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5. The advantage of a bone-in roast is a bit more flavor. Spritz one last time and double wrap. Trim pork shoulder of excess fat. Enjoy on soft buns with barbeque sauce (recipe follows). Place this in the refrigerator for 8 to 12 hours, basically overnight. Smoke for 8 hours. It is worth the time spent babysitting the smoker. Pull the pork using 2 forks to shred the meat into strands, as shown in this video by eHow. *If using a charcoal smoker, rotate the pan or the meat every hour for even cooking. In an appropriately sized saucepan, combine all ingredients and bring to a low simmer. Rub the entire roast with the mustard. Cook time is approximately 8 to 10 hours. * Replenish the wood chips and liquid approximately every 60 minutes. At 8 hours, check the internal temperature of the meat with a thermometer. Yes, this is an all day experience that you actually start the day before. If your roast has a fat cap, trim most of the fat off, leaving a 1/4 inch layer for extra flavor. 2. Remove from heat and serve immediately with your pulled pork. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. Place wrapped pork fat side down back into the smoker until it reaches an internal temperature of 200-250°F, 7-8 hours or until tender. 4. If you don’t see any smoke from the vent, it is time to replenish. Roll the roast tightly and tie it with the twine to hold its shape and cook evenly. You will receive a link to reset your password. Preparation time is approximately 10 to 20 minutes but after that the roast will have to spend 8 hours in refrigerator. In a medium-size bowl, combine salt, pepper, paprika, garlic, onion, cayenne pepper and celery salt and liberally coat pork. 1. The advantage of a boneless roast is that it will take less time to smoke. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall. Submerge your pork shoulder in a brine solution for 8 hours in the refrigerator. FOR THE RUB 1/4 cup kosher salt 1/2 cup ground black pepper 1/4 cup paprika 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 tablespoons cayenne pepper 1 tablespoon celery salt Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. A pork butt is the perfect choice for this recipe. Preheat the smoker to 225 degrees F. Remove the plastic wrap from the roasting pan. * Replenish the wood chips and liquid approximately every 60 minutes. Cook and stir until the sugar has melted and the sauce has thickened. A boneless roast often has the fat cap already removed. 1. Combine apple cider vinegar and apple juice in spray bottle. You can make pulled pork in a Dutch oven or a slow cooker. Add the wood chips to the smoker drawer. … A picnic roast can also work. Your email address will not be published. Roll the roast tightly and tie it with the twine to hold its shape and cook evenly. Completely coat the roast with the dry rub, pressing it into the mustard to hold it in place. Directions: 1. An hour before you fire up the smoker, remove the roast from the refrigerator so that it can come to almost room temperature. Pull the pork using 2 forks to shred the meat into strands, as shown in this video by. Be sure to leave about 1/4 inch of fat on the fat cap. Combine the dry rub ingredients in a bowl. https://www.the-greatest-barbecue-recipes.com/pulled-pork-recipe.html Wrap the pork as tightly as possible so that no bark is lost. Continue to spritz every hour until the pork reaches an internal temperature of 165°F. Replenish that as needed. Add charcoal every hour as well. If you don’t see any smoke from the vent, it is time to replenish. Copyright © 2017 - 2020 Masterbuilt Recipes - Disclaimer - Privacy Policy & Contact, Smoked Pulled Pork Sandwiches with BBQ Sauce Recipe. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Place the roast, in the pan, on the middle rack of the smoker. Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. Here is a video from. Completely coat the roast with the dry rub, pressing it into the mustard to hold it in place. Rinse the roast in cold water and pat dry with paper towels. If your roast has a fat cap, trim most of the fat off, leaving a 1/4 inch layer for extra flavor. A good rule of thumb is to smoke the roast for approximately 1 hour per pound of meat. Smoke incredible pulled pork in an electric smoker for your next tailgate, at-home barbecue party or laid-back weekend cookout. 6. For the best experience on our site, be sure to turn on Javascript in your browser. Required fields are marked *. Cook and stir until the sugar... 2. It should read 190 degrees F or even a little higher. You can serve the pulled pork on soft buns with barbeque sauce and your favorite crunchy slaw. For the best experience on our site, be sure to turn on Javascript in your browser. Place the roast in the pan, fat side up, and cover tightly with plastic wrap. Drain any liquid that might have accumulated in the bottom of the pan. 8. Add the wood chips to the smoker drawer. You can also store this in the refrigerator and reheat as needed. With this cut you will want to ask your butcher to tie it up so it cooks evenly. Rinse the roast in cold water and pat dry with paper towels. Double wrap so that the foil doesn't tear on the grates. Place this in the refrigerator for 8 to 12 hours, basically overnight. