Smoked Pulled Pork Shoulder

The foundation of great BBQ. Feed a crowd for very little money.

Ingredients

• 8-10 lb bone-in pork shoulder (butt end)
• Rub: 1/4 cup brown sugar, 2 tbsp paprika, 2 tbsp garlic powder, 1 tbsp black pepper, 1 tbsp salt, 1 tsp cayenne, 1 tsp mustard powder
• Apple cider vinegar for spritzing
• BBQ sauce for serving
• Hamburger buns or slider rolls

Directions

1. Apply rub generously to all surfaces of pork. Refrigerate overnight.

Set smoker to 225°F. Use apple or cherry wood.

1. Smoke fat-cap up for 8-12 hours until internal temp reaches 203°F and bone wiggles freely.
2. Spritz with apple cider vinegar every 2 hours after the first 4 hours.
3. Wrap in butcher paper at 165°F if desired to push through the stall.
4. Rest 1-2 hours wrapped in towels.
5. Pull meat with bear claws or forks. Discard fat.

Notes

The pork shoulder is done when you can wiggle the bone and it slides out easily. Don’t rely solely on temperature — texture and probe tenderness are equally important.