MAPLE CHILI PULLED PORK SHOULDER
5-8 lb Bone-in Pork Shoulder
Maple Chili Rub
Fresh Ground Black Pepper
Roasted Garlic Powder
- Turn smoker on and set to 225°F,with lid closed let preheat for 20 minutes. Using apple pellets for this dish will impart a slightly sweeter smoke that goes great with the rub.
- In a bowl combine rub ingredients.
- Trim excess fat from pork shoulder, score fat with a sharp knife (only slice about 1/8" into pork), then cover with rub. Reserve some rub to be sprinkled on the meat after it has been shredded.
- Place the pork onto the smoker.
- Continue to smoke pork until internal temperature reaches 203 °F, about 10 hours. You can wrap pork in butcher paper once it reaches 160 °Fif you want to speed up cooking time (your final bark won't be as good though).
- Once Pork reaches 203 °F, remove from smoker then wrap tightly in aluminum foil. Place wrapped Pork into a cooler for 1 hour.
- After 1 hour remove pork from the foil, pull out the bones, using 2 forks shred the pork to your desired consistency.
- Sprinkle left over rub onto the pork and toss to coat.
Homemade recipe by Christopher Froman