Simple Smoked Pulled Pork
ID: f0a068e9...
A beginner-friendly, step-by-step guide to making incredibly tender, juicy smoked pulled pork at home. Utilizing a simple 'low and slow' smoking method at 225°F without wrapping or spritzing, this recipe delivers a beautiful dark bark and rich, classic BBQ flavor.
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🍳 調理の流れ
Clean and prep the pork shoulder, then apply a mustard binder and season generously with Sweet Rub. → Smoke the pork shoulder fat-side up at 225°F (107°C) for 15-18 hours until probe-tender. → Rest the cooked pork shoulder for 1 hour before pulling out the bone. → Shred the meat, discard excess fat, and toss with a final dusting of BBQ rub.
調理手順
簡単な手順
Clean and prep the pork shoulder, then apply a mustard binder and season generously with Sweet Rub. → Smoke the pork shoulder fat-side up at 225°F (107°C) for 15-18 hours until probe-tender. → Rest the cooked pork shoulder for 1 hour before pulling out the bone. → Shred the meat, discard excess fat, and toss with a final dusting of BBQ rub.
イントロ
A beginner-friendly, step-by-step guide to making incredibly tender, juicy smoked pulled pork at home. Utilizing a simple 'low and slow' smoking method at 225°F without wrapping or spritzing, this recipe delivers a beautiful dark bark and rich, classic BBQ flavor.
ステップ 1
Inspect the pork shoulder and wipe it down thoroughly with a paper towel to remove any bone fragments or excess moisture.
ステップ 2
Slather all sides of the pork shoulder with Zesty Gold sauce (or plain yellow mustard) to act as a binder, then season generously on all sides with the Sweet Rub.
ステップ 3
Preheat your smoker to 225°F (107°C) using mild fruitwood like apple, hickory, or cherry. Place the pork shoulder directly onto the grill grates.
ステップ 4
Smoke the pork shoulder continuously for 15 to 18 hours (or roughly 90 minutes per pound) until the internal temperature reaches at least 195°F-200°F (90.5°C-93.3°C) and a thermometer probe slides into the meat like softened butter.
ステップ 5
Remove the pork shoulder from the smoker and let it rest for about 1 hour. Once rested, pull out the shoulder bone (it should slide out clean) and shred the meat with your hands, discarding any large pockets of unrendered fat or gristle.
材料リスト
重要なメモ
Plan for about 90 minutes of cooking time per pound of pork shoulder when smoking at 225°F.
You can speed up the cooking time slightly by increasing the smoker temperature to 250°F or 275°F if needed.
Leftover pulled pork freezes well and is highly versatile for making tacos, enchiladas, cuban sandwiches, or mac and cheese.
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