Hickory Pulled Pork Recipes

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

Steps:

• Place meat in slow cooker; top with soup mix, onions and barbecue sauce. Cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
• Remove meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
• Fill rolls with meat mixture and Singles just before serving.