Karl Engel from Pigcasso in Tulsa, OK shows us how to smoke pulled pork. Here’s his recipe:
Pulled Pork
The Injection
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup kosher salt finely ground
2 tablespoons Worcestershire
The Rub
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1/4 cup dark brown sugar
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
Instructions
Inject each butt with approx. 6-8 oz of injection into all areas of the meat. Then liberally apply the rub to all sides of the meat making sure it is rubbed in.
Place on the smoker at 225-250 degrees for about 6 hrs or until internal temp is about 165 degrees. After 4 hrs begin to spray with Apple Juice to keep moist.
After about 6 hrs take off smoker and place about ¾ cup of brown sugar on the outside of the butt and then double wrap in foil and place back on the smoker for 2-3 more hours until internal temp reaches 195-200 degrees.
Take off smoker and let rest for an hour or two in a cooler (no ice in the cooler).
Unwrap and remove blade bone and meat should fall apart. Pull and Enjoy.
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