Maple Chili Pulled Pork Shoulder
- Set the smoker to 225°F, with lid closed. Let it preheat for 20 minutes. We recommend using apple wood pellets for this dish. They will impart a slightly sweeter smoke that goes great with the rub.
- Combine dry rub ingredients in a bowl.
- Trim excess fat from the pork shoulder, score fat with a sharp knife (only slice about 1/8" into pork), then cover it with the dry rub. Reserve some dry rub to be sprinkled on the meat after it has been shredded.
- Place the pork onto the smoker.
- Place the pork onto the smoker. Smoke the pork until the internal temperature reaches 203°F (about 10 hours). You can wrap it in butcher paper once it reaches 160°F if you want to speed up the cooking time (your final bark won't be as good though).
- Once the pork reaches 203°F, remove it from the smoker then wrap it tightly in aluminum foil. Place wrapped pork into a cooler for 1 hour.
- After 1 hour, remove the pork from the foil and pull out the bones, using 2 forks to shred the pork to your desired consistency.
- Sprinkle leftover dry rub onto the pork and toss to coat.