Pork shoulder rubbed with a spice blend and smoked low and slow for 12 hours until it pulls apart effortlessly. Served on brioche buns with coleslaw and vinegar-based BBQ sauce.

Pulled Pork

Stephanie Sharpe

@steph

2 months ago

Pork shoulder rubbed with a spice blend and smoked low and slow for 12 hours until it pulls apart effortlessly. Served on brioche buns with coleslaw and vinegar-based BBQ sauce.

Recipe

Ingredients

·8 lb bone-in pork shoulder

·Dry rub: brown sugar, paprika, garlic powder, cumin, chili powder, salt, pepper, cayenne

·Apple cider vinegar for spritzing

·Brioche buns and coleslaw to serve

Instructions

1.Apply dry rub all over pork the night before.

2.Smoke at 225-250°F for 12-14 hours until internal temp reaches 203°F.

3.Spritz with apple cider vinegar every hour after the first 3.

4.Wrap in butcher paper at 165°F.

5.Rest wrapped in a cooler for 1-2 hours.

6.Pull apart with bear claws or forks. Season with pan drippings.

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