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!
Ingredients
For the pork shoulder:
- 3.5 lbs US Wellness Pork Shoulder Roast
- 1 tbsp oregano
- 1 tbsp brown sugar
- 2 tsp cumin
- 1 ¾ tsp salt
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp Cajun seasoning
- ½ tsp ground mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne
For smoking:
- water to soak the chips and for the drip pan
For spritzing:
- ¼ cup apple cider vinegar
- ¼ cup water
For serving:
- Potato Buns or buns of your choice
- Cabbage Slaw - store-bought or check out my recipe!
- BBQ Sauce, Mayo, Mustard, Pickle, Red Onion
Instructions
To prep the pork shoulder for smoking:
- In a medium sized bowl add all of the spices for the pork and whisk to combine.
- 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!
- Allow roast to sit at room temp while you get the smoker going, ours got to temp in about 20-30 minutes.
To smoke:
- 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.
- Soak the woodchips in some water.
- When smoker is at 250 ℉, 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 ℉ for 4 hours, spritzing every hour.
- After 4 hours, remove pork from the grill, spritz, and temp it - at this stage it should be at about 165 ℉. If it is, wrap it with aluminum foil and smoke for about 2 hours and 30 minutes more. If roast is not at 165 ℉, wait until it is, then wrap it.
- Remove from grill when roast has reached an internal temp of 200 ℉, by then it should be perfectly tender!
- Leave roast wrapped for 30 minutes to allow it to rest.
To spritz:
- In a spray bottle, mix spritzer ingredients.
- When it's time to spritz, liberally spray the roast! Don't remove from grill, just spray until all sides are covered and close the grill again until next time.
For serving:
- Shred Smoked Pulled Pork with two forks and serve on buns, with slaw, or however else you want to enjoy it! It's amazing in mac and cheese, in a breakfast skillet, even by itself!
Notes
Tip: A good rule of thumb is you'll need an hour to an hour and a half of smoking time per pound of meat
Nutrition
Serving: 0.75cupCalories: 302kcalCarbohydrates: 2gProtein: 28gFat: 1gSaturated Fat: 6.7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 96mgSodium: 676mgPotassium: 424mgFiber: 0.6gSugar: 1.5gVitamin A: 198IUVitamin C: 0.4mgCalcium: 22mgIron: 1.3mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
