Applewood Smoked Pork Shoulder Recipe

This smoked pork shoulder recipe has sugar, spice and everything nice. A simple yet unique dry rub, the low and slow smoke method, and woodchips soaked in apple cider vinegar make this pulled pork completely unforgettable. It’s the perfect protein for your lunch or dinner menu.

Ingredients

YIELD: 8 Servings

AMOUNTS	MAIN INGREDIENTS
1 EA.	Pork Shoulder (about 8 pounds)
2 Cups	Apple Cider Vinegar - For Soaking Wood Chips
1/2 cup	Brown Sugar
2 tbsp.	Smoked Paprika
2 tbsp.	Garlic Powder
1 tbsp.	Sea Salt
1 tbsp.	Cracked Pepper
1 tbsp.	Chipotle Seasoning

Directions

Step 1: Mix rub ingredients and massage onto pork roast. Wrap in plastic wrap and refrigerate overnight, if possible.

Step 2: Soak wood chips in apple cider for at least 30 minutes.

Step 3: Heat smoker to 250°F. Add applewood chips that have been soaked in the apple cider. Smoke for 1 hour per pound or until internal temperature reaches 180°F-190°F. Rest for a few minutes before pulling the meat apart with forks.

Tip:

For a moist, tender roast, wrap roast in foil before cooking. For a tender roast with a hard crust, cook without foil.
Consider serving on slider buns with apple slaw for a delicious meal offering.