Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lee's hickory smoked pulled pork. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
I was finally back in Texas, where I would have the opportunity to sample some of Lee's excellent cooking. After a short stop at the Motor speedway, we headed down to this cherished little spot loved by many. Turns out, Lee is a traditional smoker.
Lee's Hickory Smoked Pulled Pork is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Lee's Hickory Smoked Pulled Pork is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook lee's hickory smoked pulled pork using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lee's Hickory Smoked Pulled Pork:
- Prepare (5-8 lb) bone in pork shoulder (Butt)
- Make ready Your favorite rub
- Get Prepared yellow mustard
- Take Hickory chips
- Make ready Apple juice
The long slow braise after the smoking process makes all the difference! Feeds a crowd and is very delicious! How To Smoke Pulled Pork BBQ. Smoking a pork butt to make delicious pulled pork is a Southern delicacy, one enjoyed for centuries.
Steps to make Lee's Hickory Smoked Pulled Pork:
- Liberally coat your pork shoulder with your rub and then apply a liberal coat of yellow mustard. Put in refrigerator uncovered for at least 12 hours.
- Prepare smoker or grill. Soak hickory chips in hot water for at least 30 minutes. I like my smoker to be between 225-250 degrees.
- Smoke pork shoulder for 2-3 hours with a nice constant smoke. I usually will flip over once. I'm not trying to cook at this point, just smoke.
- When done smoking put pork shoulder in a large roasting pan. Add enough apple cider to come up around 1/2" along the side of your pan. This will become your sauce. Cover with a lid and cook at 225 degrees. This will take some time. For a 7-8 pound shoulder you can figure around 7 hours. I promise you it is worth your time.
- Pork shoulder will be done when you can easily pull out the bone. Refer to picture.
- When cool enough to handle, shred with two forks, your hands or a knife. Season the meat with your rub as you go. Use the sauce left in your pan to moisten the meat. Feeds a crowd. Freezes well. Have fun. Enjoy. Message me with any questions you might have.
Not many American foods can claim that distinction. It's the ultimate in down-home cooking - ultra-tender, juicy shreds of pork, dripping with fat, slathered in barbecue sauce, piled high on a bun. During this time the juices will redistribute throughout the meat and it will end up more juicy. Guests can expect a core menu of his hickory smoked dry-rubbed barbeque, including rib tips, ribs, pulled pork and brisket along with selections like applewood smoked jerk chicken, fried chicken. Our Hickory Smoked Fresh Off The Pit Traditional Wings Can Be Hand Tossed In Your Choice Of Original Dry Rub, Mild, Hot, Sweet BBQ, Buffalo,And The Popular Mango Jalapeño!
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