:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/GDVXaKpgtzorlq0e2BsJ/ed0564a51b981846148f0c658babd4.jpeg "Smoked Pulled Pork")
Source: Freepik
Smoked Pulled Pork
This smoked pulled pork is cooked slow and low to make it super tender, then mixed with a smoky, tangy sauce. The perfect crowd-pleaser for any BBQ party.
Ingredients
Pork and Rub
- 4 kg boneless pork shoulder
- 3 tablespoon brown sugar
- 2 tablespoon paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
BBQ Sauce
- 2 cups ketchup
- 1 Cup apple cider vinegar
- 1 Cup brown sugar
- 2 tablespoon Worcestershire Sauce
- 1 spoon liquid smoke
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Directions
Prepare the pork by patting it dry and applying a rub of brown sugar, paprika, black pepper, and salt. Let rest for at least one hour in the refrigerator.
Preheat smoker to 225°F (107°C).
Smoke the pork shoulder until a meat thermometer inserted into the thickest part reads 195°F (91°C), about 8-10 hours.
Remove the pork from the smoker and let it rest for 15 minutes, then pull the pork into pieces using forks.
While the pork is resting, prepare the BBQ sauce by combining ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and liquid smoke in a saucepan. Simmer over medium heat until the sugar has dissolved.
Toss the pork with the BBQ sauce until well coated.
Serve the smoked pulled pork on a bun with coleslaw and enjoy your homemade BBQ feast.
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