How to Make the Perfect Applewood Smoked Pulled Pork
American BBQ · Hard · 740 min · 12 servings
This applewood smoked pulled pork shoulder cooks for 12 hours until the collagen fully breaks down into silky, shreddable strands of pork. It is the perfect filling for sandwiches, tacos, or loaded fries and feeds a hungry crowd effortlessly.
Why this recipe works
This Applewood Smoked Pulled Pork recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 740 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 44g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 8 lbs bone-in pork shoulder also called pork butt
- 3 tbsp brown sugar
- 2 tbsp kosher salt
- 2 tbsp chili powder
- 2 cups applewood chunks
- 1 cup apple juice for spritzing
Step by step instructions
Step 1: Season the Pork Shoulder
Score the fat cap on the pork shoulder with shallow crosshatch cuts. Combine brown sugar, kosher salt, and chili powder and press the rub firmly into every surface of the meat including the scored fat cap. Wrap loosely and refrigerate overnight for maximum flavor penetration.
Step 2: Start the Smoker
Preheat your smoker to 225 degrees Fahrenheit and add applewood chunks to the fire. Wait until the smoker produces steady thin blue smoke rather than thick white smoke before adding the pork. Place the pork shoulder fat side up on the center of the grate.
Step 3: Smoke and Spritz
Smoke the pork shoulder at 225 degrees Fahrenheit for approximately 12 hours. Spritz with apple juice every 90 minutes after the first 3 hours to keep the surface moist and help build a beautiful bark. Wrap in butcher paper when the internal temperature hits 165 degrees and continue until it reaches 203 degrees Fahrenheit.
Step 4: Rest and Pull
Place the wrapped pork in a cooler lined with towels and let it rest for at least 90 minutes. Open the butcher paper and use two large forks or meat claws to pull the pork into shreds, discarding the bone. Mix the pulled pork with any accumulated juices from the butcher paper wrap.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- applewood chunks → peach wood chunks for an equally mild and sweet smoke profile
- bone-in pork shoulder → boneless pork shoulder which will cook slightly faster but loses some collagen richness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Pulling the pork off the smoker before reaching 203 degrees Fahrenheit which makes shredding difficult and leaves connective tissue tough
- Skipping the rest period which causes the meat to be dry because the juices have not had time to reabsorb
Nutrition facts
Per serving: 490 calories, 44g protein, 8g carbs, 30g fat, 1g fiber.
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