BBQ Pulled Pork

BBQ pulled pork close up

There is nothing like cooking pulled pork in a smoker. The BBQ Pulled Pork flavors cannot be faked or replicated making it well worth the time and effort to cook properly.

When cooked the pork will be soft and tender but not mushy, if you put on heat gloves it will easily pull apart in your hands. Don’t make the pieces too small, keeping them in nice little chucks seems to keep good flavors and moisture.

Pulled pork fresh with traditional sides like beans, cornbread, slaw, and mac & cheese is amazing. The leftovers also make a wonderful range of dishes like tacos, nachos, hash, and even pizzas.

BBQ Pulled Pork Recipe

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BBQ pulled pork close up
There is nothing like cooking pulled pork in a smoker. The BBQ pulled pork flavors cannot be faked or replicated making it well worth the time and effort to cook properly.
Preparation 2 hours 20 minutes
Cook 6 hours 45 minutes
Ready in 9 hours 5 minutes
Servings 12 Servings
CourseDinner
DifficultyExperienced
MethodSmoke

Ingredients

  • 1 boned pork shoulder

Pork Rub

  • 3 tablespoons mustard
  • 1 tablespoon pork rub or as needed

Pork Wrapping

  • 1/2 cup apple juice
  • 2 tablespoons honey
  • 4 tablespoons brown sugar
  • 4 tablespoons butter

Pork Glaze

  • 1 cup BBQ sauce
  • 1 tablespoon pork rub
  • 1/2 cup apple juice

Equipment

  • smoker
  • hickory or other wood chips
  • 2 half-pans optional
  • foil

Directions

  • Trim the pork to remove any tags, residual bone shards, and excessive fat.

Pork Rub

  • Rub the pork with the mustard, then sprinkle with the pork rub to evenly coat. Bring up to room temperature, about 1 hour.
  • Preheat a smoker to 120 degrees C (250 degrees F). Add 3 large hickory or similar wood chunks.
  • Smoke the pork for 3 hours. This can be done directly on the grates in the smoker, or the pork can be placed in a disposable half-pan.

Pork Wrapping

  • Combine the apple juice, honey, and brown sugar. Cut the butter into pats.
  • Place the pork on top of a large piece of foil. Pour over the apple juice mixture and butter. Wrap with the foil. Then wrap tightly with a second layer of foil.
  • Return the pork to the smoker and continue to cook for 3 additional hours. Check the pork for doneness by probing for the desired texture and about a 90 degrees C (195 degrees F) internal temperature. However also take into account the resistance when probing the pork, it should be soft and give little resistance. If it is hard to get the probe in cook longer until soft.

Pork Glaze

  • Combine the BBQ sauce, pork rub, and apple juice.
  • Remove the pork and unwrap carefully as there will be steam and liquid at the bottom. Carefully roll the foil down to create a self-made tray, alternatively, you can pour the juice and move the pork to a new half-pan. Glaze the pork then return to the smoker. Cook for an additional 15 minutes to let the glaze set.

To Serve

  • Remove the pork from the smoker and rest for 30 to 90 minutes before pulling.
  • Place heatproof gloves on and pull the pork into small pieces, and remove any large chunks of fat. Pour a small amount of the liquid from cooking in along with some of the leftover glaze. Taste and add more glaze if needed. Serve while still hot.

Nutritional Information

Sodium: 339mgCalcium: 44mgVitamin C: 1mgVitamin A: 238IUSugar: 17gFiber: 1gPotassium: 242mgCholesterol: 32mgCalories: 165kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 5gProtein: 9gCarbohydrates: 21gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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