Hot and Fast Foil Boat Pulled Pork
Hot and Fast Foil Boat Pulled Pork
Ingredients
For the Pulled Pork
- 4 pounds pork shoulder, bone-in, fat cap scored in a diamond pattern
- 1/2 cup Fire & Smoke Society Sugar & Smoke BBQ Rub, plus more for finishing
For Spritzing and Foil Boat
- 1 cup apple cider vinegar, for spritzing
- 2 cups apple juice, 1 cup for spritzing, 1 cup for foil boat
Instructions
- 1
Prepare the pork shoulder: Score the fat cap of the pork shoulder in a diamond pattern using a sharp knife. Generously season all sides of the pork with the Fire & Smoke Society Sugar & Smoke BBQ Rub, ensuring the rub gets into the scored lines. Allow the pork to sit at room temperature while the smoker preheats.
⏱️ 15 min
- 2
Preheat your smoker to 300°F. While the smoker preheats, combine the apple cider vinegar and 1 cup of apple juice in a spray bottle for spritzing.
⏱️ 15 min•🌡️ 300
- 3
Place the seasoned pork shoulder directly on the smoker grates. Smoke for approximately 3 hours, spritzing the pork every hour with the apple cider vinegar and apple juice mixture to keep it moist and add flavor.
⏱️ 180 min•🌡️ 300
- 4
After 3 hours, carefully transfer the pork shoulder to a sturdy aluminum foil pan. Pour the remaining 1 cup of apple juice into the foil pan, around the pork, creating a 'foil boat'.
⏱️ 10 min
- 5
Return the foil pan with the pork to the smoker. Continue cooking at 300°F until the internal temperature of the pork reaches 203°F. This can take an additional 2 to 3 hours, depending on the size of the pork shoulder and smoker consistency.
⏱️ 120 min•🌡️ 300
- 6
Once the pork reaches 203°F, remove it from the smoker. Cover the foil pan tightly with aluminum foil and let the pork rest for approximately 30 minutes. This allows the juices to redistribute, resulting in more tender and flavorful pulled pork.
⏱️ 30 min
- 7
After resting, uncover the pork and use shredding claws or two forks to shred the meat. Discard any large pieces of fat or bone. Sprinkle additional Fire & Smoke Society Sugar & Smoke BBQ Rub over the shredded meat for an extra layer of flavor before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Hot and Fast Foil Boat Pulled Pork
Ingredients
For the Pulled Pork
- 4 pounds pork shoulder, bone-in, fat cap scored in a diamond pattern
- 1/2 cup Fire & Smoke Society Sugar & Smoke BBQ Rub, plus more for finishing
For Spritzing and Foil Boat
- 1 cup apple cider vinegar, for spritzing
- 2 cups apple juice, 1 cup for spritzing, 1 cup for foil boat
Instructions
- 1
Prepare the pork shoulder: Score the fat cap of the pork shoulder in a diamond pattern using a sharp knife. Generously season all sides of the pork with the Fire & Smoke Society Sugar & Smoke BBQ Rub, ensuring the rub gets into the scored lines. Allow the pork to sit at room temperature while the smoker preheats.
⏱️ 15 min - 2
Preheat your smoker to 300°F. While the smoker preheats, combine the apple cider vinegar and 1 cup of apple juice in a spray bottle for spritzing.
⏱️ 15 min•🌡️ 300 - 3
Place the seasoned pork shoulder directly on the smoker grates. Smoke for approximately 3 hours, spritzing the pork every hour with the apple cider vinegar and apple juice mixture to keep it moist and add flavor.
⏱️ 180 min•🌡️ 300 - 4
After 3 hours, carefully transfer the pork shoulder to a sturdy aluminum foil pan. Pour the remaining 1 cup of apple juice into the foil pan, around the pork, creating a 'foil boat'.
⏱️ 10 min - 5
Return the foil pan with the pork to the smoker. Continue cooking at 300°F until the internal temperature of the pork reaches 203°F. This can take an additional 2 to 3 hours, depending on the size of the pork shoulder and smoker consistency.
⏱️ 120 min•🌡️ 300 - 6
Once the pork reaches 203°F, remove it from the smoker. Cover the foil pan tightly with aluminum foil and let the pork rest for approximately 30 minutes. This allows the juices to redistribute, resulting in more tender and flavorful pulled pork.
⏱️ 30 min - 7
After resting, uncover the pork and use shredding claws or two forks to shred the meat. Discard any large pieces of fat or bone. Sprinkle additional Fire & Smoke Society Sugar & Smoke BBQ Rub over the shredded meat for an extra layer of flavor before serving.
⏱️ 15 min