Light up the smokers and get ready to enjoy a delicious recipe for smoked pulled pork shoulder with the best bark and BBQ rub. This will absolutely be your new go-to smoked pork recipe.
Find out how I use this BBQ sauce in my recipe for bacon-wrapped meatloaf and smoked BBQ chicken.
Like how much I love Corned Beef Hash, I pretty much only eat pulled pork when I go to a BBQ restaurant. Pork shoulder has plenty of fat to make this recipe loaded with flavor. Just like I always say, fat equals flavor.
Smoking obviously requires you to have a smoker and plenty of time to smoke it. You should set aside at least 10 hours of your day to properly prepare and smoke this pork shoulder.
Making mouthwatering pulled pork requires time, technique, and the right tools. One key step in producing juicy, tender pulled pork is spritzing the meat while it smokes. Spritzing, also called mopping, involves spraying or brushing the pork shoulder with a liquid as it cooks low and slow. This keeps the meat moist, adds flavor, and helps achieve the ideal texture in the finished pork.
But with so many options for liquids to spritz with, it can get confusing. Do you use vinegar, juice, soda, beer, broth, or just plain water? Here, we’ll explore the top liquids to use when spritzing pulled pork to take your barbecue game to new heights. Let’s dive in!
Why Spritz Your Pulled Pork?
Spritzing offers several benefits that help produce phenomenal pulled pork
-
Keeps the meat moist and tender as it smokes for hours The liquids replace moisture lost during cooking
-
Can cool the meat and regulate smoker temperature. Evaporation has a slight cooling effect.
-
Adds extra layers of flavor as liquids penetrate the meat.
-
Helps form a flavorful, crispy bark on the pork shoulder exterior.
-
Contributes to smoke ring formation, the pink smoke-tinted band beneath the bark.
-
Prolongs the cook, allowing time for tough collagen to transform into succulent gelatin.
When to Start Spritzing Pulled Pork
Resist spritzing for the first few hours of smoking pulled pork. Give the rub time to set so it doesn’t get washed off. Wait until the pork shoulder reaches an internal temperature around 165°F before starting to spritz, usually 3-4 hours into the smoke.
After that, spritz every 45-60 minutes until the pork hits an internal temp of around 175°F. At this point, wrap the pork butt in foil or paper until fully cooked and tender. Give a final spritz before wrapping for maximum flavor infusion.
The Best Liquids for Spritzing Pulled Pork
Apple Cider Vinegar
The mildly tart, fruity taste of apple cider vinegar makes it a pulled pork favorite. It tenderizes the meat, regulates temperature, and gives great bark formation. The vinegar also counters rich pork fat.
Fruit Juices
Sweet, fruity juices like apple, orange, pineapple, or cherry add nice subtle flavor. Apple juice is an especially popular choice. The natural sugars help with browning and bark texture too.
Beer or Wine
Splash on beer, particularly darker varieties, to impart slight malty, hoppy notes. Red wine gives fruity, oaky nuances. Just don’t overdo the alcohol or it can overwhelm the natural pork flavors.
Broths and Stocks
Using chicken, beef, or vegetable broth provides a lovely savory depth as the broth penetrates the meat. opt for low-sodium versions to better control seasoning.
Oil and Vinegar
A 50/50 blend of canola oil and cider vinegar works well. The oil helps moisturize while the vinegar brings its signature tangy flavor.
Water
Plain water may seem boring, but it does an excellent job moisturizing the pork without altering the flavor. Some pitmasters swear by just using water.
Sweet Liquids
Things like sodas, lemonade, sweet tea, or even maple syrup lend sweet notes to the pork as it cooks. Apply these spritzes sparingly though to avoid over-sweetness.
Herbs and Spices
For more unique flavors, try infusing your spritz liquid with fresh or dried herbs, garlic, citrus zest, pepper flakes, cumin, and other spices. Get creative with southwest or Asian spice blends too.
What Not to Use When Spritzing Pulled Pork
Avoid spritzing with straight oils or fats like olive oil, melted butter, or beef tallow. These can prevent proper smoke absorption and flavor development in the meat.
Steer clear of sauces and marinades too. Wait to glaze or sauce the pulled pork until after shredding when it can properly coat each strand.
