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Table of Contents How to Make Smoked Pulled Pork There are a few different places you can get a pork shoulder. Online At a local butcher or farmers market Grocery Store You're looking for a bone in pork shoulder, but if you can't find one locally, boneless will work too.
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Paprika Brown sugar - dark brown sugar will yield the best flavor Garlic powder Chili powder Cayenne Apple juice Salt and pepper That's it! What is the Best Cut of Meat for Pulled Pork? My favorite cut of meat for smoking pulled pork on the Traeger pellet grill is hands down, pork butt (aka Boston butt).
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Whisk or stir for a minute to help the sugar and salt dissolve, then add the pork butt and seal well. Refrigerate for 12 to 24 hours. You may also want to reserve 2-3 tablespoons of rub for tossing with the pulled pork later after it is smoked. Rub the meat: Remove the pork from the brine and pat dry.
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Smoked pulled pork cooked low and slow over wood fire for the ultimate plate of barbecue meat. Learn how to trim, dry brine, and smoke this iconic cut of pork to perfection. Table Of Contents The pork shoulder has a great deal of fat and connective tissue running through it, making it prime for low and slow smoking.
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Smoked Pulled Pork By Brandie Skibinski August 4, 2021 7 Comments Jump to Recipe Cooked low and slow, this Smoked Pulled Pork is a delicious tried-and-true recipe that is tender and juicy! THE BEST SMOKED PORK I absolutely love my smoker. Wood pellet smokers have made smoking so much easier and accessible to more people.
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Shawn Hill Updated on: October 23, 2023 Jump to Recipe Are you looking for a simple way to smoke pulled pork? Then you're in the right place! In this guide, you'll learn: What cut of meat is best for pulled pork Simple pulled pork recipe How to smoke pulled pork (5 Easy Steps) And more!
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Prep Time: 5 minutes Cook Time: 8 hours Resting time: 30 minutes Total Time: 8 hours 5 minutes Ingredients 1 6 pound pork shoulder Dry Rub
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1 When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes. 250 ˚F / 121 ˚C 2 While the Traeger comes to temperature, trim excess fat off pork butt. 160 ˚F / 71 ˚C Ingredients 1 (6-9 lb) bone-in pork shoulder 3 Generously season with Traeger Pork & Poultry Rub on all sides and let sit for 20 minutes. Ingredients
Simple Smoked Pulled Pork KJ and Company
Use hickory, apple, or a blend of wood pellets. Set your grill to 225 degrees. Smoke until fork-tender, 6-12 hours. Pull when the internal temperature is between 195 and 204 degrees. Let it rest for 30 - 60 minutes. Pull the pork butt with your hands. Apply sauce, but don't over sauce. MEATER® Plus Wireless Meat Thermometer Honey
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Recipes Main Dishes Pork Pulled Pork Bob's Pulled Pork on a Smoker 4.7 (264) 203 Reviews 98 Photos This smoked pulled pork recipe is the correct way to smoke a pork shoulder with professional results — from the cider brine and sugar rub to the rave reviews you will receive.
Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque
What cut of meat do I use? The best cut of meat to use for pulled pork is the pork shoulder. Which is not actually called that at the markets. This particular cut is called a Pork Butt. A whole pork shoulder can be divided into two sections: the top is the Boston butt, labeled as pork butt at the market. The lower part is called the picnic roast.
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Place the roast back into the smoker (heated up to 270-275 degrees), on a rack, fat side down. Leave it in the smoker for a couple of hours, until the meat reaches 200 degrees. Ring The Dinner Bell Take that porker out of the smoker, put it in a large pan, then get to pulling it apart.
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Preheat. Get your favorite smoker running steady at 225 degrees F. My favorite woods for making smoked pulled pork is either hickory or apple (or a combination of the two).
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Coat pork with yellow mustard. Mix dry seasonings (salt, pepper, dehydrated honey, smoked paprika, and garlic powder) and rub seasoning all over pork being sure to cover every side. Preheat smoker to 225°F. Place pork on smoker fat side up. Insert a meat thermometer to monitor internal temperature as it cooks.
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Preheat an electric smoker to 235 degrees F. Load the smoker with apple wood, cherry wood or hickory chips. Evenly apply a thin layer of yellow mustard to the pork. Then sprinkle the rub all over the meat. Place the roast in a disposable foil pan or directly on the smoker rack. Cook for 2 hours.
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Remove from smoker and strain the juice into a small bowl. 04. Wrap the butt two times in foil. 05. Inject about 1 - 2 ounces per pound of the juice into the butt, then wrap 4 more times. 06. Place back on the smoker at 250°F for 1 hour per pound or until internal temp reaches at 195°F for pulled pork results. MASTER IT.
