1 Tbsp. Paprika
2 tsp. Light Brown Sugar
1 1/2 tsp. Hot Paprika
1/2 tsp. Celery Salt
1/2 tsp. Garlic Salt
1/2 tsp. Dry Mustard
1/2 tsp. Fresh Ground Black Pepper
1/2 tsp. Onion Powder
1/4 tsp. Kosher Salt
3 1/2 lbs. Bone-in Pork Shoulde , raw
Hickory Chips or Chunks , as needed
1.) Combine all spices together and rub on pork. Transfer seasoned pork to an air tight container or bag and marinate for up to 8 hours under refrigeration.
2.) Soak hickory chips or chunks in water for 1 hour; drain.
3.) Pre-heat smoker according to manufacturer’s instructions with soaked wood chips. Place marinated pork on the racks of the smoker and smoke for 4 to 6 hours or until an internal temperature of 195°F is reached. Once cooled slightly, de-bone, and shred into small pieces; reserve.
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