This oven- and stovetop-smoked pulled pork recipe is the greatest. Pork that falls off the bone is smokey and seasoned with a homemade dry rub. Delicious and easy to make!
This recipe for pulled pork is one of my personal favorites, and I can’t wait to share it with you. It’s baked in the oven and features meat that falls off the bone and is jam-packed with mouthwatering tastes.
I smoked the pork in a stovetop smoker to give it a smoky flavor. Delicious and much like the best BBQ restaurants, this dish is easy to make.
Pulled pork may be made in a variety of methods, the easiest of which is in a crockpot or slow cooker. I baked the meat first, then smoked it over an open flame in a stovetop smoker for this recipe.
The pork shoulder was first marinated overnight or for at least 24 hours with dry rub, apple juice, apple cider vinegar, brown sugar, spicy sauce, and liquid smoke. A little additional dry rub and brown sugar went on top of the marinated pork shoulder the following day. A couple sheets of aluminum foil should be put around the pork shoulder to keep it from drying out.
It’s recommended to roast the pork at 250°F (121°C) for six hours to ensure that it’s juicy and tender. You can, however, raise the temperature to 350°F (176°C) and roast for a further three hours if you don’t have much time.
Shred the pork and serve it with the BBQ sauce to complete the meal. I adore smoked pulled pork. To get the optimum effects, you must use an indirect smoker. Although I don’t own a smoker, I had wonderful results using an indoor stovetop smoker.
You can also use apple or hickory chips, or a combination of the two, to smoke the pork shoulder. I used oak wood chips.
Bone-in pork shoulder is the best option. The bone adds more flavor to the pulled pork, making it incredibly tasty. If you’re looking for pork butt, you’re looking for pork shoulder. Pork shoulder is what’s technically known as the Boston Butt.
Additionally, you may make pulled pork sandwiches using burger buns, as well as slider buns. Coleslaw and BBQ sauce should be placed on top of the sandwiches.
Each serving of this recipe has only 587 calories.
- 1.3 kg of bone-in pork shoulder
- 2 tablespoons of apple cider vinegar
- ¾ cup of apple juice
- 1/3 cup of homemade dry rub
- 1 tablespoon of Louisiana hot sauce
- 1 tablespoon of liquid smoke
- 1/3 cup of brown sugar
- 3 tablespoons of brown sugar
- 2 tablespoons of homemade dry rub
- ¼ cup of brown sugar
- 1 cup of BBQ sauce
- In order to allow the marinade ingredients to penetrate the pork, score it on both sides.
- Rub the dry rub into the slits and all over the pork shoulder.
- Add apple juice, apple cider vinegar, sugar, spicy sauce and liquid smoke. Put the pork shoulder and marinate in a plastic bag and seal it. For optimal results, marinate in the refrigerator for at least 24 hours.
- The oven should be preheated to 250°F.
- Make sure the pork shoulder is covered in aluminum foil. Toss out the marinade liquid.
- A small bowl of dry rub and brown sugar should be used to coat the pork before cooking. Foil-wrap everything up securely. Check for any signs of leakage. Make sure the aluminum foil is facing up when you put the pork shoulder in the roasting pan with the rack or a deep baking pan. The juices from the pork will not be able to escape this way.
- The pork shoulder should be roasted for six hours in the oven. (If time is of the essence, bake it for three hours at 350°F (176°C) instead.)
- In the meantime, bring the BBQ sauce to a simmer in a small saucepan over medium low heat. Add the brown sugar, whisk to combine well. Set aside for now.
- Unwrap aluminum foil and broil pork shoulder for 1 to 2 minutes on each side, or until both sides are slightly browned. Remove pork shoulder from oven.
- Let the aluminum oil cool for 30 minutes before shutting it off.
- Shred and pull the pork with your hands or two forks, discarding the pig bone. If you’re using aluminum foil, make sure to keep the pork jus within. Use a large spoon to smother the pulled pork in the jus.
- Heat a stovetop smoker and place 1 tablespoon of wood chips in the middle to make the pulled pork smolderingly good. Prepare aluminum foil by putting some pork on it. To use the smoker, place it on a medium-high burner with the lid closed. For 5 minutes, inhale and exhale via a cigarette. Remove the meat from the smoker after 10 minutes of cooking.
- Serve the pulled pork with plenty of BBQ sauce drizzled over it. Pull pork can be stuffed into a slider bread or burger bun and topped with BBQ sauce and coleslaw for a pulled pork sandwich.