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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Copilot Pulled Pork

8.0

1 boneless pork shoulder, 6-8 lb

2 tbsp yellow mustard

Rub

¼ cup brown sugar

2 tbsp kosher salt

2 tbsp paprika

1 tbsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tsp chili powder

1 tsp cayenne pepper (optional)

Spritz

1 cup apple juice

½ cup apple cider vinegar

½ cup reserved juices or apple juice

BBQ Sauce (optional)

1 cup apple cider vinegar

2 tbsp brown sugar

1 tbsp red pepper flakes

1 tsp black pepper

1 tsp salt

Trim excess fat, leaving about ¼ inch.
Pat dry.
Coat lightly with mustard.
Mix rub ingredients and apply generously on all sides.
Refrigerate 2-12 hours if time allows.
Preheat Smoker to 225°F to 250°F with wood: Hickory, oak, apple, cherry, or a blend.
Place shoulder on smoker with the fattier side up.
Insert a meat thermometer into the thickest part.
Smoke until internal temperature reaches 160°F to 170°F.
Beginning after the first 2-3 hours, spritz every 45-60 minutes with the apple juice/vinegar mixture.
When the bark is dark mahogany and the internal temperature reaches 160-170°F, wrap tightly in butcher paper or heavy-duty foil and return to smoker.
Continue smoking until internal temperature reaches 198°F to 205°F.
Remove from smoker, keep wrapped, and rest in a cooler (no ice) or warm oven for at least 1 hour, preferably 2 hours.
Unwrap and save any juices.
Shred using two forks or meat claws.
Mix reserved juices back into the meat.
Add BBQ sauce only if desired.
Mix optional vinegar sauce ingredients and drizzle lightly over the pulled pork before serving.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐖Pork

Cuisine🇺🇸American

Occasions🍗Barbecue👥Gatherings

Season🔁Year-round

DifficultyMedium ⏰ 8h

Created 3 weeks ago

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