This pulled pork is knock your socks off good, like I'm talking put you in a food coma good. It's the perfect weekend smoke! We used our pellet grill with cherry pellets but hickory is probably the best way to go!
A little prep and a lot of love creates delicious pulled pork that will feed a crowd or freeze for multiple meals! Enjoy!
We used Musket Powder Red Label, purchased here. You can also make your own rub using the ingredients below.
3tablespoonssea salt
2tablespoonsblack pepper
2tablespoongarlic granules
2tablespoononion granules
2tablespoonspaprika
2tablespoonscumin
Directions:
Preheat, the smoker to 250°. Place a drip pan filled with water under the grill grates.
Pat your shoulder roast dry, lightly coat with olive oil or avocado oil and use your choice of rub. We used Red Label Musket Powder.
Spritzer: Add the apple juice, cider, and water to a spray bottle and shake. Set aside.
Add the pork shoulder to the smoker over top of the drip pan filled with water and smoke for 3 hours.
Next, spray the roast with 20 sprays of the spritzer. Repeat this process for the next 3 hours every hour with the same amount of spritzes.
Once the pork reaches an internal temperature of between 170° and 175° or the top part of the fat on the bark has split, about 6-7 hours, remove the pork from the smoker.
Place the pork shoulder on a large sheet of double foil, generously spritz it and wrap it extremely tight by folding over and covering up the pork shoulder.
Place the pork shoulder back on the smoker bone side up and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours.
Remove the pork shoulder from the smoker and let rest in the foil for 30-60 minutes before removing the bone, large chunks of fat, and pull it using forks, tongs, or a hand mixer if you're lazy like me.
Serve pork shoulder with BBQ sauce on the side or on a sandwich.
