Succulent BBQ Pork

Experience the irresistible flavors of our Succulent BBQ Pork, a slow-cooked masterpiece that’s tender, smoky, and bursting with barbecue perfection. This recipe features a perfectly seasoned pork shoulder, marinated in a bold blend of paprika, garlic powder, brown sugar, and cayenne for a balance of sweet and spicy. Smoked low and slow over hickory wood chips, the pork develops a heavenly aroma and a melt-in-your-mouth texture, while an apple cider vinegar spritz keeps it moist throughout the cooking process. Once shredded, every morsel is infused with tangy BBQ sauce, making it a versatile crowd-pleaser. Whether served on toasted buns, alongside classic barbecue sides, or in creative dishes like tacos, this recipe is your ultimate guide to mastering tender, smoky BBQ pork. Perfect for summer cookouts or any time you crave rich, smoky flavors!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 8

Ingredients

• 4 lbs pork shoulder (Boston butt)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 tbsp brown sugar
• 0.5 tsp cayenne pepper
• 0.25 cup apple cider vinegar
• 2 cups hickory wood chips
• 1.5 cups BBQ sauce

Directions

Step 1

Start by preparing the pork shoulder. Pat it dry with paper towels to remove any excess moisture.

Step 2

In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper.

Step 3

Rub the pork shoulder with olive oil, ensuring even coverage on all sides.

Step 4

Generously apply the prepared spice mixture onto the pork, massaging it into the meat for maximum flavor infusion.

Step 5

Cover the meat with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours, preferably overnight to deepen the flavors.

Step 6

Soak hickory wood chips in water for at least 30 minutes before cooking. This helps produce a consistent smoke.

Step 7

Preheat your barbeque grill to 250°F (120°C) for indirect smoking. Make sure there is a section with no direct heat.

Step 8

Place the soaked wood chips in the smoker box of your grill, or directly onto the coals if using a charcoal grill.

Step 9

Place the marinated pork shoulder on the grill over indirect heat. Position it away from direct flames to avoid charring.

Step 10

Close the grill lid and let the pork cook for 4 to 6 hours, or until the internal temperature reaches 195°F (90°C). This ensures the meat is tender and easily pulls apart.

Step 11

Every hour, spritz the pork with a mixture of apple cider vinegar and water to keep it moist.

Step 12

Once cooked, remove the pork from the grill and let it rest for 20 minutes to allow the juices to redistribute.

Step 13

Using two forks, shred the pork into pieces and discard any large pieces of fat.

Step 14

Toss the shredded pork with your favorite BBQ sauce, ensuring every piece is well coated.

Step 15

Serve the succulent BBQ pork on hamburger buns, as a plate with sides, or even in tacos for a delicious meal!

Nutrition Facts

Serving size	(2814.5g)

Amount per serving	% Daily Value*
Calories	4883.3

Total Fat 351.3g	0%
Saturated Fat 117.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1204.2mg	0%
Sodium 3260.0mg	0%
Total Carbohydrate 138.9g	0%
Dietary Fiber 17.1g	0%
Total Sugars 115.2g
Protein 303.0g	0%

Vitamin D 0IU	0%
Calcium 464.0mg	0%
Iron 27.5mg	0%
Potassium 5752.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.1%

Protein: 24.6%

Carbs: 11.3%