Smoked Barbecue Pork

When it comes to creating a mouthwatering dish that captivates your taste buds with every bite, few things tantalize the senses quite like the rich, smoky flavors of barbecue. This recipe for Smoked Barbecue Pork is a delightful combination of tender meat, sweet and tangy sauce, and a touch of smokiness that will have your family and friends begging for seconds. Whether you’re hosting a summertime cookout or simply craving a delicious meal, this recipe is sure to impress. Let’s dive into the delectable world of Smoked Barbecue Pork!

Ingredients:
– 4 lbs pork shoulder or pork butt
– 1 cup barbecue sauce of your choice
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– Salt and pepper, to taste

Instructions:
1. Prepare your smoker by preheating it to 225°F (107°C) according to the manufacturer’s instructions. Use wood chips of your choice to infuse the pork with that classic smoky flavor. Popular options include hickory, applewood, or mesquite.

2. While the smoker is heating up, it’s time to prepare the pork. Trim any excess fat from the pork shoulder or pork butt, leaving a thin layer to keep the meat moist during the smoking process. Season the pork generously with salt and pepper, ensuring that every inch is coated for maximum flavor.

3. In a small bowl, combine the barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, and onion powder. Mix well until the brown sugar has dissolved, creating a sweet and tangy barbecue sauce that will elevate the pork to new heights.

4. Place the seasoned pork on the smoker rack, close the lid, and let it cook low and slow for several hours. The exact cooking time will depend on the size of your pork and the smoker temperature, but a general rule of thumb is 1.5-2 hours per pound of meat. Use a meat thermometer to ensure the internal temperature reaches at least 195°F (90°C) for fall-apart tenderness.

5. Every hour or so, baste the pork with the barbecue sauce mixture, using a brush to add layers of flavor and keeping the meat moist throughout the smoking process. The sugars in the sauce will caramelize, creating a delicious crust on the outside of the pork.

6. Once the pork reaches the desired internal temperature and is tender enough to shred with a fork, it’s time to remove it from the smoker. Let the meat rest for at least 20 minutes before shredding or slicing to allow the juices to redistribute, ensuring a juicy and flavorful final product.

7. Serve your Smoked Barbecue Pork hot off the smoker, piled high on a platter, and garnished with fresh herbs or a sprinkle of additional smoked paprika for a pop of color. Pair it with classic barbecue sides like coleslaw, baked beans, or cornbread for a complete meal that will have everyone coming back for more.

Smoked Barbecue Pork is a true crowd-pleaser that brings together the timeless flavors of barbecue with the rich, smoky essence of slow smoking. Whether you’re a barbecue aficionado looking to up your grilling game or a novice seeking a show-stopping dish for your next gathering, this recipe is sure to deliver. Get ready to savor every savory, smoky bite of this irresistible Smoked Barbecue Pork!