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Smokehouse Recipe - Pulled Pork


1 Lb.  Maple Cure
1 Package - B Unit No. 289 Pork Flavoring Seasoning
1 Jar  Pork & Poultry Shake
2 Gallons Apple Juice
4 Bottles Sweet Onion Applewood Sauce       
4 Pork Shoulders

Equipment Needed:

1 Wireless BBQ Thermometer
1 Large Poly Meat Lug
1-2 Disposable Tin pan

 For Brine:   

1 Gallons     Apple Juice                                                         
1 Lb. Maple Cure
1 Package  No. 289 Pork Flavoring Seasoning

*For PK Smoke House


1) Mix the maple cure and pork flavoring and apple juice together in meat lug.
2) Place the pork shoulders in meat lug and let soak in the brine for 6 to 8 hours.
Note: If you do not have room in refrigerator you can add a bag of ice to keep the meat cool while in the brine.
3) After soaking in brine for 6 to 8 hours, pull out the shoulders and apply the Pork & Poultry as a dry rub on shoulders all sides.

4) Place in tin pan, add about 1 inch of the brine to the bottom of the tin pan.

BBQ Instructions:

1) Preheat smoker to 225 degrees.
2) Put pork shoulders in smoker in the tin pan 225 degrees for two hours (dampers closed). 
3) Turn smoker down to 160 degrees (open dampers to 2/3 open top and bottom); add sawdust. Smoking time is 6 to 8 hours or until meats internal temp reaches 140 degrees.
Note: You may need to add more sawdust after three hours.
4) Take out smoke pan and shut dampers down turn smoker back up to 225 degrees until internal meat temp reaches 190-200 degrees; 6 to 8 Hours. 

5) Let pork cool down before shredding and then add BBQ sauce.

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1 comment

  • Adobo seasoningGarliccumincorianderoreganogreen chili (add the type you like) when your roast is tedenr, shred it with some green onion and add whatever else may have cooked out a bit, like maybe a bit more garlic, chili and cook it down in a pot. Pork tacos are the best, aren’t they?


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