Smoked Pulled Pork

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As a horticulturist, I have an affinity for all things outdoors.

I even prefer to cook outdoors.

In addition to grilling, I have a meat smoker.

I am committed to healthy eating, so I like to make my own barbecue to minimize fat and eliminate sugar.

Pork Shoulder cooking in Smoker
Pork Shoulder Cooking in a Smoker

A Crowd-Pleaser

Smoked pulled pork is a great way to make a lot of food at one time for a summer picnic.

It’s extremely economical and is an easy way to serve a generous main dish on a budget.

There will be plenty to share with friends and family and still have extra to freeze for later.

It is tasty plain or as a sandwich with your favorite barbecue sauce.

Pulled pork comes from the pork shoulder. 

It’s also referred to as the “pork butt” or “Boston butt.”

Barrels were referred to as “butts” in colonial New England.

Pork shoulders were often stored and transported in these barrels, hence the name.

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Pulled Pork is Easy to Prepare and Cook

I generally smoke an 8-9 lb. boneless pork shoulder.

Pork shoulders with the bone-in seem to take longer to cook.

After removing it from the packaging, rinse the meat with cold water and pat it dry.

I don’t have a fancy recipe for this dish.

My experience is that a simple rub of salt and pepper allows the natural pork and smoke flavor to shine through.

If you like a robust pepper flavor, try using coarse black pepper.

Simply sprinkle salt and pepper all over the meat.

Place the meat in the smoker at 225 degrees Fahrenheit.

Hickory chips are a favorite for our family.

However, we also enjoy the flavor of apple chips.

The flavor of these wood chips and the simplicity of the salt and pepper make great flavored meat.

One of the main reasons I like smoking a pork shoulder is that it is hard to over-cook!

It isn’t fussy or temperature-sensitive.

To get the meat tender and easy to “pull,” it generally needs to cook for 7-9 hours at 225 degrees or until the internal meat temperature is 195 degrees.

Even at a higher internal temperature, the meat stays juicy and is easy to pull apart.

Once the meat comes out of the smoker, I allow it to slightly cool for a half-hour or so.

I use two large forks to separate the meat and “pull” it.

There are also meat claws and heat-resistant gloves specifically designed for this task.

If the meat doesn’t easily fall apart, then it hasn’t cooked long enough.

Add your favorite barbecue sauce and you have an amazing meal that everyone will love.

Leftovers are easily frozen in the freezer and taste great even after a few months.

I use freezer bags and portion the meat for an easy lunch or dinner.

Nothing tastes better in the middle of winter than a bit of a summer picnic!

Do you love barbecue?

Here is my recipe for mild and hot chicken wings!

Pinterest Pin in text overlay: Hickory Smoked Pulled Pork Sandwiches

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