Hickory-Smoked Pulled Pork with Smoky Rub

Unlock the Flavor: Best Hickory Smoked Pulled Pork Recipe

Welcome to your next favorite meal! Hickory Smoked Pulled Pork. This recipe transforms simple ingredients into a mighty feast of smoky, succulent flavors that promise to satisfy your barbecue cravings. Ideal for anyone looking for that perfect weekend project that culminates in a delicious family gathering around a table of mouthwatering pulled pork.  Eat it alone or use it for other dishes, either way it’s absolutely fantastic!

BBQ Inspiration:

This dish is born from a love of deep, rich flavors that only slow smoking can achieve. Inspired by traditional BBQ joints and backyard cookouts, this recipe brings the essence of American barbecue to your home, using a smoky dry rub and slow-cooked perfection to enhance the natural flavors of pork shoulder.

Why You’ll Love It

• Irresistibly Tender: Slow-cooked to perfection, the meat falls apart with just the touch of a fork.
• Rich, Smoky Flavor: Hickory wood chips infuse the pork with a classic barbecue aroma and taste.
• Versatile and Crowd-Pleasing: Perfect for sandwiches, tacos, or as a standalone star with sides.
• Surprisingly Simple: While the cooking time is long, the preparation is straightforward, making it an easy recipe for any home cook.

Quick Grocery List

For the Smoky Dry Rub:

• Brown sugar
• Smoked paprika
• Garlic powder
• Onion powder
• Mustard powder

For the Pork:

• Bone-in pork shoulder
• Hickory wood chips

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: About 10.5 hours total, with 25 minutes of prep and 10 hours of cook time.
• Equipment Checklist: Smoker, thermometer, spray bottle, aluminum foil, plastic wrap.
• Dietary Adjustments: Can be made with alternative sweeteners or salt-free rubs to accommodate dietary needs.
• Serving Size: Feeds 8-10 people, perfect for gatherings.

Best Hickory Smoked Pulled Pork Recipe with Smoky Dry Rub | Easy BBQ Smoker Pork Shoulder

DifficultyMedium

Servings8-10

Prep time25 minutes

Cook time10 hours

Total time10 hours30 minutes

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Ingredients:

For the Smoky Dry Rub:

• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper, (adjust to spice preference)
• 1 tsp mustard, powder
• 1 tsp ground, cumin

For the Pork:

• 1 (6–8 lb) bone-in pork shoulder , (also known as pork butt)
• 2 tbsp yellow mustard, (as a binder)
• Hickory wood chips or chunks, for smoking
• Apple juice or apple cider in a spray bottle, (for moisture during smoking)

Instructions:

• 1

  Prep the Pork Shoulder (Day Before):

  • • Pat the pork shoulder dry with paper towels.
    • Rub a light coat of yellow mustard over the entire surface (this acts as a binder).
    • Combine all dry rub ingredients in a bowl. Generously coat the pork with the rub, pressing it into every crevice.
    • Wrap tightly in plastic wrap and refrigerate overnight for maximum flavor infusion.
• 2

  Prepare the Smoker:

  • • Preheat smoker to 225°F (107°C). Use hickory wood chips or chunks for authentic smoky flavor.
    • Add a water pan if your smoker allows, to maintain moisture.
• 3

  Smoke the Pork:

  • • Place pork shoulder directly on the smoker grates.
    • Smoke for 8–10 hours, or until internal temperature reaches 195°F to 205°F for shreddable texture.
    • Spritz with apple juice every 1.5 hours to keep the bark moist and flavorful.
• 4

  Rest and Pull:

  • • Once done, wrap the pork in foil and let it rest in a cooler or warm oven for 1 hour.
    • Use meat claws or two forks to pull the pork apart.

Equipment Used:

• Smoker (pellet, offset, or electric)
• Meat thermometer
• Spray bottle
• Mixing bowls
• Foil or butcher paper
• Meat claws or forks

Nutrition

Calories	380
Carbohydrates	6g
Cholesterol	105mg
Fat	24g
Fiber	1g
Protein	32g
Saturated Fat	8g
Sodium	590mg
Sugar	4g
Trans Fat	0g
Unsaturated Fat	15g

General Notes

Opt for a pork shoulder with some fat to ensure moist, flavorful meat. Trim excess fat to help the smoke penetrate better and to prevent flare-ups.

Substitutions

• Protein Variations: Try this recipe with beef brisket or chicken thighs for a different take on the smoky flavor.
• Wood Chips: Applewood or cherrywood are great alternatives for a slightly sweeter, milder smoke.

Variations

• Extra Spicy: Add extra cayenne pepper or hot smoked paprika to the rub for more heat.
• Sweet and Smoky: Introduce a touch of maple syrup to the apple juice spray for added sweetness.

Let’s Get Cooking

Pro Tips

1. Apply the Rub Generously: Ensure every nook and cranny of the pork shoulder is covered to maximize flavor.
2. Maintain Consistent Temperature: Keep your smoker at a steady 225°F (107°C) to ensure even cooking.
3. Patience is Key: Allow the pork to rest wrapped in foil for at least an hour before pulling to redistribute juices and enhance tenderness.

Art Of: Smoking Meats

Mastering the art of smoking meats involves controlling your smoker’s temperature and smoke flow. Use a water pan to help regulate the temperature and add moisture to the smoke, keeping the meat tender.

Nutrition Breakdown (Per Serving)

• Calories: 380 – A hearty serving size without being overly caloric.
• Protein: 32g – High protein content makes this a satisfying meal that fuels your body.
• Fat: 24g – Provides flavor and energy; opt for trimming excess fat to lower this number.
• Carbohydrates: 6g – Low in carbs, making this a great option for low-carb diets.

Storing and Reheating

Store pulled pork in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in a covered skillet with a bit of broth to bring back the moisture.

Frequently Asked Questions

Q: Can I make this recipe in an oven?
A: Yes! Follow similar steps for rub and prep, then cook in a low oven around 275°F (135°C) until tender.

Q: What’s the best way to serve pulled pork?
A: Pulled pork is versatile! Serve on buns for sandwiches, over nachos, in tacos, or alongside classic sides like coleslaw and cornbread.

Q: How can I make this recipe quicker?
A: For a faster version, use a pressure cooker like an Instant Pot. Cook under high pressure for about 90 minutes followed by a natural release.

Engage and Share

Made this recipe? We’d love to see it! Share your photos and experiences making this Hickory Smoked Pulled Pork. Tag us in your culinary creations and get featured on our page. Looking for more great recipes? Check out some of the below:

• Sheet Pan Maple-Glazed Pork Tenderloin with Sweet Potatoes and Apples
• Apple Cider Glazed Pork Chops
• Green Chile & Pork Tortilla Soup

Prepare to impress with this ultimate guide to the perfect hickory smoked pulled pork, ensuring a deliciously tender and flavorful result every time. Whether for a special occasion or a satisfying family meal, this pulled pork will be a guaranteed hit!