Best Bobs Pulled Pork On A Smoker Recipes

BOB'S PULLED PORK ON A SMOKER

Bob's Pulled Pork on a Smoker image

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.

Provided by Allrecipes Member

Categories Pulled Pork

Time 20h40m

Yield 20

Number Of Ingredients 11

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

Steps:

Place pork shoulder in a large pot and add enough apple cider to cover.
Combine sugars, 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 : Calories 441.9 calories, Carbohydrate 15.2 g, Cholesterol 103.9 mg, Fat 32.1 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 11.2 g, Sodium 2690.8 mg, Sugar 13.1 g

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

Slow-Smoked Pulled Pork (Boston Butt) image

This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!

Provided by webbbilly

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 5h5m

Yield 6

Number Of Ingredients 16

Ingredients

5 tablespoons dark brown sugar
4 ½ teaspoons garlic powder
4 ½ teaspoons onion powder
4 teaspoons paprika
4 teaspoons seasoned salt (such as LAWRY'S®)
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
3 ½ pounds bone-in Boston butt roast
½ cup spicy brown mustard
1 cup pickle juice
¾ cup olive oil
charcoal
8 pounds fruit wood chunks for smoking
2 cups pilsner-style beer (such as Budweiser®)
4 ¼ cups water, or as needed

Steps:

Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
Combine pickle juice and olive oil in a small bowl.
Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g