Smoked / Oven-Finished Pulled Pork
Are you making pulled pork and want to save time, and propane I recommend smoking the pork first, then letting the oven finish cooking overnight at low temp. It's the best of all worlds... The pork is smoky and tender, you don't waste a lot of propane, and the "pull" temperature is perfect.
I have made this pulled pork recipe dozens of times, and it never fails to delight the taste buds!
Pro-tip for foolproof pulled pork:
Start in the smoker, then transfer to the oven!
I have found that starting the cook in the smoker and then transferring to the oven is the perfect way to cook pulled pork.
Start by selecting a fresh pork shoulder and coating it with a layer of tangy Dijon mustard, followed by a generous helping of Rib Rack Original dry rub. This mixture helps to add flavor and moisture to the meat as it cooks. Refrigerate the pork shoulder overnight to allow the flavors to penetrate the pork fully.
The next day, soak some Pecan and Hickory wood chips in water for at least an hour. When added to the smoker, these wood chips will give the pork shoulder a delicious smoky flavor.
Place the pork shoulder in the smoker, set it to a temperature of 235 degrees Fahrenheit, and let it smoke for 3-4 hours. The low and slow cooking method helps to tenderize the meat and give it a smoky flavor.
After 3-4 hours, remove the pork shoulder from the smoker and set it in a tray lined with aluminum foil. Then pour a can of Mug Root beer into the bottom of the tray and then cover the tray tightly with aluminum foil to allow the steam from the soda to cook further and moisten the meat.
Place the tray in the oven and bake the pork shoulder at 215 degrees Fahrenheit for an additional 7-8 hours. The oven-finishing step helps to ensure that the pork shoulder is fully cooked and tender for "pulling."
When the pork shoulder reaches an internal temperature of 205-215 degrees F, it is done and ready to be pulled apart with a fork. Allow the meat to cool slightly before serving it hot with your choice of sides.
Smoked and Oven-Finished Pulled Pork Recipe
Servings: 8-10 per pork shoulder
1 fresh pork shoulder
Dijon mustard (for binder)
Your choice of dry BBQ rub
Pecan and Hickory wood chips (for smoking)
1 can of Root beer, Cheerwine or any other soda
Cover the pork shoulder with a layer of Dijon mustard and a generous amount of Rib Rack Original dry rub. Refrigerate overnight.
Soak the Pecan and Hickory wood chips in water for at least 1 hour.
Place the pork shoulder in the smoker, set to 235 degrees Fahrenheit, and smoke for 3-4 hours.
TRANSFER TO OVEN
Remove the pork shoulder from the smoker and set it in a tray lined with aluminum foil. Pour a can of soda into the bottom of the tray. Cover the tray tightly with aluminum foil to allow the soda to steam the meat.
Place the tray in the oven and bake at 215 degrees Fahrenheit for 7-8 hours.
The pork shoulder is done when it reaches an internal temperature of 205-215 degrees Fahrenheit.
SERVE & EAT!
Remove from the oven and allow to cool slightly before pulling the meat apart with a fork.
Cooking overnight on low heat should not present a problem – after all – ovens can be on all day during the holidays baking everything from pies to lasagna! However, the International Association of Fire Chiefs recommends a carbon monoxide detector on every floor of your home, including the basement. Each detector should be replaced every five to six years.