Time: 7 hours 50 minutes
Complexity: easily
Servings: 4 - 6

Pulled pork (eng. pulled pork) are used for making sandwiches or salads. Prepare the pork according to recipe from the American restaurant chain Oklahoma Joe's, renowned for the best barbecue in the United States. The pork shoulder is rubbed with a perfectly proportioned spice blend and smoked for 7 hours until the meat falls easily off the bone. The meat is then torn into pieces by hand or with a fork. Drizzle the separated meat with barbecue sauce, place it between two halves of a bun, and enjoy a delicious, flavorful smoked pork snack.

Ingredients:

• 1 (1.8 – 3 kg) pork shoulder on the bone
• 1/4 cup salt
• 1/4 cup brown sugar
• 2 tablespoons of simple sugar
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp paprika
• 2 tbsp. chili powder
• 1 tbsp celery salt
• 1 tbsp. ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon dried thyme
• 1 cup of apple juice
• 1.5 tbsp. barbecue sauce
• Additionally: 4 cups hickory or oak chips, soaked in water for 30 minutes
• Special deviceapple juice sprayer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork, barbecue sauce, brown sugar, apple juice, onion powder, garlic powder, chili seasoning, paprika, celery salt, white peppercorns, thyme

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Preparation:

Step 1
• In a bowl, combine the spices and rub them generously over the entire surface of the meat. Cover the shoulder or wrap it in foil and let it sit at room temperature while you light the smoker or charcoal grill. Do not leave the meat at room temperature for longer than 1 hour.
Step 2
• The grill is ready when the coals burn down to white ash. If you're using an outdoor grill instead of a smoker, move all the coals to one side, creating a large area for indirect heat without any coals underneath the meat.
Step 3
• When the heat reaches 205–225°F (93–107°C), sprinkle 1/4 of the wood chips onto the coals, install the grate, place the meat on top, and close the grill lid.
  
  Maintain a grill temperature of 205–220°F (93–107°C) until the meat is finished smoking, adding coals every 2 hours or as needed. When adding new coals, remember to sprinkle them with kindling and spritz the meat with apple juice. During the rest of the cooking time, try not to open the lid.
Step 4
• When the internal temperature of the pork reaches 165–175°F (check with a meat thermometer after 4–5 hours), remove it from the grill and wrap it in foil to contain the juices. Return it to the grill (or smoker). The pork is done when the internal temperature reaches 185–195°F (87–90°C), about 1–2 hours. The meat should fall apart easily.
Step 5
• Remove the pork from the grill and let it rest, wrapped, for 1 hour. Then unwrap and remove the shoulder bone. Tear the pork with your hands along the grain, removing any large pieces of fat. Serve with barbecue sauce.

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