recipe

Electric Smoker Pulled Pork

5.0

Smoked pulled pork is a BBQ staple and great for any occasion. Cook for tailgates, at-home BBQ parties, those laid-back weekend cookouts. You name it. Enjoy it on a sandwich. Add it to your a BBQ pizza, mac and cheese, or nachos. Serve it as a classic pork plate with traditional sides.

Ingredients

Serves 8-12
Pork
4-8
pound pork butt or shoulder
Brine
3/4
cup molasses
12
ounces pickling salt
2
quarts water
Rub
1
teaspoon cumin
1
teaspoon fennel
1
teaspoon corriander
1
tablespoon chili powder
1
tablespoon onion powder
1
tablespoon paprika

Ingredient Tips

Pork Butt
A pork butt, or "Boston butt," is cut from the pig's shoulder and is primarily used for pulled pork.
Brine
A good brine keeps your meat moist during long cooks.

Directions

8-10 hours for brine, 10-12 hours for smoking, 1 hour for rest
1

Mix molasses, pickling salt, and water to create your brine. Completely submerge your pork within the brine for 8 to 12 hours.

2

Pat meat dry. Apply rub evenly over the cut. Make sure as much rub adheres to the meat's surface as possible.

3

Add wood chips to the smoker, preheating the smoker to 225 degree Fahrenheit.

Hot Tip: For a sweeter flavor, we suggest a cherry or hickory wood chip. For savory, try mesquite or oak.
4

Smoke the pork for 10 to 12 hours or until the pork's internal temperature reaches 190 to 200 degrees Fahrenheit.

Hot Tip: Cook times will vary depending on the cut of the pork.
5

Let the cut rest for one hour. Use Char-Broil Meat Claws to pull and shred the pork.

Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

500
Need help? Our Customer Support can help you with any prroduct-specific questions.
  • Big Al | Apr 7, 2018

    Item 4 above refers to brisket

    This was Helpful (0)
    • Shelby Hood | Aug 6, 2018

      Thanks for pointing that out, Big Al.

      This was Helpful (0)
You might also like these recipes: