Smoked Pulled Pork
Smoked Pulled Pork is the barbecue superhero which packs big flavors with minimal effort.
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Servings: 8
Equipment
- 1 pellet grill
- 1 instant read thermometer
- 1 aluminum pan
- foil
- saucepan
Ingredients
Smoked Pork Shoulder
- 1 heritage bone in pork shoulder
- 1/2 cup barbecue seasoning
- 1 tbsp kosher salt
- 8 oz apple juice
North Carolina Vinegar Sauce
- 1 cup apple cider vinegar
- 2 tbsp ketchup
- dash of red pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp brown sugar
Instructions
Smoked Pork Shoulder
- Preheat your pellet grill to 250 degrees.
- Add the barbecue seasoning and salt to a bowl and mix to combine.
- Evenly sprinkle the rub over all of the pork.
- Place the pork shoulder onto the heated grill.
- Allow it to smoke until it reaches an internal temperature of 160 degrees.
- Place the pork into a foil pan and add the apple juice. Cover it tightly with foil and place it back on the grill.
- Allow the pork to smoke until it reaches 205 degrees and is probe tender.
- Remove it from the grill and allow it to rest covered for 30 minutes.
- Shred your pork and discard the bone.
- Pour in the vinegar sauce and toss to combine.
- Enjoy!
North Carolina Vinegar Sauce
- Add all of the ingredients to saucepan on medium heat and stir to combine.
- Let cook for 10 minutes.
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