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Smoked Pulled Pork Shoulder
Smoked Pulled Pork Shoulder

Before you jump to Smoked Pulled Pork Shoulder recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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You can get results without removing foods from your diet or make substantial changes at once. If you desire to commit to a wholesale change, that is OK but the main thing at first is to try to ensure that you are making more healthy eating choices. In time, you will likely see that you will eat more and more healthy food as your taste buds get used to the change. Like many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

All in all, it is not difficult to start making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to smoked pulled pork shoulder recipe. You can have smoked pulled pork shoulder using 11 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare Smoked Pulled Pork Shoulder:
  1. Take 8-10 pound Pork shoulder with good fat rind
  2. Provide 2-4 quarts apple cider
  3. Provide 4 tbsp brown sugar
  4. You need 4 tbsp white sugar
  5. Get 2 tbsp kosher salt
  6. Provide 2 tbsp cracked black pepper
  7. Prepare 4 tbsp paprika
  8. Use 2 tbsp garlic powder
  9. Get 4 tbsp crushed red pepper
  10. You need Hickory smoking chips
  11. You need 1 whole onion
Instructions to make Smoked Pulled Pork Shoulder:
  1. Cover pork shoulder with apple cider
  2. Combine black pepper, salt, brown sugar, white sugar, garlic powder, red pepper and any other spices in a large bowl.
  3. Add 1/4 cup of mixture to the cider covered shoulder. Reserve the rest.
  4. Cover cider, shoulder, and 1/4 cup of mixture in refrigerator for 12 hours
  5. Remove fron refrigerator. Add used apple cider in water bowl for smoker
  6. Preheat smoker to 250F
  7. While preheating, soak woodchips
  8. Rub remaining mixture onto pork shoulder
  9. Add shoulder to smoker. Add fresh woodchips at start, again at 30 minutes, and again at 60 minutes.
  10. Smoke for up to 12 hours or when internal temperature reaches 190-195 degrees farenheit.
  11. Pull out of smoker, let rest for 10 minutes. Pull apart.

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