Recipe: Perfect Lee's Hickory Smoked Pulled Pork

Lee's Hickory Smoked Pulled Pork. Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Foraging On Open Pasture, Heritage Breed Pork Is Incredibly Flavorful. We Give You Pork The Way It's Meant To Taste.

Lee's Hickory Smoked Pulled Pork Feeds a crowd and is very delicious! The ribs are falling off the bone (maybe a little too much) and the brisket is tender, the hot links are incredible which are Smokey Denmark my personal favorit, the smoked bolona is good, the chicken is great, the pork is excellent, and the sausage is just average. Also, the vegitables are pretty average too. You can cook Lee's Hickory Smoked Pulled Pork using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lee's Hickory Smoked Pulled Pork

  1. Prepare 1 of (5-8 lb) bone in pork shoulder (Butt).
  2. It's as needed of Your favorite rub.
  3. Prepare as needed of Prepared yellow mustard.
  4. You need as needed of Hickory chips.
  5. It's as needed of Apple juice.

This is more of a method than a recipe. The long slow braise after the smoking process makes all the difference! Feeds a crowd and is very delicious! jason williams. Pulled Pork, Two Sides, Buns, and Carrot Cake Cupcakes (with Pecans) for four people.

Lee's Hickory Smoked Pulled Pork instructions

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. Pork shoulder will be done when you can easily pull out the bone. Refer to picture..
  6. 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..

The Australian woman used six ingredients to create a. The main ingredients in pulled pork are pork butt, smoke, and time. Everything else is details, but the details matter. There are three components that you need to get onto your pork - salt, sugar, and spices. The salt brings out the flavor of the meat and the flavor of everything else you put on it.

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