Bob's Pulled Pork on a Smoker

This smoked pulled pork recipe uses pork shoulder marinated in cider brine that's rubbed with barbecue spices, then hickory-smoked until fork tender.

• Preparation Time: 10 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 10 mins
• Calories: 442 Calories

Ingredients

• 5 tablespoons white sugar
• 1 onion, chopped
• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon freshly ground black pepper
• 5 tablespoons light brown sugar
• 1 (8 pound) pork shoulder roast
• 1 quart apple cider, or as needed
• 3 cups hickory chips, or more as needed, soaked in water

Recipe Instructions

Step 1

Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.

Step 2

Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.

Step 3

Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.

Step 4

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.

Step 5

Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Step 6

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 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours.