University Station RV Resort
3076 Alabama State Hwy 14
Auburn, AL 36832
334-821-8968 Phone
334-319-1492 After Hours/Cell
334-821-8978 Fax
Location Map | Email Us
"Those who hope in the Lord will renew their strength. They will soar on wings like eagles."
Isaiah 40:31
Ingredients:
One 5-7 lb pork shoulder or pork butt (bone-in or boneless)
Your favorite BBQ rub
(I like “Hog Rub” of Oklahoma Joe’s BBQ – Kansas City)
Spray bottle filled with apple cider (or apple juice)
Apple wood chips enough to smoke with for 8-10 hrs (any fruit wood works but stay with fruit woods)
Rub the pork shoulder with your favorite BBQ rub the day before to let the rub set in. Wrap in plastic wrap and leave in refrigerator overnight. Start your smoker early in the day to allow at least 8 hours (10-12 hrs is preferred) of smoking. Remove the pork from refrigerator and remove the plastic wrap and let sit for 30-60 minutes to bring back to room temperature somewhat (a cold pork shoulder takes longer).
Soak about 3-4 cups of wood chips in water for at least 30 minutes. Place a drip pan filled halfway with apple cider beneath where the pork shoulder will rest. Start your smoker early in the day to allow at least 8 hours (10-12 hrs is preferred) of smoking. Once the coals are done add half the soaked wood chips to the coals or smoker box. Keep the smoker temperature between 200-225 degrees for the duration of smoking. Every hour add fresh coals (and soaked wood chips) to the smoker and also liberally spray the pork shoulder with apple cider. Have a meat thermometer nearby and once the internal temp has reached 180 degrees (about 10 hrs) remove from the smoker and wrap twice in heavy duty aluminum foil.
Let it sit off of the heat for another hour in the foil. Remove foil from pork and begin your pulling. The pork will shred easily and then you’re ready to pile it up on your favorite bun. Add your favorite BBQ sauce and enjoy! Serves about 14-16.