Steps to Make Quick Lee's Hickory Smoked Pulled Pork


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Lee's Hickory Smoked Pulled Pork
Lee's Hickory Smoked Pulled Pork

Before you jump to Lee's Hickory Smoked Pulled Pork recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Make smart decisions when shopping for groceries. When you make good decisions at the grocery store, your meals will get much healthier immediately. Think about it: you aren’t going to want to deal with a chaotic store or a long drive through line at the end of the day. You’re going to go home and cook what you have on hand. Make sure that what you have on hand is healthful. This makes it easy to have a great meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

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We hope you got benefit from reading it, now let’s go back to lee's hickory smoked pulled pork recipe. To make lee's hickory smoked pulled pork you need 5 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Lee's Hickory Smoked Pulled Pork:
  1. Prepare 1 (5-8 lb) bone in pork shoulder (Butt)
  2. Get as needed Your favorite rub
  3. Get as needed Prepared yellow mustard
  4. Prepare as needed Hickory chips
  5. Take as needed Apple juice
Steps to make Lee's Hickory Smoked Pulled Pork:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pork shoulder will be done when you can easily pull out the bone. Refer to picture.
  6. 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.

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