Are you ready to take your BBQ game to the next level?
Cooking pulled pork in an electric smoker is a delicious and easy way to impress your friends and family.
With just a few simple steps, you can create tender, juicy, and flavorful pulled pork that will have everyone coming back for seconds.
Whether you’re a seasoned pitmaster or a beginner, this guide will walk you through everything you need to know to cook the perfect pulled pork in your electric smoker.
So grab your apron, fire up your smoker, and let’s get cooking!
How To Cook Pulled Pork In Electric Smoker?
Step 1: Preheat Your Electric Smoker
The first step in cooking pulled pork in an electric smoker is to preheat your smoker to 225°F. This temperature is perfect for slow-cooking the pork and allowing it to become tender and juicy.
Step 2: Prepare Your Pork Shoulder
Trim the excess fat from your pork shoulder, leaving about 1/4 inch of fat on the fat cap. Remove any unwanted glands or cartridge. Submerge your pork shoulder in a brine solution for 8 hours in the refrigerator. Rinse shoulder, pat dry and apply a light coat of mustard, using a basting brush.
In a medium-size bowl, combine salt, pepper, paprika, garlic, onion, cayenne pepper and celery salt and liberally coat pork.
Step 3: Add Wood Chips
Add wood chips of your choice to the smoker’s wood tray/box. Hickory and applewood are great options for adding flavor to your pulled pork.
Step 4: Smoke The Pork
Place the pork shoulder in the smoker, fat side up. Close the door and let it smoke for about 2-3 hours or until the internal temperature reaches 165°F.
Step 5: Wrap The Pork
Remove the pork from the smoker and place it on two sheets of 18 x 30 pieces of aluminum foil. Spritz one last time with apple cider vinegar and apple juice mixture and double wrap. Wrap the pork as tightly as possible so that no bark is lost. Double wrap so that the foil doesn’t tear on the grates.
Step 6: Continue Smoking
Place wrapped pork fat side down back into the smoker until it reaches an internal temperature of 200-250°F, which should take about 7-8 hours or until tender. You should be able to easily remove the bone from the pork with little to no resistance when done.
Step 7: Rest The Pork
Keep pork wrapped and let rest for 30-45 minutes. Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Step 8: Pull The Pork
Unwrap the pork and “pull” it using two forks. Drizzle on drippings from pan for extra flavor.
Choosing The Right Cut Of Pork For Pulled Pork
When it comes to making pulled pork, choosing the right cut of pork is crucial. While it is possible to make shredded pork from a leaner cut like a top loin roast, the marbled content from the pork shoulder is best for making pulled pork. The pork shoulder is the entire front leg and shoulder of a hog and is usually divided into two cuts: the Boston butt (also known as the Boston roast) and the picnic roast.
The Boston butt is the preferred cut for making pulled pork due to its tenderness, texture, and flavor. It comes from the upper part of the front shoulder and not the rear of the pig, as the name implies. A full pork shoulder should weigh between 12 and 16 pounds and will have a bone and joint plus a good helping of fat and collagen. Because of the intense fat marbling, pork shoulder doesn’t dry as quickly as other pieces of meat. The process of smoking causes the collagen to break down into simple sugars, making the meat sweet and tender. In addition, during these long hours of smoking, much of the fat will melt away, keeping the meat moist.
The picnic roast is another option for making pulled pork. It is almost always sold with the bone in and sometimes with the skin on. However, it tends to be less flavorful and leaner than the Boston butt.
No matter which portion of the shoulder you use, it’s essential to buy the best quality meat you can afford. Look for pork that has a good amount of marbling throughout, which will ensure that your pulled pork is juicy and flavorful.
Preparing The Pork For Smoking
Before smoking your pork shoulder, it’s important to prepare it properly. Start by trimming off any excess fat, leaving about 1/4 inch of fat on the fat cap. Remove any unwanted glands or cartridge.
Next, submerge your pork shoulder in a brine solution for 8 hours in the refrigerator. This will help to keep the pork moist during the cooking process. After brining, rinse the shoulder and pat it dry with paper towels.
Apply a light coat of mustard to the pork using a basting brush. This will help the dry rub stick to the meat. In a medium-size bowl, combine salt, pepper, paprika, garlic, onion, cayenne pepper and celery salt and liberally coat pork.
Let the dry rub sit on the pork for about an hour while you get your smoker ready. This will allow the flavors to penetrate the meat.
When your smoker is preheated to 225°F, add wood chips of your choice to the smoker’s wood tray/box. Hickory and applewood are great options for adding flavor to your pulled pork.
Place the pork shoulder in the smoker, fat side up. Close the door and let it smoke for about 2-3 hours or until the internal temperature reaches 165°F.
Once the pork has reached this temperature, remove it from the smoker and place it on two sheets of 18 x 30 pieces of aluminum foil. Spritz one last time with apple cider vinegar and apple juice mixture and double wrap. Wrap the pork as tightly as possible so that no bark is lost. Double wrap so that the foil doesn’t tear on the grates.
Place wrapped pork fat side down back into the smoker until it reaches an internal temperature of 200-250°F, which should take about 7-8 hours or until tender. You should be able to easily remove the bone from the pork with little to no resistance when done.
