How To Make Slow-Smoked Pulled Pork
6 to 9 lb bone-in pork shoulder
2 cups apple cider
Dry rub of your preference
4 sheets of aluminum foil
Set the temperature of your Bradley Smoker to 250°F (121°C) and preheat it for 15 minutes.
After trimming the excess fat of the pork butt, season it with your favorite dry rub on all sides and let it sit for about 20 minutes. (one quick recommendation for a simple and delicious rub is mixing in a shaker 1 tbsp each salt, black pepper, paprika and garlic powder, always work for me)
Place it inside the smoker, fat side up, and cook it for about 3-5 hours. You can use the apple bisquettes for this recipe.
When it reaches the internal temperature of 160°F (71°C), remove it from the smoker.
Take a large baking sheet and wrap the pork butt above 4 sheets of aluminum foil and pour the apple cider on top of the pork butt. Then, cover it with foil.
Place it back on the smoker for another 3-4 hours or until it reaches the internal temperature of 204°F (95°C).
Remove it from the smoker and let it rest for about 45 minutes.
Remove the pork butt from the foil and separate the excess liquid that was left in it. Place the pork butt in a large dish and shred it, removing the bone and any excess fat. Add the excess liquid back to the meat.
Serve it as you wish, alone or on sandwiches. You can add your favorite bbq sauce to taste.