Smoked low and slow, The Butcher's Wife's Best Pulled Pork has rich, smoky flavors that you will love. A savory dry rub and a tangy mop sauce are the keys to making pulled pork that is so tender and flavorful that you can't stop eating it. Great for people who like to barbecue and for gatherings.
Ingredients: 1 5-6 lb pork shoulder, bone-in. 1/4 cup brown sugar. 2 tbsp paprika. 1 tbsp black pepper. 1 tbsp salt. 1 tbsp garlic powder. 1 tbsp onion powder. 1 tsp cayenne pepper. 1/2 cup apple cider vinegar. 1/2 cup yellow mustard. 1/4 cup Worcestershire sauce. 1/4 cup soy sauce. 1/4 cup olive oil. Wood chips for smoking hickory or applewood.
Instructions: Combine brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper to create the dry rub. Rub the mixture generously over the pork shoulder, covering all sides. Let it marinate in the refrigerator for at least 4 hours or overnight. Preheat the smoker to 225F 107C and add soaked wood chips for smoke flavor. In a bowl, mix apple cider vinegar, yellow mustard, Worcestershire sauce, soy sauce, and olive oil to create the mop sauce. Place the marinated pork shoulder on the smoker grates and smoke for approximately 1.5 hours per pound or until the internal temperature reaches 195-205F 91-96C. Mop the pork with the sauce every hour to keep it moist and enhance flavor. Once done, remove the pork from the smoker and let it rest for 30 minutes. Then, shred the meat using forks. Serve the pulled pork on buns with your favorite barbecue sauce and coleslaw. Enjoy The Butcher's Wife's signature pulled pork!
Prep Time: 20 minutes
Cook Time: 10 hours
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