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Smoked Pulled Pork
You don’t have to be a pit master to make a mouthwatering pulled pork at home to celebrate National Pulled Pork day (October 12th) thanks to Jenny from our Middletown, NY service center.
Smoked Pulled Pork
Equipment
- 1 Liquid Propane Smoker
Ingredients
- 1 large Bone In Pork Roast
Rub
- 1/4 cup Garlic Powder
- 1/4 cup OnionPowder
- 1/4 cup Chili Powder
- 1/4 cup Salt
- 1/4 cup Pepper
- 1/4 cup Cumin
- 1/4 cup Coriander
BBQ Sauce
- 1/2 cup Ketchup
- 1/4 cup Mustard
- 1 splash Worcestershire Sauce
- 1 splash Hot Sauce
- 2 tbsp Garlic Powder
- 1/4 cup Brown Sugar
- 1/4 cup Apple Cider Vinegar
Instructions
- Pat the rub all over the pork roast and cover with plastic and foil.
- Refrigerate overnight.
- Fill the smoker's water pan as directed by the manufacturer, light it and let it preheat for about 15 minutes at 250 degrees.
- Load the smoke pan with pecan wood chips and place your pork on a rack in the middle.
- Close and secure the door and make a note of the time. Cook for 13 hours or until bone pulls out of the meat.
- Spray pork every 2 hours from a bottle of Apple Cider Vinegar.
- When you're ready to serve, pull the pork into shreds using a pair of forks or the claw-type shredders. Remove the bone and any oversized pieces of fat or gristle and then toss the rest with the homemade BBQ sauce.
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