Best Smoked Pulled Pork
The juiciest smoked pulled pork uses a two-step method: smoke the pork shoulder first to build deep smoke flavor, then finish it in the slow cooker with a braising liquid for fall-apart tenderness every time.
Servings: 12
Calories: 242kcal
Ingredients
- 6 pounds pork shoulder
- 2 tablespoons olive oil
- 4-5 tablespoons of your favorite seasoning blend
- Salt to taste
- 12 ounces beer or chicken stock
Instructions
- Rub the pork shoulder down with olive oil and half of your preferred seasoning blend.
- Smoke the pork shoulder at 225 degrees F. for 4 hours, adding wood chips into your smoker at regular enough intervals to give it a nice smoke. The wood used is your choice.
- Be sure to keep some moisture in your smoker pan. Beer is good, as is apple cider vinegar, but even water will work.
- After 4 hours, transfer the pork shoulder to a large pot or slow cooker. Add 1 bottle of flavorful beer (I typically use a wheat beer or an IPA that I enjoy drinking) or chicken stock, along with the extra seasonings.
- Slow cook the pork shoulder on low, covered, another 4 hours, or until the pork pulls apart easily with forks.
Notes
- Wood: Apple or cherry for mild sweetness, hickory for a bolder smoke, pecan for something in between. I often mix apple and hickory.
- Bone-in vs. boneless: Bone-in gives you more flavor and juiciness. Either works, but bone-in is worth seeking out.
- Braising liquid: Beer (wheat or IPA), chicken stock, or half apple cider/half stock all work well. Add chipotles in adobo to the braise if you want a spicy version.
- Yield: A 6-pound shoulder yields roughly 3 pounds of finished pulled pork. Plan accordingly for larger groups.
Nutrition
Calories: 242kcal | Carbohydrates: 3g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 114mg | Potassium: 558mg | Fiber: 2g | Vitamin A: 90IU | Vitamin C: 1.2mg | Calcium: 99mg | Iron: 3.6mg