Pulled Pork

If you’re new to smoking meat, pulled pork is a great place to start. It’s very forgiving and a good choice for beginners. This recipe makes a moist, flavorful pulled pork that is great on its own or in a sandwich.

1 Pork Shoulder
1 Bottle Kinder’s Original Barbecue Sauce

Chris Lilly’s 6-Time World Championship Rub:
1/4 c Dark Brown Sugar
1/2 c White Sugar
1/2 c Paprika
1/3 c Garlic Salt
1/3 c Kosher Salt
1 tbsp Chili Powder
1 tsp Oregano Leaves
1 tsp Cayenne Pepper
1 tsp Ground Cumin
1 tsp Black Pepper

Injection:
3/4 c Apple Juice or Apple Cider (plus extra to spritz)
1/2 c Water
1/2 c Sugar
1/4 c Salt
2 tbsp Worcestershire

STEP 1:
Combine ingredients for injection, and inject pork shoulder.

STEP 2:
Combine ingredients for rub, and rub pork shoulder liberally and evenly.

STEP 3:
Plan to smoke with your choice of wood at 250 for approximately 1.5 to 2 hours per pound. Periodically spritz with remaining apple juice. Once the internal temp reaches 150 degrees, or a dark bark is formed, wrap in aluminum foil.

STEP 4:
Smoke until the internal temp reaches 195 to 203, or the pork easily shreds apart. For the last half hour, unwrap apply barbecue sauce and smoke until the sauce sets. Shred and enjoy!