This smoked pulled pork recipe is perfect for backyard BBQs! Learn how to prep, season, and smoke a boneless pork shoulder ...

I'll either use a pork shoulder, pork butt or pork scotch/neck fillet. You want to avoid using pork leg or loin for pulled pork as those cuts are too lean and will dry out.

Smoked Pork Shoulder by Myron Mixon If you're following the keto diet, a pork shoulder is your friend. Make no mistake about it: A whole bone-in pork shoulder is still somewhat of a project to cook.

After 8 hours, check the internal temperature of the pork. It should be around 185 degrees, but the meat should begin to render and fall of the bone. Continue cooking for another hour, or until ...

For the Pork: In a medium bowl, combine the sugars, salt, paprika, onion powder, pepper, garlic powder, and onion. In a pot large enough to hold the pork shoulder and cider, combine the cider and ¼ ...

3. Prepare the smoker for indirect cooking with very low heat (200 to 250F). When the temperature reaches 225F, add the wood chunks to the charcoal.

Follow the steps above, placing the pork on the rack in the roasting pan on the grill grate, and cook until the internal temperature of the pork reaches 200 degrees, adjusting the smoker heat to ...

4 to 6 pound boneless pork shoulder or butt (or 5 to 7 pounds bone-in) 1/2 tablespoon salt 1/2 tablespoon pepper 1 to 3 tablespoons mixed spices or dry herbs (see recipe notes) 1 tablespoon ...

2 kg Byron Bay Pork shoulder, bone in 2 tbsp vegetable oil 2 onions, finely chopped 3 garlic cloves, finely chopped 200 g can chipotle chillies in adobo sauce* 2 tbsp smoked paprika 2 tbsp cumin seeds ...

Pulled pork generally comes from pork shoulder or pork butt. While pork butt has more intramuscular fat, both cuts have "lots of connective tissue and [contain] both light and dark meat ...

If using boneless pork, cut the pork into several large fist-sized pieces. If using bone-in, leave the pork as is, on the bone. Sprinkle the pork with salt, pepper and spices.