Bob’s Pulled Pork on a Smoker
In this recipe for smoked pulled pork, pork shoulder is brined in cider, spiced with barbecue seasoning, and hickory-smoked until fork-tender.
Put the pork shoulder in a big pot and cover with apple cider.
In a bowl, mix together the sugars, salt, paprika, onion powder, black pepper, and garlic powder.
Reserve the remaining sugar rub and combine 1/4 cup with the cider.
Place a cover on the pot and chill for 12 hours.
Smoker should be warmed to 210 degrees F.
(99 degrees C).
Make sure the smoker has enough wood chips.
Add onion and 1/4 cup more sugar rub to the smoker’s water pan along with cider brine.
Cover the pork shoulder with the remaining sugar rub.
Place the pork in the middle of the smoker.