Pulled Pork on a Smoker

Pulled Pork

When smoking the pork shoulder, plan on approximately 1.5 hours per pound.

Pulled Pork on a Smoker
  1. 1 (8 pound) pork shoulder roast
  2. 1 quart apple cider, or as needed
  1. 5 tablespoons white sugar
  2. 5 tablespoons light brown sugar
  3. 2 tablespoons kosher salt
  4. 2 tablespoons paprika
  5. 1 tablespoon onion powder
  6. 1 tablespoon freshly ground black pepper
  7. 1 tablespoon garlic powder
  8. 1 onion, chopped
  9. Applewood chunks
  1. Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
  2. Cover pot and refrigerate for 12 hours.
  3. Prepare smoker to about 225 degrees. Add enough wood chips to smoker.
  4. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
  5. Smoke pork until very tender (1.5 hours/lb). Add applewood chunks as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Adapted from www.allrecipes.com