Recipes

Doc’s Pulled Pork with Ultimate Rub  
*Smoked low and slow with deep flavor, tender texture, and serious bark.*

 A Word from Doc

When I first started cooking with my grandmother, we made everything from scratch—no shortcuts, just heart and flavor. That same love goes into every batch of **Doc’s Ultimate Rub** and every bite of this pulled pork. Whether you're feeding a crowd or meal-prepping for the week, this recipe delivers bold, balanced flavor in every bite.

Ingredients

- 4–5 lb pork shoulder (aka Boston butt)  
- 2–3 tbsp **Doc’s Ultimate Rub**  
- 1 cup apple cider vinegar  
- 1 medium onion, sliced  
- 2 cloves garlic, smashed  
- Optional: Butcher paper or foil for resting  

Step 1: Trim & Prep

Before you season, inspect the pork shoulder.  
Trim off any thick, hard fat that won’t render during smoking, but leave enough for moisture and flavor.  
**Fat Cap Tip:** Place the fat cap **up** in the smoker so it self-bastes during the cook.

Step 2: Season It Up

Pat the pork dry with paper towels.  
Coat all sides generously with **Doc’s Ultimate Rub**, pressing it into every crevice.  
Let it sit for at least 30 minutes—overnight in the fridge if you want next-level flavor.

Step 3: Smoke Low & Slow

Preheat your cabinet smoker to **225°F**.  
Place the pork shoulder directly on the rack or in a shallow pan to catch drippings.  
Scatter the onions and garlic around it, and pour in the apple cider vinegar for steam and acidity.  
**Spritz with vinegar** every couple of hours to keep it juicy and build up bark.  
Smoke until the internal temp hits **225°F**—don’t rush it.

Step 4: Shred It

Once it hits temp, pull the pork from the smoker.  
**Optional:** Wrap in butcher paper or foil and rest in a cooler for up to 1 hour.  
Shred using two forks or meat claws—it should fall apart with ease. Mix it back into the juices for full flavor.

Step 5: Serve It Up

Serve on toasted buns with slaw, in tacos, nachos, or straight off the board.  
Add a drizzle of BBQ sauce or let the rub shine on its own.  
**Pro Tip:** Freeze leftovers in portions for easy meals later.

Final Word

This isn’t just pulled pork—it’s a bite of tradition, technique, and flavor built from the ground up.  
Grab a bottle of **Doc’s Ultimate Rub** and bring the smoke to your next cookout.