Lee's Hickory Smoked Pulled Pork. One of my absolute favorite things to do in the summer is to get up early and get the smoker going for an all-day smoke-a-thon. Ok, so maybe the getting up early part isn't my favorite…but the results are worth it! Monitor hickory chips and liquid, adding more wood and water, respectively, as needed.
I actually found a burnt end in the pack, which normally I love. Just throw it on some white bread, sweet Hawaiian buns, in a taco, or even an omelette. Smoking a pork shoulder is a little more of an art than it is a science. You can have Lee's Hickory Smoked Pulled Pork using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Lee's Hickory Smoked Pulled Pork
- Prepare 1 of (5-8 lb) bone in pork shoulder (Butt).
- It’s as needed of Your favorite rub.
- It’s as needed of Prepared yellow mustard.
- You need as needed of Hickory chips.
- You need as needed of Apple juice.
With so many variables to account for; there. A smoked pork chops recipe that begins with an apple juice brine and finishes with hickory smoke, becoming juicy, tender and tasty! But for better taste and texture, the pork chops can be brined before smoking. By modifying the protein structure of the meat, brining minimizes the shrinkage that.
Lee's Hickory Smoked Pulled Pork step by step
- Liberally coat your pork shoulder with your rub and then apply a liberal coat of yellow mustard. Put in refrigerator uncovered for at least 12 hours..
- Prepare smoker or grill. Soak hickory chips in hot water for at least 30 minutes. I like my smoker to be between 225-250 degrees..
- Smoke pork shoulder for 2-3 hours with a nice constant smoke. I usually will flip over once. I'm not trying to cook at this point, just smoke..
- When done smoking put pork shoulder in a large roasting pan. Add enough apple cider to come up around 1/2" along the side of your pan. This will become your sauce. Cover with a lid and cook at 225 degrees. This will take some time. For a 7-8 pound shoulder you can figure around 7 hours. I promise you it is worth your time..
- Pork shoulder will be done when you can easily pull out the bone. Refer to picture..
- When cool enough to handle, shred with two forks, your hands or a knife. Season the meat with your rub as you go. Use the sauce left in your pan to moisten the meat. Feeds a crowd. Freezes well. Have fun. Enjoy. Message me with any questions you might have..
Pulled to make Carolina Style pulled pork sandwiches. Barbecue has many interpretations or "styles" across the U. S. and we could argue It's the combination of Hickory smoke, salt, and this vinegar moppin' sauce on the pork that really makes Carolina Style Pulled Pork. When making pulled pork sandwiches, pork shoulder, also known as Boston Butt, is the ideal cut of meat. I like using hickory wood for smoking pork shoulder, though cherry and apple are also.