Keep pork wrapped and let rest for 30-45 minutes. Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Unwrap the pork and “pull” it using two forks. Drizzle on drippings from pan for extra flavor. And there you have it – delicious smoked pulled pork ready to be enjoyed!
Preparing The Electric Smoker For Cooking
Before you start cooking your pulled pork, it’s important to prepare your electric smoker for optimal performance. Here are the steps to take:
Step 1: Assemble Your Electric Smoker
Most electric smokers require some assembly out of the box. Even if your smoker comes mostly pre-assembled, make sure all the screws are tight and the unit is secure.
Step 2: Clean The Interior
Using a damp sponge and mild detergent, wipe down the interior surfaces of your smoker, including all trays and racks. Be careful not to scratch any surfaces. Wash off the soapy residue with water and let the unit air dry.
Step 3: Season The Electric Smoker
To season your electric smoker, simply cover the various interior surfaces of your smoker with a light coat of cooking oil. Then, run the device at approximately 275°F for three hours. During the final hour of seasoning, add some wood chips to the chip tray. These will produce smoke that will prime the device for future use.
Step 4: Monitor The Temperature
Monitor your smoker’s built-in temperature gauge and aim for a target of 225°F. Use a purpose-made smoker thermometer for more accurate results. Different electric smokers will take different amounts of time to warm up, so it’s important to bring them to the right temperature first. On average, it takes roughly 30-45 minutes for an electric smoker to heat up.
Step 5: Add Wood Chips
Add wood chips of your choice to the smoker’s wood tray/box. Hickory and applewood are great options for adding flavor to your pulled pork.
By following these steps, you’ll ensure that your electric smoker is ready to go and will produce delicious pulled pork every time.
Smoking The Pork To Perfection
Smoking the pork to perfection is crucial for achieving tender and juicy pulled pork. The key is to maintain a consistent temperature and to spritz the pork with a mixture of apple juice and apple cider vinegar every hour during the first few hours of smoking.
After the initial smoking period, wrap the pork in aluminum foil or butcher paper to retain moisture and continue smoking until it reaches an internal temperature of 200-205°F. This can take an additional 5-7 hours, depending on the size of the pork shoulder.
It’s important to monitor the internal temperature of the pork using a meat thermometer. When the temperature reaches the desired range, remove it from the smoker and let it rest for at least 30-45 minutes. This allows the juices to redistribute throughout the meat, resulting in tender and flavorful pulled pork.
Once rested, use two forks to pull apart the meat and drizzle with any drippings from the pan for extra flavor. With these steps, you can smoke your pork shoulder to perfection and enjoy delicious pulled pork every time!
Resting And Shredding The Pulled Pork
Resting and shredding the pulled pork is a crucial step in achieving the perfect texture and flavor. Once you have allowed your pork to rest for 30-45 minutes, it’s time to start shredding it. You can use two forks to pull the meat apart, or you can use meat claws for a quicker and easier process.
It’s important to note that the longer you let your pork rest, the more tender it will become. However, you don’t want to let it rest for too long, as the temperature can drop to a dangerous level. Ideally, you should aim for a resting time of 30-45 minutes, but you can let it rest for up to two hours if needed.
During the resting period, the juices will redistribute throughout the meat, making it more flavorful and moist. This is why it’s important not to skip this step, as it can make a significant difference in the final product.
Once you have shredded your pork, you can serve it on buns with your favorite barbecue sauce or use it in other dishes like tacos or nachos. Leftover pulled pork can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.
Serving And Storing The Pulled Pork
Once your pulled pork is cooked, it’s important to know how to serve and store it properly. If you plan on serving it right away, you can simply pull the pork and serve it hot. However, if you have leftovers, it’s important to store them properly to maintain the quality and safety of the meat.
If you plan on serving the pulled pork within a few hours after cooking, it’s best to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed. You can shred the pork during smoking or in the crockpot.
If you plan on storing your pulled pork overnight, it’s best to store your pork whole. This will allow your pork to hold its juices and its freshness longer. Wrap it tightly in tin foil and set it in the fridge. If you have already pulled your pork, the best way to store it is in a vacuum-sealed bag. This ensures that nothing gets into the pork and helps prevent freezer burn from affecting your delicious meal.
When storing pulled pork in the fridge, use sealed plastic bags or storage containers like Tupperware. Be sure to compress as much air out of the storage container as possible so that the meat doesn’t spoil. When it comes to freezing leftover pulled pork, use a vacuum-sealed bag or a sealable plastic freezer bag. It’s a good idea to wrap the meat in aluminum foil, then place it in the sealed bag, again compressing the air out in order to avoid spoilage and loss of flavor.
Pulled pork is best stored overnight in the fridge. In the fridge, pulled pork will last for 3-4 days. It is not recommended to keep pulled pork past 4 days for consumption as it starts to become questionable as to whether or not you should eat it and could pose some health risks if consumed. If you require storage for longer than 3 days, invest in a vacuum sealer and food-grade vacuum bags to store in the freezer where it could last for several months.
Finally, when reheating your leftover pulled pork, simply defrost it in an airtight bag in cool water in the sink or overnight in the fridge and reheat over low heat on the stove. By following these tips for serving and storing your pulled pork properly, you can enjoy this delicious dish for days to come!