Pulled pork is just too delicious and it is so easy to make. A smoker makes a tough and inexpensive cut of meat so tender and tasty, it’s just crazy! If I want to go old school, I can also use charcoal and a Weber grill (but that means lighting new charcoal every hour) or even the gas grill – I just make sure the meat is over indirect heat. This pork can also be slow-roasted in the oven – add liquid smoke.
I found this recipe for an easy pork rub a few years ago, and although I’ve tried others, this is the best! Here’s the link!!!
Rub your meat the night before – it takes about 5 minutes to make the rub and about 5 – 10 minutes to rub it. I use a 3 – 5 pound pork shoulder. I buy several of them when I find them marked down or on sale. Just freeze until ready to use. A pork shoulder takes about a day and a half to thaw in the fridge, so plan ahead! Ribs are also the best in this rub, but they are much more expensive! I buy them marked down when I can find them as well. Both freeze perfectly!
Grab a helper! Your helper can rub the meat. Get the rub into all of the cracks, flaps and crevices. Place the meat in the smoker on 225 – 245 degrees F. The pork shoulder will take 9 – 11 hours, depending on size. It’s done when it starts to yield under its own weight and a meat thermometer measures at least 145 degrees F. Ribs are done in about 5 hours. Sid layered this pork shoulder with a bacon blanket.
I use apple or cherry wood chips in the smoker, but every family has their preferences for smokey flavor. Apple and cherry wood chips give the meat a mild smokey flavor.
One pork shoulder makes about 6 medium sandwiches. Planning ahead for the work week? Pulled pork makes terrific and quick nachos, tostadas and reheats very well in the broiler or oven – microwaving is not recommended.
- Prep Time : 15 minutes
- Cook Time : 8 - 10 hours minutes
- Yield : 6 medium sandwiches
Rinse and dry the pork. Place it on a piece or two of aluminum foil on a pan. Combine ingredients in a small bowl. Slather the pork with the rub; get the rub in all the folds and crevices. Seal the pork in the foil let it sit, refrigerated over night.
The pork will need to smoke at 225 - 245 degrees F for about 8- 10 hours, depending on size. Ribs will done in about 5 - 6 hours. We use apple and cherry wood chips, which give the pork a very mild smokey flavor. The meat is done when it starts to yield under its own weight and has reached an internal temperature of at least 145 degrees F. The meat will pull apart with two forks.
Pulled pork makes delicious sandwiches, with or without slaw and sauce, awesome and quick nachos and tostadas as well!