Finally, don’t spritz with anything that could burn or char easily, like super-sweet syrups or sugary sodas. This risks unpleasant burnt flavors on your pork.
Spritzing Tips for Perfect Pulled Pork
-
Use a clean spray bottle and replace liquids between meat smokes to prevent cross-contamination.
-
Spritz all over the pork shoulder except directly on the top fat cap, which should stay dry for ideal rendering.
-
Apply spritzes lightly. You want a light sheen, not totally soaked meat. Excess liquid can stall the smoker temperature.
-
Consider doubling your recipe so you can set aside some un-spritzed pork to compare its texture and flavor against the spritzed portions.
-
If you won’t be around to spritz, don’t worry – the pork will still turn out great. Spritzing just gives an extra edge when done properly.
-
Mix up spritz combinations to find your favorites. Apple cider vinegar with apple juice makes a tasty blend.
Achieve Pitmaster-Level Pulled Pork with the Right Spritz
The spritz liquid you choose for pulled pork can take your barbecue to the next level. While plain water works fine, spritzing with flavorful liquids like vinegar, juice and broth amplifies taste and moisture. Experiment with different liquids to discover your ideal spritz. Master this simple technique and you’ll be pulling pork worthy of the pros in no time. Now get smoking!
Dry Pork Rub Recipe
One hour to thirty minutes is enough time for me to rub the pork before putting it on the smoker. You can also season the pork up to 24 hours ahead of time. I also like a savorier rub on the meat because I like sweet BBQ sauces. I think the two are perfect together. Here’s what’s in my rub:
- Cumin
- Garlic Granules
- Onion Granules
- Paprika
- Sea Salt
- Pepper
How to Make Smoked Pork Shoulder
- Preheat your smoker using your favorite flavored wood to 250°.
- Fill a metal drip pan with water and put it under the grill grates.
- Set the pork shoulder aside after making the BBQ rub.
- Take it out of the fridge and let it sit for 30 minutes.
- Trim away any unwanted access fat.
- Use yellow or Dijon mustard to cover all sides of it.
- Coat the pork on all sides with the rub
- Place it on the smoker.
- Start spritzing with 15-20 sprays every hour for another three hours after three hours of smoking. That’s a total of three spritzes before you take it off.
- Once the pork shoulder is between 165° and 170° on the inside, take it off the grill.
- Spray it again with a lot of spritzer after putting it on a double sheet of large foil or butcher’s paper.
- Put it back on the grill after wrapping it well in foil.
- Hold it over the fire until it reaches 200° to 205° on the inside.
- Take it out of the foil and let it rest for 30 to 60 minutes.
- Take it out of the package, take out the bones and big chunks of fat, and shred it with your hands, forks, or tongs.
- You can make a pulled pork sandwich or serve it with your favorite BBQ sauce.
What’s in the bottle – What do I spray on the meat in my smoker while I’m smoking meat.
FAQ
What is the best thing to put on pulled pork?
What is the best liquid to keep pulled pork moist?
How do I get more flavor in my pulled pork?
Why add apple cider vinegar to pulled pork?
How do you spray a pork butt?
Discover the meat science behind it and get our easy BBQ spray recipe today. Pour both the water and apple juice into a food-safe spray or spritz bottle. Shake well. Once your pork butt has started to develop a bark (usually about 3 hours into the smoke), lightly spritz the pork.
What is a good spritz for pulled pork?
Apple cider vinegar or apple juice are the most common spritz used for pulled pork, but you can use your imagination. Aaron Franklin sometimes uses hot sauce mixed with water. When making a spritz, be careful not to put large herbs and spices into the spritz bottle. Large spices may get caught in the nozzle and block the spray bottle.
What is a good spritz for smoked pork?
Sticky acidic liquids work best. The extra stickiness helps the smoke stick to the surface of the meat, making a smokier pork butt. Apple cider vinegar, apple juice or beer are popular spritzes for pork. The most common spritzes are: Why Spritz Pulled Pork? Spritzing is beneficial for several reasons. First, spritzing slows down the cook.
How do you Spritz a pork butt?
For the spritz liquid, use apple cider vinegar, or apple juice in a spray bottle. Continue wetting the surface of meat before wrapping in foil. Before closing the wrapping, give the pork one last spritz. During the first few hours, you don’t need to spritz your pork butt.