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  • Writer's picturehungryhungryhayden

Pulled Pork

Good pulled pork doesn't need to be complicated, but it does need to be particular.


Pork Shoulder- really any whole roast from either the shoulder or hip of the pig will work

Rub- 1 part paprika, 1 part brown sugar, ¼ part msg, 2 parts salt. I usually get good pork, season simply, and let the meat and smoke speak for itself. If you want to get crazy with herbs and spices, be my guest, or even use a premade rub.

Hot sauce- use it to bring some spice, and season the meat after it's pulled

Apple Cider Vinegar- also used to season the meat after it's pulled.


1. Rub pork. If you like a thick bark on the pork, leave it uncovered in the refrigerator overnight. If you don't want a thick bark, cover tightly with plastic wrap and leave it in the refrigerator overnight and up to a couple days.

2. Preheat the smoker to 250F. Add wood chunks or chips according to your flavor preference. I find fruitwoods, nut woods, hickory, and oak pairs really well with pork. Another thing people rarely talk about is moisture in the smoker. The smoke should be thick white or grayish blue. I always err on the side of caution and put a pan of water in the smoker close to the heat source.

3. Cook the pork at a constant temperature of 250F until it reaches an internal temp of 195F or until it shreds easy or you can pull the bone out with little or no resistance.

4. Shred the pork in a container, seasoning with salt, apple cider vinegar, and hot sauce to taste. The pork fat, vinegar, and hot sauce combine into what is essentially a vinaigrette that dresses the pork.

5. Serve as sandwiches with your favorite barbecue sauce on the side, or shamelessly pick it out.

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