Creato con AI
Spirit of Texas Pulled Pork
Ingredienti
4 Porzioni
- pork shoulder4 lbs
- brown sugar2 tablespoons
- smoked paprika1 tablespoon
- cayenne pepper1 teaspoon
- garlic powder1 tablespoon
- salt1 teaspoon
- black pepper1 teaspoon
- apple cider vinegar1 cup
- ketchup1/2 cup
- Worcestershire sauce1/4 cup
- brown mustard1/4 cup
- wood chipsas needed for smoking
Istruzioni
- 1
Begin by preheating your smoker to 225 degrees Fahrenheit (107 degrees Celsius).
- 2
In a small bowl, mix together the brown sugar, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper to create the dry rub.
- 3
Apply the dry rub evenly over the pork shoulder, ensuring all sides are well-coated.
- 4
Once the smoker is at the right temperature, place the pork shoulder on the grill and add wood chips to the smoker.
- 5
Smoke the pork shoulder for about 6 to 8 hours, or until the internal temperature reaches 195 degrees Fahrenheit (90 degrees Celsius). Add more wood chips as needed during the smoking process.
- 6
While the pork is smoking, prepare the sauce by combining apple cider vinegar, ketchup, Worcestershire sauce, and brown mustard in a saucepan. Simmer over low heat for about 15 minutes, stirring occasionally.
- 7
Once the pork shoulder is done, remove it from the smoker and let it rest for about 30 minutes.
- 8
After resting, pull the pork apart using two forks or your hands, discarding any excess fat or gristle.
