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Before you jump to Smoked Pulled Pork Shoulder recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is nowadays much more popular than in the past and rightfully so. There are numerous diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a healthier way of living but but then, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. Most people typically believe that healthy diets demand a great deal of work and will significantly alter how they live and eat. It is possible, though, to make some minor changes that can start to make a difference to our everyday eating habits.

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Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to smoked pulled pork shoulder recipe. You can cook smoked pulled pork shoulder using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Smoked Pulled Pork Shoulder:

1. Get 8-10 pound Pork shoulder with good fat rind
2. Take 2-4 quarts apple cider
3. Take 4 tbsp brown sugar
4. You need 4 tbsp white sugar
5. Take 2 tbsp kosher salt
6. You need 2 tbsp cracked black pepper
7. You need 4 tbsp paprika
8. Provide 2 tbsp garlic powder
9. Take 4 tbsp crushed red pepper
10. Provide Hickory smoking chips
11. Prepare 1 whole onion

Instructions to make Smoked Pulled Pork Shoulder:

1. Cover pork shoulder with apple cider
2. Combine black pepper, salt, brown sugar, white sugar, garlic powder, red pepper and any other spices in a large bowl.
3. Add 1/4 cup of mixture to the cider covered shoulder. Reserve the rest.
4. Cover cider, shoulder, and 1/4 cup of mixture in refrigerator for 12 hours
5. Remove fron refrigerator. Add used apple cider in water bowl for smoker
6. Preheat smoker to 250F
7. While preheating, soak woodchips
8. Rub remaining mixture onto pork shoulder
9. Add shoulder to smoker. Add fresh woodchips at start, again at 30 minutes, and again at 60 minutes.
10. Smoke for up to 12 hours or when internal temperature reaches 190-195 degrees farenheit.
11. Pull out of smoker, let rest for 10 minutes. Pull apart.

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