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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.
Also try Chris Lilly’s championship pork injection. It makes for fantastic pulled pork, too!
This recipe is inspired by a post found at AlbuKirky Seasonings.
Best Smoked Pulled Pork
- 7 pound pork shoulder
- 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.