MAPLE CHILI PULLED PORK SHOULDER

by Xavier Labelle

INGREDIENTS

5-8 lb Bone-in Pork Shoulder

Maple Chili Rub

Maple Sugar

Kosher Salt

Fresh Ground Black Pepper

Roasted Garlic Powder

Onion Powder

Cumin

Chipotle Powder

Chili Powder

Cinnamon Powder

 

STEPS

  1. Turn smoker on and set to 225°F,with lid closed let preheat for 20 minutes. Using apple pellets for this dish will impart a slightly sweeter smoke that goes great with the rub.
  2. In a bowl combine rub ingredients.
  3. Trim excess fat from pork shoulder, score fat with a sharp knife (only slice about 1/8" into pork), then cover with rub. Reserve some rub to be sprinkled on the meat after it has been shredded.
  4. Place the pork onto the smoker.
  5. Continue to smoke pork until internal temperature reaches 203 °F, about 10 hours. You can wrap pork in butcher paper once it reaches 160 °Fif you want to speed up cooking time (your final bark won't be as good though).
  6. Once Pork reaches 203 °F, remove from smoker then wrap tightly in aluminum foil. Place wrapped Pork into a cooler for 1 hour.
  7. After 1 hour remove pork from the foil, pull out the bones, using 2 forks shred the pork to your desired consistency.
  8. Sprinkle left over rub onto the pork and toss to coat.
  9. Enjoy!

 

Homemade recipe by Christopher Froman

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