Hickory Smoked Pulled Pork
Experience the authentic taste of Southern BBQ with our Hickory Smoked Pulled Pork recipe. This dish is all about slow-cooking at its finest, resulting in incredibly tender and flavorful pork that easily shreds into mouthwatering pieces. Whether you're hosting a backyard BBQ or just treating yourself, this recipe is sure to be a crowd-pleaser. Follow our step-by-step guide to achieve that perfect balance of smoky and savory - a true delight for any BBQ lover.
Ingredients:
- 1 whole pork shoulder (about 8-10 lbs)
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons coarse salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional for heat)
- Wood chips (preferably hickory) for smoking
Instructions:
Preparation (15 minutes): In a bowl, combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper to create the rub. Apply the rub generously over the pork shoulder.
Pre-Smoker Setup (15 minutes): Preheat your smoker to 250°F (121°C). Soak your hickory wood chips in water for at least 30 minutes.
Smoking (8-10 hours): Place the pork shoulder in the smoker. Smoke until the internal temperature reaches 195°F (90°C), spraying with apple juice every hour to keep it moist.
Resting (1 hour): Once smoked, wrap the pork in foil and let it rest for about an hour. This helps the juices redistribute.
Pulling and Serving: Shred the pork using forks or meat claws. Serve with your favorite BBQ sauce and sides.
Estimated Time:
- Prep Time: 30 minutes
- Cook Time: 8-10 hours
- Resting Time: 1 hour
- Total Time: 9.5-11.5 hours
Smoker Settings:
- Temperature: 250°F (121°C)
- Wood: Hickory