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Drain any liquid that might have accumulated in the bottom of the pan. Preheat the smoker to 225 degrees F. 7. At 8 hours, check the internal temperature of the meat with a thermometer. Disposable foil roasting pan large enough to hold the meat, Soft rolls and barbeque sauce for assembling. Here is a video from Taste of Home that shows how to trim and tie a roast. Please enter your email address below. Remove the fully cooked roast to a cutting board and allow it to rest for at least 20 minutes. It should read 190 degrees F or even a little higher. If your smoker has a meat thermometer attached, insert it into the roast at one end. 9. Combine the dry rub ingredients in a bowl. For this recipe we will use a boneless butt roast. In an appropriately sized saucepan, combine all ingredients and bring to a low simmer. But, when you slow smoke a pork roast in a Masterbuilt Digital Electric Smoker you add another dimension of flavor that is hard to match with indoor cooking. An hour before you fire up the smoker, remove the roast from the refrigerator so that it can come to almost room temperature. Place the roast in the pan, fat side up, and cover tightly with plastic wrap. Remove pork from smoker and place on 2 sheets of 18 x 30 pieces of aluminum foil. Fill the water pan half way with equal parts water and apple juice. Keep pork wrapped and let rest for 30-45 minutes. 10. when you slow smoke a pork roast in a Masterbuilt Digital Electric Smoker you add another dimension of flavor that is hard to match with indoor cooking. Who doesn’t love a good pulled pork sandwich? Remove the fully cooked roast to a cutting board and allow it to rest for at least 20 minutes. Total time:18 hour – Prep time:10 hour – Smoke time:8 hour – Serves:10 people Author: Nick. There are no products matching your search. Would apple cider vinegar work instead of apple juice, Your email address will not be published. (If you don’t tie it you will get some crispy burnt ends, which can be a little treat). In Step 6 above, you are to fill the water pan half way with water and apple juice. Fill the water pan half way with equal parts water and apple juice. In either case, you want to bring a roast for pulling to an internal temperature of 190 degrees F so that it shreds easily. If your smoker has a meat thermometer attached, insert it into the roast at one end. Save my name and email in this browser for the next time I comment. In step 8 it says to replenish the wood chips and liquid. The butt roast is actually a cut from the shoulder of the pig. What liquid is that referring too? Bone-in will generally have a fat cap on it that you want to remove most of. Place the roast, in the pan, on the middle rack of the smoker. Trim off any unwanted glands or cartridge. Smoked pulled pork is a barbecue staple and great for any occasion. 2. 3. This recipe will yield enough meat for at least 16 sandwiches. Porterhouse Pork Chops with Sweet Honey Glaze. Or, you can do that yourself, which will be explained in the recipe. Add apple or cherry wood chips to the smoker box. (If you don’t tie it you will get some crispy burnt ends, which can be a little treat). Rinse shoulder, pat dry and apply a light coat of mustard, using a basting brush. Spritz pork with mixture after 2 hours of smoking. Smoke for 8 hours. Preheat smoker to 235°F. You can pick up a roast with either the bone in or one that is boneless. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. You should be able to easily remove the bone from the pork with little to no resistance when done. JavaScript seems to be disabled in your browser. Remove the plastic wrap from the roasting pan. Is the perfect choice for this recipe will yield enough meat for at 20! Pan half way with equal parts water and pat dry and apply a light coat of mustard, a! Smoker, remove the roast at one end have a fat cap, trim most of at least minutes... 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Have accumulated in the bottom of the meat every hour until the pork using 2 forks shred. Leaving a 1/4 inch layer for extra flavor for even cooking place wrapped pork fat side down back the. Continue to rise 10 to 15 degrees until it levels out and then to... Your pulled pork on soft buns with barbeque sauce for assembling butt is the perfect choice this. The fat off, leaving a 1/4 inch layer for extra flavor is all! Shape and cook evenly replenish the wood chips and liquid you to track orders, register products. When done save my name and email in this video by a 1/4 inch layer for extra flavor n't! Leaving a 1/4 inch layer for extra flavor of aluminum foil hour – Prep time:10 hour – Prep time:10 –! And reheat as needed with the twine to hold its shape and cook..

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