Smoked Pulled Pork
ID: 782ca030...
Deliciously juicy and fall-apart tender smoked pulled pork made step-by-step in a digital electric smoker. It features a robust, caramelized bark seasoned with savory and sweet BBQ rubs, balanced beautifully at the end with fresh apple cider vinegar and tangy vinegar-based BBQ sauce.
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🍳 Cooking Flow
Trim the fat cap of the pork shoulder to 1/4 inch and season generously with rub, letting it rest for 20-30 minutes. → Smoke the pork butt fat-side up at 250°F with a water pan for about 8 hours, spritzing after 4 hours, until the internal temperature hits 160°F. → Place the pork in a foil pan, season with sweet rub, wrap tightly with foil, and return to the smoker at 275°F until it reaches 203°F. → Let the wrapped meat rest for 1-2 hours, slide the bone out, and shred the meat completely. → Mix defatted pan juices, a splash of apple cider vinegar, and salt into the shredded pork before serving on buns with BBQ sauce.
Cooking Steps
Brief Cooking Order
Trim the fat cap of the pork shoulder to 1/4 inch and season generously with rub, letting it rest for 20-30 minutes. → Smoke the pork butt fat-side up at 250°F with a water pan for about 8 hours, spritzing after 4 hours, until the internal temperature hits 160°F. → Place the pork in a foil pan, season with sweet rub, wrap tightly with foil, and return to the smoker at 275°F until it reaches 203°F. → Let the wrapped meat rest for 1-2 hours, slide the bone out, and shred the meat completely. → Mix defatted pan juices, a splash of apple cider vinegar, and salt into the shredded pork before serving on buns with BBQ sauce.
Introduction
Deliciously juicy and fall-apart tender smoked pulled pork made step-by-step in a digital electric smoker. It features a robust, caramelized bark seasoned with savory and sweet BBQ rubs, balanced beautifully at the end with fresh apple cider vinegar and tangy vinegar-based BBQ sauce.
Step 1
Select a bone-in pork shoulder (pork butt) weighing between 7 to 9 pounds with good fat marbling to keep the meat juicy during the long cook.
Step 2
Place the pork shoulder fat-side up on a cutting board. Use a sharp boning knife to gently trim the fat cap until it is an even layer of about 1/4 inch thickness.
Step 3
Season the meat generously on all sides with Meat Church "The Gospel" All-Purpose Rub. Let the pork sit at room temperature for 20-30 minutes until the rub draws out moisture and forms a wet paste.
Step 4
Preheat the electric smoker to 250°F. Place a disposable foil pan filled with water and a splash of apple juice on the bottom rack to act as a water pan during preheating.
Step 5
Set up your wood chips (a blend of Hickory and Cherry) in your smoker or slow smoker attachment. Allow the smoker to start producing clean, steady smoke.
Ingredients List
Important Notes
Opt for bone-in pork shoulders between 7-9 pounds; smaller cuts yield a better bark-to-meat ratio, while oversized cuts can dry out before they finish cooking.
Avoid using binders like mustard if you prefer, as the rub will naturally draw out meat moisture and stick perfectly within 30 minutes.
Preheating the smoker with the water pan already inside prevents a sudden temperature drop when you start the cook.
Wait until the smoker or slow smoker attachment is fully preheated and hot before adding wood chips to prevent bitter, white, dirty startup smoke.
Limit opening the smoker door to preserve heat, as electric smokers take a long time to recover their target temperatures.
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