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Bob's Pulled Pork on a Smoker
Bob's Pulled Pork on a Smoker
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Prep Time:
10 minutes
Cook Time:
480 minutes
Total Time:
1240 minutes
Tender smoked pulled pork with cider brine and BBQ rub, smoked to perfection.
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
Instructions:
  • In a large pot, submerge the pork shoulder with apple cider. In a bowl, combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder. Rub 1/4 cup of the sugar mixture into the cider and reserve the rest. Cover the pot and refrigerate for 12 hours.
  • Preheat the smoker to a mouthwatering 210 degrees F (99 degrees C, if you're feeling scientific), then toss in a generous handful of wood chips for that perfect smoky flavor.
  • Add the cider brine to the water pan of the smoker, along with the onion and an additional 1/4 cup of the sugar rub.
  • Coat the pork shoulder with the remaining sugar rub and place it in the center of the smoker.
  • Slowly cook the pork until incredibly tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), approximately 8 hours. Keep an eye on the hickory chips and liquid levels, adding more if necessary.
  • Place the pork onto a spacious platter and allow it to cool for 30 minutes before using forks to shred it.

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