Cooking smoked pork, BBQ! A woman lives in the mountains far from civilization

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

bbq sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar and preservatives.

Prepare the pork shoulder by trimming excess fat and patting it dry with paper towels.

Rub yellow mustard all over the pork shoulder to help the spices adhere.

In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create a dry rub.

Generously apply the dry rub to the pork, covering all sides, and let it sit for at least 30 minutes.

Soak the smoking wood chips in water for at least 30 minutes before using them.

Preheat the smoker to 225°F (107°C).

Place the soaked wood chips in the smoker box or directly on the coals if using a charcoal smoker.

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

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

Spritz the pork with apple cider vinegar every hour to keep it moist.

Once cooked, remove the pork from the smoker and let it rest for 30-60 minutes, tented with foil.

Shred the pork using two forks, discarding any large pieces of fat.

Serve the pulled pork on buns with BBQ sauce, pickles, and onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens