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Smoked pulled pork recipe

Larger pork butts may not fit. Season the pork like you would for the grill, then add about a cup of liquid. You can use water, or something else like beer, apple cider vinegar, chicken broth, or a mixture. Cover the slow cooker, set to low, and leave for 6 to 12 hours, depending on the size of your cut of meat.

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Instructions. Preheat your smoker to 225°F. Pat your pork shoulder dry with a paper towel. Slather the pork shoulder in mustard, then shake on the BBQ rub. Place the pork shoulder fat side up on the smoker and allow it to smoke until it reaches an internal temperature of 185°F.

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Smoke the pork. Place your seasoned pork shoulder on the grates of your smoker, close the lid, and smoke at 275 degrees F until the pork reaches an internal temperature of 165 degrees F. This process typically takes about 4.5-5 hours for an 8-pound shoulder. Wrap your pork shoulder.

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Make the dry rub by combining the salt, black pepper and paprika. Stir well. Rub olive oil over the entire roast then sprinkle the roast with the dry rub. Apply liberally and make sure to cover the sides as well. Setup the smoker for indirect heat at 250° F. Add 4 - 5 chunks of apple or cherry wood to the coals.

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So how long does pulled pork last in the fridge? You've got up to four days to eat or freeze it per the USDA. If you've got a raw pork butt or shoulder in the fridge, you've got up to five days to cook it or freeze it. Remember, all of these numbers are food safety guidelines and are based on proper storage.

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Raw pork should be used or frozen within 3-5 days. Once frozen, it will stay safe indefinitely but is best used within four to twelve months. Use a vacuum sealer or wrap meat with plastic wrap before storing in heavy freezer bags to help preserve optimal quality.

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How long is raw pork good for. Raw pork can be kept in the fridge at 40°F for up to 4 days. Place it in a sealed container or wrap it tightly with plastic wrap to prevent any air from getting in. If you want to keep the raw pork for longer, it's best to store it in the freezer (0°F or lower) for up to 6 months.

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Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker.

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Sprinkle the pork butt generously with the rub, massaging it into the meat. Let it sit for about 30 to 60 minutes to take some of the chill off before sticking the rubbed meat on the smoker. Smoke: Prepare your smoker by getting the smoke going and heating the smoker to 225°F to 250°F.

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Add the pork and juices to a large saucepan, set it over a medium-low burner, and let it heat for 15 minutes. Stir the meat with a set of sturdy tongs to ensure even heating, and add more liquid if necessary to prevent sticking. Finally, you can reheat pulled pork in the microwave if you're pressed for time.

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When pulled pork is cooked and shredded, it will lose half its weight. For example, a raw 8-pound pork shoulder will yield 4 pounds of shredded pulled pork, serving approximately 12 people. Don't be afraid of going over as pulled pork is one of the best meats for making leftovers. It can be easily stored and reheated in the following days.

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Cook the pork butt until it reaches an internal temperature between 195°F to 205°F. The total cook time will vary depending on the size of the roast and the cooking temperature. It takes around 8 to 10 hours to cook a pork butt for pulled pork. Allow 1.5 hours per pound when cooking at 220°F, or 1 hour per pound at 250° F.

Texas Style Smoked Pulled Pork Recipe Cart

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Place the pork shoulder back on the smoker, bone side up, and cook until it reaches an internal temperature of 200° to 205°, about 2-4 hours. Remove the pork shoulder from the smoker and rest in the foil for 30-60 minutes before removing the bone, and large chunks of fat, and pull it using forks, cloves, or tongs.

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Spritz your meat. Let your pulled pork ride for the first 90 minutes without looking. Then, every 45-60 minutes, spritz with liquid. You can use water, a 50/50 water/apple cider vinegar mix, apple juice, or a combination of any in between.

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Ideally, pulled pork should be refrigerated within 2 hours after being cooked. Chilling the meat beyond this time period won't really affect the flavor, but it can expose the meat to other elements. Your pulled pork can be safely stored in the fridge for 4 days. After that, the pulled pork is already a health hazard.