Cook and stir until the sugar has melted and the sauce has thickened. Submerge your pork shoulder in a brine solution for 8 hours in the refrigerator. Here is a video from Taste of Home that shows how to trim and tie a roast. In an appropriately sized saucepan, combine all ingredients and bring to a low simmer. * Replenish the wood chips and liquid approximately every 60 minutes. Roll the roast tightly and tie it with the twine to hold its shape and cook evenly. Who doesn’t love a good pulled pork sandwich? If you don’t see any smoke from the vent, it is time to replenish. Rub the entire roast with the mustard. Check the internal temperature every hour, and when the internal temp hits 200+, pull it from the smoker. Drain any liquid that might have accumulated in the bottom of the pan. Roll the roast tightly and tie it with the twine to hold its shape and cook evenly. Smoke for 8 hours. Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the internal temp should hit 160. You can serve the pulled pork on soft buns with barbeque sauce and your favorite crunchy slaw. Wrap the pork as tightly as possible so that no bark is lost. 10. Keep pork wrapped and let rest for 30-45 minutes. Pull the pork using 2 forks to shred the meat into strands, as shown in this video by eHow. Place the roast in the pan, fat side up, and cover tightly with plastic wrap. A pork butt is the perfect choice for this recipe. Combine the dry rub ingredients in a bowl. * Replenish the wood chips and liquid approximately every 60 minutes. This recipe will yield enough meat for at least 16 sandwiches. You will receive a link to reset your password. Enjoy on soft buns with barbeque sauce (recipe follows). Get recipes, cooking tips and tricks and promotional offers delivered to your inbox each week. Disposable foil roasting pan large enough to hold the meat, Soft rolls and barbeque sauce for assembling. Porterhouse Pork Chops with Sweet Honey Glaze. 6. 8. Yes, this is an all day experience that you actually start the day before. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall. For this recipe we will use a boneless butt roast. It is worth the time spent babysitting the smoker. Remove the plastic wrap from the roasting pan. In either case, you want to bring a roast for pulling to an internal temperature of 190 degrees F so that it shreds easily. 2. Pull the pork using 2 forks to shred the meat into strands, as shown in this video by. Spritz pork with mixture after 2 hours of smoking. Preheat the smoker to 225 degrees F. Remove the plastic wrap from the roasting pan. In an appropriately sized saucepan, combine all ingredients and bring to a low simmer. When the internal temp hits 160 wrap the pork shoulder with butcher paper, and continue smoking. Continue to spritz every hour until the pork reaches an internal temperature of 165°F. Add the wood chips to the smoker drawer. Place the roast, in the pan, on the middle rack of the smoker. 1. Smoke for 8 hours. You can also store this in the refrigerator and reheat as needed. 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. There are no products matching your search. It should read 190 degrees F or even a little higher. If your roast has a fat cap, trim most of the fat off, leaving a 1/4 inch layer for extra flavor. … Would apple cider vinegar work instead of apple juice, Your email address will not be published. What liquid is that referring too? Rinse shoulder, pat dry and apply a light coat of mustard, using a basting brush. Required fields are marked *. If your smoker has a meat thermometer attached, insert it into the roast at one end. Fill the water pan half way with equal parts water and apple juice. 5. Combine apple cider vinegar and apple juice in spray bottle. Cook time is approximately 8 to 10 hours. Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The advantage of a bone-in roast is a bit more flavor. Drain any liquid that might have accumulated in the bottom of the pan. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. In a medium-size bowl, combine salt, pepper, paprika, garlic, onion, cayenne pepper and celery salt and liberally coat pork. 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. Completely coat the roast with the dry rub, pressing it into the mustard to hold it in place. https://www.the-greatest-barbecue-recipes.com/pulled-pork-recipe.html Smoked pulled pork is a barbecue staple and great for any occasion. At 8 hours, check the internal temperature of the meat with a thermometer. It should read 190 degrees F or even a little higher. In Step 6 above, you are to fill the water pan half way with water and apple juice. JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser. A picnic roast can also work. 4. Save my name and email in this browser for the next time I comment. 2. Add apple or cherry wood chips to the smoker box. *If using a charcoal smoker, rotate the pan or the meat every hour for even cooking. Having a Char-Broil account allows you to track orders, register your products, provide reviews, and receive updates on products. Remove from heat and serve immediately with your pulled pork. An hour before you fire up the smoker, remove the roast from the refrigerator so that it can come to almost room temperature. 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. 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2020 making pulled pork in a masterbuilt smoker