This is how I make smoked pulled pork. After trying many, many different (great) methods and seasonings and injections, I consider this the best. I’m always happy with the results. Tender, moist, flavorful pork that always satisfies. I like mine served simple. On a bun, with a bit of sauce (sometimes, or dry sometimes) and a slice of onion or some crunchy slaw. That’s it.
I use AlbuKirky Seasoning’s Red Chile BBQ rub for my best smoked pulled pork (and usually my smoked ribs, too). It has the perfect Southwest-inspired depth-of-flavor, with a little kick. Not too spicy, not too sweet, I really like it. You can use your own rub too, or your favorite commercial rub.
Best Smoked Pulled Pork
- 7 pound pork shoulder
For the injection
- 2 quarts apple juice
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
For the rub (you'll have extra)
- 1 cup Sugar in the Raw or brown sugar
- 1 cup AlbuKirky Seasoning's Red Chile BBQ Rub
- Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
- Trim any large pieces of fat off the pork. You don't have to be real picky about it, just get any large chunks.
- Combine the injection ingredients. Inject half of the liquid into the pork shoulder. Reserve the remaining injection liquid.
- Combine the rub ingredients and rub enough onto the outside of pork shoulder to season it well. You'll have leftover rub.
- Transfer the shoulder to the smoker and smoke until it reaches 160 F, about 7 hours. Spritz the pork with the reserved injection liquid every 30 minutes.
- Wrap the pork tightly in foil and continue smoking until it reaches 195-200 F, another 2-3 hours.
- Remove from the smoker, wrap tightly in foil and let rest 30 minutes or up to 2 hours before chopping or shredding.
Nutritional values are approximate.