Pulled Pork Shoulder
ID: 6cb6bb4c...
A simplified and foolproof smoked pork shoulder recipe. By using mustard as a binder and a generous coating of pork rub, then smoking and wrapping the meat, you get incredibly tender, juicy pulled pork perfect for sandwiches, tacos, or plates.
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🍳 Cooking Flow
Prep the pork shoulder with mustard binder and a generous coating of pork rub seasoning. → Smoke the pork shoulder fat-side up on the smoker, mopping occasionally with mop sauce. → Wrap the meat tightly in aluminum foil after 4 hours and continue smoking until fully tender. → Remove from the smoker, pull the bone out, shred the meat, and mix with extra rub and juices before serving.
Cooking Steps
Brief Cooking Order
Prep the pork shoulder with mustard binder and a generous coating of pork rub seasoning. → Smoke the pork shoulder fat-side up on the smoker, mopping occasionally with mop sauce. → Wrap the meat tightly in aluminum foil after 4 hours and continue smoking until fully tender. → Remove from the smoker, pull the bone out, shred the meat, and mix with extra rub and juices before serving.
Introduction
A simplified and foolproof smoked pork shoulder recipe. By using mustard as a binder and a generous coating of pork rub, then smoking and wrapping the meat, you get incredibly tender, juicy pulled pork perfect for sandwiches, tacos, or plates.
Step 1
Coat the pork shoulder thoroughly with yellow mustard, rubbing it all over the meat to act as a binder for the dry rub.
Step 2
Generously sprinkle the pork rub seasoning on all sides of the pork shoulder, patting it down gently instead of rubbing.
Step 3
Place the seasoned pork shoulder fat-side up on the preheated smoker, close the lid, and let it smoke.
Step 4
Periodically open the smoker lid and brush or mop the pork shoulder with the apple juice/vinegar mop sauce to keep it moist.
Step 5
After about 4 hours of smoking, apply another generous layer of mop sauce to the pork shoulder.
Ingredients List
Important Notes
The yellow mustard acts as a binder to help the dry rub stick to the meat; it will not leave a strong mustard flavor after cooking.
Make sure to pat the rub seasoning into the meat rather than rubbing it vigorously, which can cause the rub to clump or slide off.
Placing the pork fat-side up allows the melting fat to naturally baste the meat as it smokes, keeping it tender.
Wrapping the meat in foil (the Texas Crutch) helps speed up the cooking process and prevents the meat from drying out during the final stages.
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