Pulled Pork on a Smoker Recipe

Pork shoulder: The main ingredient, providing the meat for the pulled pork.

Paprika: Adds a smoky, slightly sweet flavor to the rub.

Brown sugar: Provides sweetness and helps create a caramelized crust on the pork.

Salt: Enhances the overall flavor of the meat.

Black pepper: Adds a bit of heat and depth to the rub.

Garlic powder: Infuses the pork with a rich, garlicky flavor.

Onion powder: Adds a subtle onion flavor to the rub.

Apple cider vinegar: Used for spritzing, it helps keep the pork moist and adds a tangy flavor.

When preparing pulled pork on a smoker, it's crucial to maintain a consistent temperature throughout the cooking process. One effective technique is to use a water pan inside the smoker. This helps regulate the heat and adds moisture to the environment, preventing the pork shoulder from drying out. Additionally, make sure to spritz the pork with apple cider vinegar every hour. This not only keeps the meat moist but also adds a subtle tangy flavor that complements the spice rub.

• bone-in pork shoulder - Substitute with beef brisket: Beef brisket has a similar texture and can be smoked to achieve a comparable tenderness and flavor profile.

• bone-in pork shoulder - Substitute with jackfruit: For a vegetarian option, jackfruit mimics the texture of pulled pork when cooked and seasoned properly.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements the smokiness from the smoker.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and helps in caramelizing the exterior of the meat.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can add complexity.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic garlic flavor.

• onion powder - Substitute with fresh onions: Fresh onions can be finely chopped or pureed to provide a more robust onion flavor.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar offers a similar acidity and tanginess that helps in tenderizing the meat and balancing flavors.

• Allow the pulled pork to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.

• Divide the pulled pork into meal-sized portions. This makes it easier to reheat only what you need, reducing waste and maintaining quality.

• Use airtight containers or heavy-duty freezer bags for storage. This helps to keep the pulled pork fresh and prevents freezer burn. If using freezer bags, squeeze out as much air as possible before sealing.

• Label each container or bag with the date and contents. This ensures you keep track of how long the pulled pork has been stored and helps you use the oldest portions first.

• Store the pulled pork in the refrigerator for up to 4 days. For longer storage, place the containers or bags in the freezer, where the pulled pork can be kept for up to 3 months.

• When ready to use, thaw frozen pulled pork in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the pulled pork gently to avoid drying it out. Use a microwave, stovetop, or oven. If using a microwave, cover the pulled pork with a damp paper towel to retain moisture. On the stovetop, add a splash of apple cider vinegar or barbecue sauce to keep it juicy. In the oven, cover the pulled pork with foil and heat at a low temperature until warmed through.

• For added flavor, consider reheating the pulled pork in a skillet with a bit of olive oil or butter. This can help to crisp up the edges and enhance the overall taste.

• If you have leftover pulled pork that you don't plan to eat within a few days, consider incorporating it into other dishes like tacos, sandwiches, soups, or salads. This not only extends its usability but also adds variety to your meals.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the pulled pork in an oven-safe dish and add a splash of apple cider vinegar or chicken broth to keep it moist.
  3. Cover the dish with aluminum foil.
  4. Heat for about 20-30 minutes, or until the pork reaches an internal temperature of 165°F (74°C).

• Stovetop Method:

  1. Place the pulled pork in a skillet or saucepan.
  2. Add a small amount of apple cider vinegar or barbecue sauce to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until the pork is heated through.

• Microwave Method:

  1. Place the pulled pork in a microwave-safe dish.
  2. Add a splash of apple cider vinegar or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through, until the pork is heated through.

• Sous Vide Method:

  1. Place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.

• Slow Cooker Method:

  1. Place the pulled pork in the slow cooker.
  2. Add a small amount of apple cider vinegar or barbecue sauce.
  3. Cover and heat on low for 1-2 hours, or until the pork is heated through.

• Smoker: A device used to cook the pork shoulder slowly at a low temperature, imparting a smoky flavor.

• Mixing bowl: Used to combine the spices for the rub.

• Meat thermometer: Essential for checking the internal temperature of the pork to ensure it reaches 195°F (90°C).

• Spray bottle: Used to spritz the pork with apple cider vinegar every hour.

• Tongs: Handy for placing the pork shoulder on the smoker and removing it once done.

• Cutting board: Provides a stable surface to rest the pork shoulder after smoking.

• Aluminum foil: Can be used to wrap the pork shoulder while it rests to retain moisture.

• Forks: Used to shred the pork into pieces for serving.

• Knife: Useful for trimming any excess fat from the pork shoulder before applying the rub.

Pre-mix the rub: Combine the paprika, brown sugar, salt, black pepper, garlic powder, and onion powder in advance and store in an airtight container.

Use a meat thermometer: Invest in a good meat thermometer to monitor the internal temperature without opening the smoker frequently.

Prepare the spritz: Mix the apple cider vinegar in a spray bottle before starting to save time during the smoking process.

Rest the pork: Let the pork rest covered in foil to retain moisture and make shredding easier.

Shred in batches: Shred the pork in smaller portions to speed up the process and ensure even texture.