Smoked Pulled Pork
There's nothing like the smell of a smoker! Total campground vibes! This Smoked Pulled Pork sat in our smoker all day long, wafting its incredibleness through the open windows! This was super easy to do, and the best part is, there's not much you have to do! We had this Smoked Pulled Pork on some buns with a delicious cabbage slaw! It went over great with the family, and it totally gives that summer cookout spirit!
PREP TIME
40 minutes
COOK TIME
6 hours and 30 minutes
INGREDIENTS
22
Serves: 8
Ingredients
- 3.5 lb3.5 lb3.5 lb Pork Shoulder Roast - US Wellness Meats
- 1 Tbsp1 Tbsp1 Tbsp Oregano, Dried
- 1 Tbsp1 Tbsp1 Tbsp Brown Sugar
- 2 tsp2 tsp2 tsp Cumin, Ground
- 1.75 tsp1.75 tsp1.75 tsp Salt
- 1 tsp1 tsp1 tsp Chili Powder
- 1 tsp1 tsp1 tsp Paprika
- .5 tsp.5 tsp.5 tsp Black Pepper
- .5 tsp.5 tsp.5 tsp Cajun Seasoning
- .5 tsp.5 tsp.5 tsp Organic Ground Mustard - The Spice Lab, ground
- .5 tsp.5 tsp.5 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Onion Powder
- .5 tsp.5 tsp.5 tsp Cayenne Pepper
- .25 cup.25 cup.25 cup Apple Cider Vinegar
- .25 cup.25 cup.25 cup Water
- 888 Hamburger Buns, Potato Buns - or bun of your choice
- 2 cups2 cups2 cups Cabbage Slaw (click for recipe)
- 0.25 cup0.25 cup0.25 cup Avocado Oil Mayonnaise
- 0.25 cup0.25 cup0.25 cup No-Sugar Hickory BBQ Sauce - Yo Mama's Foods
- 0.25 cup0.25 cup0.25 cup Yellow Mustard
For Spritzing:
For Serving:
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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
How to make smoked pulled pork
- In a medium sized bowl whisk all seasonings
- Lay the roast on a cutting board fat cap up and with a knife, score the top in a few places
- Rub the spices all over the roast, getting into every nook and cranny!
- In a spray bottle, mix spritzer ingredients and set aside. Allow roast to sit at room temp while you get the smoker going (ours got to temp in about 20-30 minutes but this varies)
- On a grill or smoker (we have a kamado style grill) start the coals (we use lump charcoal, placed off to one side of grill) and soak woodchips in water.
- When smoker is at 250 F, drain your woodchips and add directly onto coals. Our grill has a built-in drip pan, if yours doesn't you'll need a disposable aluminum grill pan and fill it about a 1/3 of the way with water.
- Add roast to grill and cook at 250-275 F for 4 hours, spritzing every hour.
How to spritz
- Liberally spray roast! Don't remove from grill, just spray until all sides are covered and close the grill again until next time.
Serving
- After 4 hours, remove pork from the grill, spritz, and temp it - at this stage it should be at about 165 F. If it is, wrap it with aluminum foil and smoke for about 2 hours and 30 minutes more. If roast is not at 165 F, wait until it is, then wrap it.
- Remove from grill when roast has reached an internal temp of 200 F, by then it should be perfectly tender! Leave roast wrapped for 30 minutes to allow it to rest.
- Shred Smoked Pulled Pork with two forks and serve on buns, with slaw, or however you want to enjoy it!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Meat Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 523 |
| Fat: | 41 g |
| Carbohydrates: | 3 g |
| Protein: | 34 g |
| Cholesterol: | 147 g |
| Sodium: | 801 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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