Smoked Pulled Pork Shoulder Recipe (Pork Butt)
Fire up those smokers & get ready to learn how to cook a perfect
smoked pulled pork shoulder recipe that has perfect bark and
BBQ rub.
For the Rub:
3 tablespoons sea salt
2 tablespoons black pepper
CHICKEN 2 tablespoon garlic granules
2 tablespoon onion granules
2 tablespoons paprika
2 tablespoons cumin
For the Spritzer and Sauce:
1 cup apple juice
1/2 cup apple cider vinegar
1/2 cup water
For the Pork:
6-9 pound pork shoulder or pork butt fat trimmed
4 tablespoons of yellow or Dijon mustard
• Preheat, the smoker/crock pot to 250°. Place a drip pan filled
with water under the grill grates. for smoker
• Rub: Combine all of the ingredients and set aside.
• Spritzer: Add the apple juice, cider, and water to a spray
bottle and shake. Set aside.
• Rub the mustard on every side of the pork shoulder creating
a thin layer.
• Next, generously season the pork shoulder on all sides with
the rub.
• Add the pork shoulder to the smoker over top of the drip pan
filled with water and smoke for 3 hours.
• Next, spray the ribs with 15-20 sprays of the spritzer. Repeat
this process for the next 3 hours every hour with the same
amount of spritzes.
• Once the pork reaches an internal temperature of between
165° and 170° or the top part of the fat on the bark has split,
about 6-7 hours, remove the pork from the smoker/crock pot.
• Place the pork shoulder on a large sheet of double foil,
generously spritz it and wrap it extremely tight by folding
over and covering up the pork shoulder.
• Place the pork shoulder back on the smoker bone side up
and cook until it reaches an internal temperature of 200° to
205°, about 2-4 hours.
• Remove the pork shoulder from the smoker and let rest in
the foil for 30-60 minutes before removing the bone, large
chunks of fat, and pulling it using forks, cloves or tongs.
• Serve pork shoulder with BBQ sauce on the side or on a

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