If you are looking for extremely flavorful, tender, and easy to make pulled pork recipe then you have to try making it in a Pellet Smoker. This pork shoulder came out awesome. Hands down the best pulled pork I have ever made at home. The Pit Boss Smoker made the whole process super easy to do as well. It was as close to set it and forget it as you can get.
The ingredients for this recipe are pretty straight forward. You just need your favorite spice rub or you can make your own. For this recipe I used the Pit Boss Sweet Heat Rub. One of my favorites. And of course you need a pork shoulder or Boston Butt. In the smoker I used Pit Boss Competition Blend Pellets. These pellets are great for smoking just about anything. I loaded up the smoker with more than enough pellets to do at least a 10 hour smoke. One tip that I have found helps with my smoke times is to take out the pork shoulder out of the fridge an hour before it is time to do anything to it. This gives it time to get up to room temperature. Thus less time needed to bring it up to temperature in the smoker.
Next you are going to need to get the pork shoulder out of the packaging. Then dry off the pork shoulder with some paper towels to remove any of the juice on it. Once it is dried off begin sprinkling the rub onto the shoulder and rubbing it into all parts of the pork shoulder.
Once you have applied the rub to the pork shoulder it is time to put it in the smoker. Place it in the smoker and insert the meat thermometer into the middle of the shoulder and away from the bone. Make sure you you add water to your water pan in the smoker. Always try and keep this at least three quarters full. This helps regulate the temperature and humidity inside of the smoker. Now you can set the Pit Boss to the Smoke setting which is 150 degrees but I just set it to 250 degrees and have found that it takes about an hour per pound. It creates smoke when it fills the burn pot with new pellets and I have found this is enough smoke flavor for my tastes.
Usually I try and check up on the pork shoulder every hour or so and at that time I will spritz it with my Apple Cider Vinegar and water mixture. Which is 1 part Apple Cider Vinegar and 5 parts water. This helps to keep it moist and so it will not dry out.
Once the pork shoulder gets up to 160 to 165 degrees I like to take it out and place it into a non stick baking pan and wrap it tightly with aluminum foil. This will do three things. It will prevent it from taking on any more smoke, keep it moist, and help it get over the plateau or stall phase.
Now all you have to do is wait for it to hit your done temperature. Which can be anywhere in between 195 and 205. I personally cook mine to 205 and find that the bone comes right out and it is really easy to shred.
And here is the final product. This one took about 8 hours to fully cook and get to 205 degrees. Now you want to take it out of the smoker and let it rest for at least an hour. Then it is time to shred it and eat it your favorite way.