Best Ever Smoked Pulled Pork
Pulled Pork is such a versatile meat that it can be used in practically anything. Since a whole pork butt can't be eaten in one sitting (at least by us... Trust us, we've tried!), this recipe will serve you for many many meals.
Equipment
- Smoker
- Wood of Choice
Ingredients
- 1/2 Recipe Best Ribs in the Universe Rub
- 1 Bone-In Pork Shoulder
- 6-8 Oz Apple Juice
- ¼ C Apple Cider Vinegar
- 1 Can Casera Herdez Salsa
Instructions
- Set the smoker to 225°F. Add your wood of choice and smoke the pork shoulder until it reaches an internal temperature of 195-200°F. Rotate as required to ensure even heat distribution across the shoulder. Expect the shoulder to rapidly rise to a temperature of 160-165°F and then stall for up to 4-5 hours. After the stall, the IT of the shoulder should continue to rise.
- After removing the shoulder from the smoker, allow to rest until cool enough to pull. Reserve all juices.
- Pull the shoulder combining any reserved juices, the apple juice, apple cider vinegar, and Casera Herdez salsa. Add more vinegar if the shoulder seems dry or needs more "snap". You want the mixture to be extra moist if planning on freezing.
Notes
Use your wood of choice for the smoking process. We recommend a strong wood like hickory - you'll need a pretty hefty dose of smoke due to the thickness of the meat.
To save the leftovers, portion and freeze. Vacuum sealed bags work best, but it will last in normal freezer bags for several months.
This recipe works great for enchiladas, quesadillas, sandwiches, burritos... the possibilities are absolutely endless! Try serving it with the Green Cholula and Stubbs Hickory Bourbon BBQ Sauce!
Tried this recipe?Let us know how it was!