Smoked Pulled Pork Shoulder. I don't even know what it is about smoked pork, but golly is it delicious. Pork shoulder has plenty of fat on it to make this smoked pulled pork loaded. Just throw it on some white bread, sweet Hawaiian buns, in a taco, or even an omelette.

All you need to do is follow our five simple steps using Kingsford® Charcoal and Kingsford®. Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner. Place pork shoulder in a large pot and add enough apple cider to cover. You can cook Smoked Pulled Pork Shoulder using 11 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Smoked Pulled Pork Shoulder

It's 8-10 pound of Pork shoulder with good fat rind.
It's 2-4 quarts of apple cider.
You need 4 tbsp of brown sugar.
Prepare 4 tbsp of white sugar.
It's 2 tbsp of kosher salt.
Prepare 2 tbsp of cracked black pepper.
Prepare 4 tbsp of paprika.
Prepare 2 tbsp of garlic powder.
Prepare 4 tbsp of crushed red pepper.
You need of Hickory smoking chips.
Prepare 1 of whole onion.

Combine white sugar, brown sugar, salt, paprika, onion powder, black. Not all pulled pork needs to emulate the smoky flavor of barbecue, but if you want that smoky flavor, what's the best way to get it in there? If there's one summertime food that I'm obsessed with, it's barbecue! Smoked meats of all kinds, in any flavor.

Smoked Pulled Pork Shoulder instructions

Cover pork shoulder with apple cider.
Combine black pepper, salt, brown sugar, white sugar, garlic powder, red pepper and any other spices in a large bowl..
Add 1/4 cup of mixture to the cider covered shoulder. Reserve the rest..
Cover cider, shoulder, and 1/4 cup of mixture in refrigerator for 12 hours.
Remove fron refrigerator. Add used apple cider in water bowl for smoker.
Preheat smoker to 250F.
While preheating, soak woodchips.
Rub remaining mixture onto pork shoulder.
Add shoulder to smoker. Add fresh woodchips at start, again at 30 minutes, and again at 60 minutes..
Smoke for up to 12 hours or when internal temperature reaches 190-195 degrees farenheit..
Pull out of smoker, let rest for 10 minutes. Pull apart..

Ultra flavorful and tender, this Pork Shoulder is smoked low and slow, and creates the most amazing, melt in your mouth pulled pork! Pulled pork - the feast of champions. This beloved low-and-slow smoked meat is the perfect solution for feeding a large, hungry crowd. Pork shoulder is laced with flavorful fat and connective tissue that melt when cooked low and slow, giving the pork an incredibly tender texture and succulent flavor. Smoked pork shoulder makes great pulled pork.