Smoked Pork Shoulder Recipe - Pulled Pork on the Pit Barrel Cooker

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs are a more affordable protein option.

Prepare the pork shoulder by trimming excess fat, leaving a thin layer for moisture.

Mix salt, black pepper, paprika, garlic powder, onion powder, brown sugar, mustard powder, and cayenne pepper in a bowl to create a rub.

Apply the rub generously over the pork shoulder, ensuring it covers all sides.

Wrap the seasoned pork in plastic wrap and refrigerate for at least 12 hours, preferably overnight.

Soak wood chips in water for 30-60 minutes before smoking.

Preheat your smoker to 225°F (107°C).

Remove the pork shoulder from the refrigerator and let it come to room temperature for about 30 minutes.

Place the soaked wood chips in the smoker box or directly on the coals.

Put the pork shoulder on the smoker grate, fat side up, and close the lid.

Smoke the pork for about 1.5 hours per pound, or until the internal temperature reaches 195-203°F (90-95°C).

Baste the pork with a mixture of apple cider vinegar and water every hour to keep it moist.

Once done, remove the pork shoulder from the smoker and tent it loosely with foil.

Let the pork rest for 30-60 minutes to allow juices to redistribute.

Shred the pork using two forks and serve with your choice of barbecue sauce.

Cooking Techniques

Spice Level: