American BBQ Pulled Pork

Ingredients

• •2.5 kg Pork shoulder
• •60 g Brown sugar
• •30 g Paprika
• •15 g Garlic powder
• •15 g Onion powder
• •10 g Black pepper
• •5 g Cayenne
• •30 g Kosher salt
• •240 ml Apple cider vinegar
• •30 ml Hot sauce

Instructions

1. 1

   Combine brown sugar, paprika, garlic powder, onion powder, cayenne, black pepper, and salt for the dry rub.

   💡 The rub creates the flavorful bark.

2. 2

   Pat pork shoulder dry and coat generously with dry rub. Massage into all surfaces. Refrigerate overnight for best results.

   💡 Overnight dry brining improves moisture.

3. 3

   Preheat smoker to 225°F (107°C). Add wood chips - hickory or apple for mild smoky flavor.

   💡 Consistent low temperature is key.

4. 4

   Smoke pork for 8-10 hours, maintaining temperature, until internal temp reaches 195-205°F (90-96°C).

   💡 collagen converts to gelatin at these temps.

5. 5

   Wrap in foil and rest for 1 hour. This allows juices to redistribute.

   💡 Resting prevents dry, stringy meat.

6. 6

   Pull pork apart using two forks, discarding large pieces of fat. Mix with some of the collected juices.

   💡 Pull against the grain for tender strands.

7. 7

   Toss with vinegar-based BBQ sauce. Serve on soft buns with coleslaw.

   💡 Slaw adds crunch and cools the heat.