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–+ servings

Electric Smoked Pulled Pork

Tender and flavorful pulled pork smoked to perfection using an electric smoker, ideal for sandwiches or tacos.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Pork
  • 4 pounds pork shoulder bone-in or boneless
Dry Rub
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper optional for heat
Wood Chips
  • 2 cups hickory wood chips soaked in water for 30 minutes
Sauce
  • 1 cup barbecue sauce for serving

Method
 

Prepare the Pork
  1. Trim excess fat from the pork shoulder and pat dry with paper towels.
  2. In a bowl, mix all dry rub ingredients together. Rub the mixture all over the pork shoulder.
  3. Wrap the seasoned pork in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Smoke the Pork
  1. Preheat the electric smoker to 225°F (107°C).
  2. Add soaked wood chips to the smoker's tray.
  3. Place the pork shoulder in the smoker and close the door.
  4. Smoke for about 4-6 hours, or until the internal temperature reaches 195°F (90°C).
  5. Once done, remove the pork from the smoker and wrap it in aluminum foil. Let it rest for 30 minutes.
Serve
  1. Shred the pork using two forks and mix with barbecue sauce.
  2. Serve on buns, tacos, or as desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 20mgIron: 2mg

Notes

For best results, allow the pork to marinate overnight with the dry rub. Adjust the amount of cayenne pepper based on your heat preference.

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