Smoky applewood pork shoulder
This perfectly smoked pork shoulder gives new meaning to sugar, spice and everything nice.
- 1 Open Prairie® Natural* Pork shoulder (8 lb)
- 2 c apple cider for soaking wood chips
- ½ c brown sugar
- 2 Tbsp smoky paprika
- 2 Tbsp garlic powder
- 1 Tbsp sea salt
- 1 Tbsp cracked pepper
- 1 Tbsp chipotle seasoning
- Mix rub ingredients and rub onto pork roast. Wrap in plastic wrap and refrigerate overnight if possible.
- When ready to smoke, heat smoker to 250°F. Add applewood chips that have been soaked in the apple cider. Smoke roast for 1 hour per pound or until internal temperature reaches 180°F-190°F. Let roast rest for a few minutes before pulling. For a moist, tender roast, wrap roast in foil before cooking. For a tender roast with a hard crust, cook without foil.
- Serve pulled pork on slider buns with apple slaw.
Pair with a pinot noir wine that has a crisp acidity and medium tannin levels. Or, try a Belgian style pale ale that is fruity and malty, with a hint of smokiness.