烟熏拉猪肉
Main10小时10 份中等关于此食谱
一道经典的后院烟熏拉猪肉，使用带骨的猪肩肉（波士顿对半肉）、大胆的干揉料，以及在山核桃木或苹果木上进行低温慢烤。最终呈现深烟熏味、极其嫩滑、入口即化的肉质，配上漂亮的烤皮——非常适合做三明治、小汉堡或直接堆在盘子里享用。这个食谱会指导你完成每一步，确保你第一次就能成功。
步骤说明
- 1
In a mixing bowl, combine the brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, cayenne pepper, dry mustard, and oregano. Stir until evenly blended. This makes enough rub for one large pork shoulder.
- 2
Pat the pork shoulder completely dry with paper towels. Trim the fat cap to about 1/4 inch — you want some fat for moisture and flavor, but not a thick slab. Apply a thin layer of yellow mustard all over the pork (this acts as a binder and won't affect flavor). Generously coat every surface with the spice rub, pressing it firmly into the meat. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- 3
Remove the pork shoulder from the refrigerator 45–60 minutes before smoking to take the chill off. Meanwhile, preheat your smoker to ![225°F] using hickory wood chunks, apple wood / apple wood chunks, or a combination of both. Set it up for indirect heat.
- 4
Place the pork shoulder fat-cap side up on the smoker grate. Insert a leave-in meat thermometer into the thickest part of the meat, avoiding the bone. Close the lid and let it smoke undisturbed for the first 3 hours. Maintain a steady temperature of ![225°F] throughout.
- 5
After 3 hours, mix together the apple cider vinegar and apple juice in a spray bottle. Every 60–90 minutes, open the smoker and lightly spritz the pork shoulder on all exposed surfaces. This keeps the bark moist, helps it develop color, and adds a subtle tang. Re-close the lid quickly each time to maintain temperature.
- 6
Continue smoking until the internal temperature reaches %[165°F] — this typically takes 6–7 hours total for an 8 lb shoulder. At this point the pork will hit 'the stall,' where the temperature plateaus for an extended period due to evaporative cooling. This is completely normal. Do not panic or raise the heat.
- 7
Once the pork shoulder hits %[165°F], remove it from the smoker and wrap it tightly in two layers of heavy-duty aluminum foil (the 'Texas Crutch'). This traps moisture and steam, pushing the pork through the stall faster and keeping it juicy. Return it to the smoker.
- 8
Continue cooking the wrapped pork shoulder until the internal temperature reaches %[200–205°F]. At this temperature, the collagen has fully broken down and the meat will pull apart effortlessly. The bone should wiggle freely when jiggled. This final phase typically takes an additional 2–3 hours.
- 9
Remove the pork shoulder from the smoker and let it rest — still wrapped in aluminum foil — for at least 45–60 minutes. For best results, place it in a dry cooler (no ice) and let it rest up to 2 hours. This allows the juices to redistribute throughout the meat. Do not skip this step.
- 10
Unwrap the pork shoulder over a large cutting board or baking sheet to catch the juices. Remove and discard the bone (it should slide right out). Using bear claws, two forks, or your hands (with heat-safe gloves), pull the pork apart into long, shredded strands. Discard any large pieces of fat or connective tissue. Drizzle some of the reserved foil juices back over the pulled pork for extra moisture and flavor.
- 11
Serve the pulled pork shoulder on toasted brioche buns / potato buns with your favorite BBQ sauce on the side. It's also excellent over rice, on nachos, in tacos, or simply on a plate with classic sides like coleslaw, baked beans, and cornbread.
