Pat the pork shoulder dry with paper towels to remove any excess moisture. Rub a thin layer of mustard over the entire surface of the pork shoulder. Generously season the pork with barbecue rub, ensuring all surfaces are well-coated. The more rub you apply, the more flavor the meat will have.
Place the pork shoulder(s) on the smoker racks. If using the Bronco smoker combo, fill the water pan with warm water to help maintain moisture and improve the smoke quality. Close the smoker door. Fill the pellet hopper with the pellets of your choice and prime the auger to ensure smooth pellet feeding. Set the smoker temperature to 250°F.
Smoke the pork shoulder for about 10-11 hours. The pork should develop a nice, flavorful bark (crispy outer layer). Once the bark is developed, remove the pork shoulder(s) from the smoker. Wrap the pork in aluminum foil, insert an internal temperature probe, and return it to the smoker. This helps the pork retain moisture during the final cooking phase.
Continue smoking the wrapped pork until the internal temperature reaches 190-195°F. At this point, the pork will be tender and ready to shred. If you need more time for sides or other preparations, you can lower the smoker temperature slightly.
Once the pork has reached the optimal temperature, use heat-resistant gloves to carefully remove it from the smoker. Shred the pork using meat claws or forks until it’s fully pulled apart. You can mix in barbecue sauce to taste at this point, if desired.
Serve the pulled pork either on its own with your favorite sides or on a bun with coleslaw and pickles for a delicious sandwich.
Pat the pork shoulder dry with paper towels to remove any excess moisture. Rub a thin layer of mustard over the entire surface of the pork shoulder. Generously season the pork with barbecue rub, ensuring all surfaces are well-coated. The more rub you apply, the more flavor the meat will have.
Place the pork shoulder(s) on the smoker racks. If using the Bronco smoker combo, fill the water pan with warm water to help maintain moisture and improve the smoke quality. Close the smoker door. Fill the pellet hopper with the pellets of your choice and prime the auger to ensure smooth pellet feeding. Set the smoker temperature to 250°F.
Smoke the pork shoulder for about 10-11 hours. The pork should develop a nice, flavorful bark (crispy outer layer). Once the bark is developed, remove the pork shoulder(s) from the smoker. Wrap the pork in aluminum foil, insert an internal temperature probe, and return it to the smoker. This helps the pork retain moisture during the final cooking phase.
Continue smoking the wrapped pork until the internal temperature reaches 190-195°F. At this point, the pork will be tender and ready to shred. If you need more time for sides or other preparations, you can lower the smoker temperature slightly.
Once the pork has reached the optimal temperature, use heat-resistant gloves to carefully remove it from the smoker. Shred the pork using meat claws or forks until it’s fully pulled apart. You can mix in barbecue sauce to taste at this point, if desired.
Serve the pulled pork either on its own with your favorite sides or on a bun with coleslaw and pickles for a delicious sandwich.
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