BBQ Ranch Smoked Pulled Pork
What screams "SUMMER" more than BBQ Ranch Smoked Pulled Pork?? It's smoky, savory, juicy, beyond delicious, and shreds like a dream. The way the ranch seasoning flavors the pork and blends with the BBQ sauce is mouthwatering. I used Unbound Wellness's Nightshade-Free BBQ Sauce this time, but I linked mine in the recipe as well. Feel free to use any BBQ sauce you prefer, homemade or store-bought!
PREP TIME
10 minutes
COOK TIME
7 hours
INGREDIENTS
6
Serves: 6-8
Ingredients
- 3-4 lb3-4 lb3-4 lb Pork Shoulder Roast - US Wellness Meats
- 2 Tbsp2 Tbsp2 Tbsp Dijon Mustard
- 0.81 oz0.81 oz0.81 oz Organic Garden Ranch Seasoning Mix - Primal Palate, (1 packet)
- 6 oz6 oz6 oz Apple Juice, Unsweetened
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- Nightshade Free BBQ Sauce (Whole30, Vegan) (click for recipe), or preferred BBQ sauce!!
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat grill/smoker to 250˚F.
- Pat pork shoulder dry and trim excess fat.
- Rub 2 Tbsp dijon mustard all over the pork, taking care to get it in between any cracks or crevices so it's well-covered.
- Follow with the packet of Primal Palate Garden Ranch seasoning and pat the seasoning in all around the pork, again making sure you get it into every crack/crevice to ensure maximum flavor pay-off.
- Insert meat thermometer or temp probe into the thickest part of the pork shoulder, then place pork shoulder onto the grill, fat side-up.
- Close the grill and smoke until your pork reaches an internal temp of 160˚F, about 2.5 hours.
- Carefully wrap the pork in two layers of parchment and then foil (using enough to fully wrap around the pork and cover it), forming a bowl underneath the pork.
- Mix together the apple juice and ACV, and pour over the pork shoulder.
- Close the parchment/foil over the pork, leaving a little open space only for the thermometer. Otherwise the pork should be fully covered.
- Continue to smoke, covered, until pork reaches an internal temp of 200-205˚F. About 4-5 hours.
- Remove from grill and allow to rest, covered, for 45-60 min.
- Carefully pour liquid into a bowl and strain or skim out the fat.
- Shred (it should fall apart), mix with the skimmed juices, and mix in your favorite BBQ sauce!
Notes
This recipe is for boneless pork shoulder. Bone-in pork shoulder could yield different cooking times.
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 538 |
| Fat: | 40 g |
| Carbohydrates: | 3 g |
| Protein: | 38 g |
| Cholesterol: | 160 g |
| Sodium: | 287 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
4 responses to “BBQ Ranch Smoked Pulled Pork”
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Just something about pulled pork & BBQ — umami packed deliciousness!! 🤤
seriously!! that sweet + savory + smoky combo just cannot be beat!
LOVE a good pulled pork recipe!! Yours sounds SO flavorful and feels just perfect for the summertime!!
thank you Alli!! and sameee I love pulled pork and all things BBQ. it’s been so fun to learn how to make these things myself!!