Lee's Hickory Smoked Pulled Pork. Pulled pork is one of the wonders of BBQ cooking. It's not a common dish in Australia, other than in BBQ circles. If you haven't tried this, plan a Saturday.

On a more serous note it. One of my absolute favorite things to do in the summer is to get up early and get the smoker going for an all-day smoke-a-thon. Ok, so maybe the getting up early part isn't my favorite…but the results are worth it! You can cook Lee's Hickory Smoked Pulled Pork using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lee's Hickory Smoked Pulled Pork

You need 1 of (5-8 lb) bone in pork shoulder (Butt).
Prepare as needed of Your favorite rub.
You need as needed of Prepared yellow mustard.
You need as needed of Hickory chips.
You need as needed of Apple juice.

Lee's BBQ in Haslet Texas is locates across from Haslet City Hall. It occupies a building that one could easily pass by, but walk inside and you will find Lee behind the counter serving up one plate at a time of the I ordered the pulled pork plate, side of BBQ beans, and green beans. It's What Makes It Authentic Barbecue. What works best, however, are the Southern traditional woods: hickory and oak, particularly white oak.

Lee's Hickory Smoked Pulled Pork instructions

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..

Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. It honestly was the best pulled pork that I have ever had.our dinner guests agreed! The second time I made it, I completely covered the pork with yellow mustard prior to. Recommended Wood: Hickory or REC TEC blend of red oak, white oak and hickory. Pulled Pork may get its origins from the Carolinas, but it has also made its way across to the Western United States and has become a very popular meat to barbecue on a smoker.