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Before you jump to Lee's Hickory Smoked Pulled Pork recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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Thus, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to lee's hickory smoked pulled pork recipe. You can cook lee's hickory smoked pulled pork using 5 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Lee's Hickory Smoked Pulled Pork:
- Use 1 (5-8 lb) bone in pork shoulder (Butt)
- Provide as needed Your favorite rub
- Use as needed Prepared yellow mustard
- Use as needed Hickory chips
- Prepare as needed Apple juice
Instructions to make Lee's Hickory Smoked Pulled Pork:
- Liberally coat your pork shoulder with your rub and then apply a liberal coat of yellow mustard. Put in refrigerator uncovered for at least 12 hours.
- Prepare smoker or grill. Soak hickory chips in hot water for at least 30 minutes. I like my smoker to be between 225-250 degrees.
- Smoke pork shoulder for 2-3 hours with a nice constant smoke. I usually will flip over once. I'm not trying to cook at this point, just smoke.
- When done smoking put pork shoulder in a large roasting pan. Add enough apple cider to come up around 1/2" along the side of your pan. This will become your sauce. Cover with a lid and cook at 225 degrees. This will take some time. For a 7-8 pound shoulder you can figure around 7 hours. I promise you it is worth your time.
- Pork shoulder will be done when you can easily pull out the bone. Refer to picture.
- When cool enough to handle, shred with two forks, your hands or a knife. Season the meat with your rub as you go. Use the sauce left in your pan to moisten the meat. Feeds a crowd. Freezes well. Have fun. Enjoy. Message me with any questions you might have.
Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. It honestly was the best pulled pork that I have ever had.our dinner guests agreed! The second time I made it, I completely covered the pork with yellow mustard prior to. We have a Traeger that uses Hickory pellets so I skipped the first step. Tender, moist, and wonderful smoke flavor to the meat.
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