Description
Smoked pulled pork gets brined in apple juice all day or overnight, rubbed with seasoning, and then cooks all day long on a smoker for up to 8 hours.
Ingredients
Scale
- 1 (4 lb pork shoulder roast)
- 1 quart of unsweetened apple cider
- 5 tablespoons of light brown sugar
- 2 tablespoons of chili powder
- 2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
Instructions
- Place pork shoulder in a large pot and add enough apple cider to cover.
- Combine brown sugar, chili powder, paprika, onion powder, and garlic powder in a bowl. Set aside for later use.
- Cover pot and refrigerate for 12 hours.
- Prepare the smoker to about 220 degrees F (99 degrees C). Add enough wood chips to smoker.
- Spread rub over pork shoulder. Transfer pork to the center of smoker.
- Smoke pork until very tender, about 8 hours. Monitor applewood chips adding more wood respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Notes
Not a WW recipe
Nutrition
- Serving Size: 1/2 cup
- Calories: 556
- Sugar: 15.1g
- Sodium: 1
- Fat: 34.4
- Saturated Fat: 1
- Unsaturated Fat: 12.7g
- Trans Fat: 1
- Carbohydrates: 16.8g
- Fiber: .2g
- Protein: 42.g
- Cholesterol: 1
