Lee's Hickory Smoked Pulled Pork. To Serve To serve pull/shred the pork into slivers. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. It honestly was the best pulled pork that I have ever had.our dinner guests agreed!
To make this Carolina pulled pork recipe, three things are needed.
Pork butts, a spicy rub, and spicy vinegar barbecue sauce.
Slow smoked with hickory, the fatty pork butts tenderize.
You can have Lee's Hickory Smoked Pulled Pork using 5 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lee's Hickory Smoked Pulled Pork
- Prepare 1 of (5-8 lb) bone in pork shoulder (Butt).
- It's as needed of Your favorite rub.
- Prepare as needed of Prepared yellow mustard.
- It's as needed of Hickory chips.
- Prepare as needed of Apple juice.
The fat melts and the connective tissues turn into flavorful gelatin, which is. Barbecue has many interpretations or "styles" across the U. S. and we could argue all day about which one is the best. When I think of Carolina Style, pulled pork is the first thing that pops into my mind.
Lee's Hickory Smoked Pulled Pork step by step
- Liberally coat your pork shoulder with your rub and then apply a liberal coat of yellow mustard. Put in refrigerator uncovered for at least 12 hours..
- Prepare smoker or grill. Soak hickory chips in hot water for at least 30 minutes. I like my smoker to be between 225-250 degrees..
- Smoke pork shoulder for 2-3 hours with a nice constant smoke. I usually will flip over once. I'm not trying to cook at this point, just smoke..
- When done smoking put pork shoulder in a large roasting pan. Add enough apple cider to come up around 1/2" along the side of your pan. This will become your sauce. Cover with a lid and cook at 225 degrees. This will take some time. For a 7-8 pound shoulder you can figure around 7 hours. I promise you it is worth your time..
- Pork shoulder will be done when you can easily pull out the bone. Refer to picture..
- When cool enough to handle, shred with two forks, your hands or a knife. Season the meat with your rub as you go. Use the sauce left in your pan to moisten the meat. Feeds a crowd. Freezes well. Have fun. Enjoy. Message me with any questions you might have..
Smoking a whole hog is an art form for these folks and they've been. Recommended Wood: Hickory or REC TEC blend of red oak, white oak and hickory. Place rub on liberally on all sides of the butt - It will not penetrate the fat cap side. Cover Pork Butt with Pulled Pork Rub. Place Pork Butt, fat side up, directly on the rack in the smoker.