Smoked Pulled Pork Recipe
Servings: 1
INGREDIENTS
- ½ cup of brown sugar
- 1/3 cup of kosher salt
- ¼ cup of onion powder
- ¼ cup of garlic powder
- ¼ cup of ground mustard
- ¼ cup of paprika
- 1 tablespoon of chipotle powder
- 7 to 8 pound pork shoulder
- Buttered and toasted brioche hamburger buns
- Your favorite BBQ sauce
INSTRUCTIONS
- In a large bowl mix the brown sugar, salt, onion powder, garlic powder, ground mustard, paprika and chipotle powder until it’s completely combined.
- Next coat the pork shoulder on all sides with the barbecue rub and place it in a 13x9 dish covered in plastic.
- Refrigerate for 24 hours.
- Take the pork out of the refrigerator for 30 minutes before it is placed in the smoker.
- Load the Bradley smoker with hickory, mesquite or apple wood, bisquettes, or any combination of the 3, and turn the temperature to 250° with the smoker turned on and set the time for 6 hours.
- Remove the pork shoulder from the dish and place on the smoking rack and place in the smoker once it is preheated and a thin stream of blue smoke is coming out of the opened vent.
- Smoke for 6 hours or until it reaches an internal temperature of 165°.
- Once it is to temperature wrap it up completely in heavy duty foil and place it back in the smoker with the smoke turned off for 4 more hours or until it reaches an internal temperature of 198° to 200°.
- Let the pork rest in the foil for 30 minutes before shredding.
- Place the pulled pork on a buttered and toasted brioche bun and top off with your favorite BBQ sauce.