American
Hickory-Smoked Pulled Pork
Pulled pork with smoky pork shoulder, paprika rub, hickory or oak, vinegar pepper sauce, and tender hand-pulled meat.
10 servings · 35 minutes prep · 540 minutes cook
Ingredients
Main
- 1 bone-in pork shoulder, 7-8 lb
- 2 tbsp avocado oil
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp paprika
- 1 tbsp light brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 cup apple cider vinegar
- 1 tbsp crushed red pepper
- 1 tbsp hot sauce
- 1 tsp sugar
Directions
Smoke and Pull
- Rub pork with oil. Mix salt, pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne, then season the pork evenly. Refrigerate uncovered 12 hours.
- Heat smoker to 250F with hickory or oak. Smoke the pork until the bark is deep mahogany and the center reaches 165F, 5-6 hours.
- Wrap tightly in butcher paper or foil and continue cooking until the bone loosens and the meat reaches 200-205F, 3-4 hours.
- Rest wrapped 1 hour.
- Whisk vinegar, crushed red pepper, hot sauce, and sugar.
- Pull the pork by hand, discarding large fat pockets, and dress lightly with the vinegar sauce.
