4/12/2015
Used this rub with a 3 lb pork loin in an electric smoker. Best pork loin I've ever had. The apple juice/rub marinated (overnight) seems to have added a subtle sweetness to the meat. That cou...
4/25/2016
I took the original and made a few changes based on comments I read in other reviews and my own ideas. 1. I used a bone in pork shoulder for more flavor. 2. I used apple wood to enhance the fla...