Smoked Pulled Pork
Prep Time:20 min (active)
Serves:6-8
Smoke Time:8 hours
Wood:Cherry
Temperature:275°F
Smoker Model:EAST OAK Digital Electric Smoker Pro
Step-by-Step Instructions
1.
Prep
- Score the pork shoulder by slicing cube-shaped divots into the fat cap and meat to maximize surface area.
- Apply a generous layer of binder to ensure the seasoning sticks.
- Fully coat the entire shoulder with your dry rub until no bald spots remain.
2.
Fire Up the Smoker
- Fill the loader with cherry wood chips and slide it into place.
- Pro Tip: Fill the water tray! This creates a humid environment to keep the pork from drying out.
- Preheat your smoker to 275°F. (Set a timer for 90 mins to ensure it hits the target temp before the meat goes in).
3.
Stage 1: Building the Bark
- Insert the meat probe into the thickest part of the shoulder.
- Place the pork on the rack and smoke for 4 hours.
- We're looking for a dark, mahogany-colored "bark" to form on the exterior.
4.
Wrap (The Flavor Boost)
- After 4 hours, pull the meat from the smoker.
- Place it on a large sheet of foil. Top with 5 tbsp of butter and an extra sprinkle of rub.
- Pour in the Dr. Pepper to braise the meat from the inside out.
- Wrap tightly in foil and re-insert the probe through the foil into the meat.
5.
Stage 2: The Finish
- Return the wrapped pork to the smoker for an additional 4 hours at 275°F.
- Continue smoking until the internal temperature reaches a buttery 205°F.
6.
Rest & Shred
- Do Not Skip: Place the wrapped pork in an unheated oven to rest for 2–3 hours. This allows the fibers to relax and reabsorb all those juices.
- Once rested, remove the bone (it should slide right out) and hand-shred the meat (use gloves).
- Final Touch: Dust with a bit more rub to taste and serve!
