Smoked Pulled Pork
This barbecue staple is incredibly versatile. It’s great for stews, scrambles, tacos and, of course, sandwiches. All you need is a pellet grill, apple cider, Kountry Boys seasoning and time.
Difficulty: Easy
Prep: 20 minutes
Cook: 540 minutes
Total: 560 minutes
Serves: 12
Ingredients
1 6-9 lb. bone-in pork shoulder
Kountry Boys Ole No. 1 seasoning
2 cups apple cider (or braising liquid of your choice)
Kountry Boys Ole No. 1 seasoning
2 cups apple cider (or braising liquid of your choice)
Method
Preheat smoker or pellet grill to 250 degrees. Trim pork shoulder of excess fat, then season generously with Kountry Boys Ole No. 1 seasoning. Let rest for 20 minutes.
Place pork shoulder, fat side up, directly on the grill grate and cook until it reaches an internal temperature of 160 degrees. This could take anywhere from 3 to 5 hours.
Prepare a roasting pan with four large pieces of foil, ensuring you have enough foil to completely cover and seal your pork shoulder. Remove pork from grill and place in the center of the foil. Create a well by pulling up the sides of the foil, then pour apple cider on top of pork. Wrap tightly with foil, being careful not to let any cider escape.
Return pork to grill and cook until it reaches an internal temperature of 204 degrees in the thickest part of the meat, roughly three to four hours longer.
Remove pork from grill and let rest for 45 minutes. Remove foil and drain liquid, reserving in a medium-sized bowl. Place pork into a large dish or serving platter and shred the meat, discarding any bones or excess fat. Season with Ole No. 1 seasoning and/or barbecue sauce, if desired.
Place pork shoulder, fat side up, directly on the grill grate and cook until it reaches an internal temperature of 160 degrees. This could take anywhere from 3 to 5 hours.
Prepare a roasting pan with four large pieces of foil, ensuring you have enough foil to completely cover and seal your pork shoulder. Remove pork from grill and place in the center of the foil. Create a well by pulling up the sides of the foil, then pour apple cider on top of pork. Wrap tightly with foil, being careful not to let any cider escape.
Return pork to grill and cook until it reaches an internal temperature of 204 degrees in the thickest part of the meat, roughly three to four hours longer.
Remove pork from grill and let rest for 45 minutes. Remove foil and drain liquid, reserving in a medium-sized bowl. Place pork into a large dish or serving platter and shred the meat, discarding any bones or excess fat. Season with Ole No. 1 seasoning and/or barbecue sauce, if desired.