Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, lee's hickory smoked pulled pork. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
One of my absolute favorite things to do in the summer is to get up early and get the smoker going for an all-day smoke-a-thon. Ok, so maybe the getting up early part isn't my favorite…but the results are worth it! This post may contain affiliate links which won't change your price but will share some commission.
Lee's Hickory Smoked Pulled Pork is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Lee's Hickory Smoked Pulled Pork is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have lee's hickory smoked pulled pork using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lee's Hickory Smoked Pulled Pork:
- Make ready 1 (5-8 lb) bone in pork shoulder (Butt)
- Prepare as needed Your favorite rub
- Take as needed Prepared yellow mustard
- Get as needed Hickory chips
- Prepare as needed Apple juice
Welcome to my smoking meats recipes site. Visit my recipe list for the complete. This simple, smoked Pork Shoulder/Butt creates the most tender, flavorful pulled pork. Cooked low and slow, this pork is melt in your mouth good!
Steps to make Lee's Hickory Smoked Pulled Pork:
- 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.
- 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.
- 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.
- 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.
- Pork shoulder will be done when you can easily pull out the bone. Refer to picture.
- 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.
One of the basics when it comes to BBQ is a good pulled pork. This simply seasoned pork is smoked over a blend of hickory wood. Place a drip pan under the grate where the pork will be. Barbecue Pulled Pork, lean, tender pork shoulder rubbed with Matthew's signature spice blend, then barbecued in a traditional Southern rotisserie pit and I see that this is called "Hickory Smoked" but there is no smoked flavor whatsoever. I actually found a burnt end in the pack, which normally I love.
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