BBQ Pulled Pork
This BBQ Pulled Pork recipe, shared by viewer Robert Jones, is the perfect filling for a pulled pork sandwich! This delicious recipe for BBQ pulled pork starts out on the smoker, then transfers to the slow cooker for the ultimate melt-in-your-mouth smoked pulled pork. Hope you enjoy it as much as we did! It just might be the best pulled pork recipe ever!
- 4 pound pork shoulder
- DRY RUB:
- 1/2 cup brown sugar
- 1 tablespoon cracked pepper
- 1 tablespoon kosher salt
- 1 tablespoon cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder or granulated garlic
- 1 tablespoon paprika
- 1 tablespoon granulated onion
- 4 cups water
- 2 bay leaves
- 1/4 cup salt
- 1/4 cup brown sugar
- 11/2 tablespoons of dry rub
- Whisk up ingredients for the dry rub.
- Mix brine and whisk until salt and dry rub dissolves.
- Place pork in a large Ziploc bag, and add brine. Cover completely with the brine. Refrigerate overnight.
- The next day, remove the pork from the refrigerator, drain and pat dry. Pack on the remaining dry rub onto the pork shoulder.
- Let sit at room temperature, covered, for 30 minutes while you preheat the smoker to 220 F.
- When at 220 F, put the pork onto the smoker. After 2-3 hours on the smoker, remove the pork shoulder onto a cutting board.
- Place the pork shoulder into a Crock Pot. Add 1 1/2 cups water. Cover and cook on high for 3-4 hours, or until internal temperature is 155 F. Remove from slow cooker, and let sit for about 10 minutes, or until it's cool enough to pull apart.
Recipe from viewer Robert Jones / For CookingSessions.com
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