Smoked Pulled Pork

Smoker fiends will love this recipe. It is the most flavorful meat for a genuine Pulled Pork Sandwich.
Yield 8 servings

1 pork shoulder, 5 pounds
1 tablespoon garlic powder
3 tablespoons salt
1 tablespoon black pepper
2 tablespoons chile powder (optional)
5 large hickory chunks 2 to 4 inch-sized for smoker (use chunks, not chips)
1 bottle dark beer, 12 ounces (optional)
1 cup of a sweet-tangy barbecue sauce, plus more for passing at table

1 Season pork with garlic powder, salt, black pepper and chile powder.
2 Put hickory chunks in electric smoker spaced out in a circle.
3 Pour beer into water bath for smoker, then add water to fill.
4 Put pork in smoker on lower rack.
5 Smoke for 12 hours. Resist the urge to add more wood chunks.
6 Remove pork shoulder and rest for 1 hour.
7 Use 2 forks to pull warm pork apart. Toss pork with 1 cup barbecue sauce.

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