Recipe Details
Ingredients
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1(8 pound)pork shoulder roast
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1quartapple cider, or as needed
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5tablespoonswhite sugar
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5tablespoonslight brown sugar
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2tablespoonskosher salt
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2tablespoonspaprika
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1tablespoononion powder
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1tablespoonfreshly ground black pepper
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1tablespoongarlic powder
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3 cups hickory chips, or more as needed, soaked in water
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1onion, chopped
Cooking Directions
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Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix 1/4 cup of sugar rub into cider; reserve remaining rub. Cover the pot and refrigerate for 12 hours.
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Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker.
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Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub.
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Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.
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Smoke pork until very tender or until it reaches an internal temperature of 200 degrees F (95 degrees C), about 8 hours. Monitor hickory chips and liquid, adding more as needed.
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Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe20 | |
Calories442 | |
% Daily Value * | |
Total Fat 32g |
41% |
Saturated Fat 11g |
56% |
Cholesterol 104mg |
35% |
Sodium 2691mg |
117% |
Total Carbohydrate 15g |
6% |
Dietary Fiber 1g |
2% |
Total Sugars 13g |
|
Protein 24g |
47% |
Vitamin C 1mg |
1% |
Calcium 34mg |
3% |
Iron 3mg |
17% |
Potassium 434mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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