With a nice balance of sweet and savory, you will find this rub will become a go-to in no time. Allow the seasonings to have ample time to work into the meat during a long cook time. You can use whatever dry rub that you prefer. I used a bone in pork shoulder for more flavor. eval(ez_write_tag([[250,250],'lazyqlife_com-medrectangle-4','ezslot_11',130,'0','0']));eval(ez_write_tag([[250,250],'lazyqlife_com-medrectangle-4','ezslot_12',130,'0','1'])); Pulled pork works really well on any type of smoker. 1. Amount is based on available nutrient data. I used a Kansas City type BBQ sauce on the side. There are so many ways to do this right it’s one of my top 5 recipes for the smoker. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition It sounds like it contains a lot of black pepper, but don't worry—that flavor will mellow while smoking. I use 200 degrees. I took the original and made a few changes based on comments I read in other reviews and my own ideas. We have used both McCormick’s Applewood Rub and our homemade dry rub and both turn out fantastic. Prep Time 15 minutes. We thought we knew good BBQ in Phoenix, but Texas was on another level.We were hooked and needed a smoker. Servings 8. This classic barbecue rub is especially good as a smoked pulled pork rub. The vast majority of recipes call for smoking at 275 degrees, fat side up, until internal temp hits 160, or for 5 hours, or until the fat cap begins to split (as shown in the video above). Wonderful! North Carolina Style Pulled Pork Recipe Same ones you... LazyQLife started many years ago when we discovered a real love for Texas BBQ.We traveled to Austin for the F1 race one year and headed down to Lockhart, Tyler, and downtown to sample all we’ve read about. Pulled pork is always at it’s absolute best immediately after being pulled. Warmed until sugars & Salt melted cooled this mixture completely. Here are the 9 questions I used to make the right choice for me. Don’y buy a Pork Loin roast – different cut altogether and it won’t pull. Prepare smoker to about 210 degrees F (99 degrees C). Add comma separated list of ingredients to include in recipe. this link is to an external site that may or may not meet accessibility guidelines. Cooked it at the regular temperature for 8 hours, then turned up to 250 for 2 hours. 3. It works well either with or without the addition of sauce. One of the best pork shoulders I have made with my smoker. 1 Servings . Only reason I didn't like it is I had a 6.5 pound pork shoulder in my smoker for 10 hours at 210 - 220 degrees and it was definitely not done. The only thing we did differently was, once the pork reached 165 degrees, we pulled it out of the smoker, double wrapped in heavy duty foil, and put it in the oven. Seriously I didn't even need to add anything else. Poured this over the pork Butt in a very large zip lock bag to brine for 48 hours. I used a Kansas City type BBQ sauce on the side. Ingredients. Ingredients. If you don’t have a smoker yet, check out my post on what type of smoker you should buy.My best recipe for pulled pork – nice bark. Anther fave is on slider buns with some slaw and your favorite BBQ sauce. I also used apple wood chips in the smoker...yum! Dry Rub. This made it more tender. Cooked in electric smoker at about 250-275F for roughly 3 hours (to target internal temp of 145F) Wrap in heavy duty aluminum foil continue cooking for roughly 2.5 hours (to target internal temp of 180F) VERY tender (but doesn't fall apart). Used this rub with a 3 lb pork loin in an electric smoker. 2. The vast majority of recipes call for smoking at 275 degrees, fat side up, until internal temp hits 160, or for 5 hours, or until the …