Pulled Pork in an Electric Smoker
FOR THE RUB
- 1/4 cup kosher salt
- 1/2 cup ground black pepper
- 1/4 cup paprika
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 2 tablespoons cayenne pepper
- 1 tablespoon celery salt
FOR THE PULLED PORK
- 8-10 pound pork shoulder
- 2 tablespoons yellow mustard
- 1/4 cup apple cider vinegar
- 3/4 cup apple juice
Preheat smoker to 235°F. Add apple or cherry wood chips to the smoker box.
Trim pork shoulder of excess fat. Be sure to leave about 1/4 inch of fat on the fat cap. Trim off any unwanted glands or cartridge.
Submerge your pork shoulder in a brine solution for 8 hours in the refrigerator.
Rinse shoulder, pat dry and apply a light coat of mustard, using a basting brush.
In a medium-size bowl, combine salt, pepper, paprika, garlic, onion, cayenne pepper and celery salt and liberally coat pork.
Place the pork, fat side up, in smoker.
Combine apple cider vinegar and apple juice in spray bottle. Spritz pork with mixture after 2 hours of smoking. Continue to spritz every hour until the pork reaches an internal temperature of 165°F.
Remove pork from smoker and place on 2 sheets of 18 x 30 pieces of aluminum foil. Spritz one last time and double wrap.
Hot TipWrap the pork as tightly as possible so that no bark is lost. Double wrap so that the foil doesn't tear on the grates.
Place wrapped pork fat side down back into the smoker until it reaches an internal temperature of 200-250°F, 7-8 hours or until tender.
Hot TipYou should be able to easily remove the bone from the pork with little to no resistance when done.
Keep pork wrapped and let rest for 30-45 minutes.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Unwrap, shred and enjoy!
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