This pulled pork is smoked to perfection giving the tender meat a slightly smoky taste. Mix it with some BBQ sauce and you have the BEST pulled pork ever!6-8 servings depending on serving size (more if servings are small)
3-3 1/2lb.boneless pork shoulder roast or pork buttsee notes
1tbsp.yellow mustard
RUB SEASONING BLEND
1tbsp.brown sugar
1tspchili powdercan add more for added heat
1tspgarlic powder
1tsponion powder
1/2tspkosher salt
1/2tsppaprika
1/2tspcumin
1/4tspblack pepper
Instructions
Heat your smoker at 225°.
Mix your rub ingredients together and set aside.
Pat your meat dry with paper towels. Rub the yellow mustard all over it.
Rub the Rub Seasoning Blend all over the meat, covering the mustard.
Insert your meat thermometer (if it is the type that can be left in while cooking), and place your pork roast on the rack (in the middle) on your smoker.
Start checking the internal temperature around the 3- 3 1/2 hour mark. When it reaches 140-145°, wrap the roast in foil (I do it right on the smoker). Mine usually hits this temperature at about 4 hours.
Raise the temperature on your smoker to 255°. Close the lid on the smoker and let the meat smoke (wrapped in foil) for another few hours, until it reaches an internal temperature of 195-205°. Mine usually takes another 2 1/2-3 1/2 hours. Start checking it at the 2 1/2 hour mark. See notes below if it gets done before you are ready to eat.
Once the temperature has reached 195-205°, remove the meat from the smoker. Let the meat rest, wrapped in the foil, for 30-60 minutes before pulling/shredding.
After the meat has rested, unwrap the meat, remove any excess fat, and pull/shred the pork.
Mix the shredded/pulled meat with BBQ sauce (optional) and serve!
I love mine on a bun with coleslaw!
Notes
My total smoking/cooking time is usually around 7-8 hours. It is pretty close to this every time for a 2-3 lb. pork shoulder/butt. It can vary so give yourself extra time. If the meat is done before you are ready to eat, it can be placed in a cooler (keep it wrapped in foil) with towels packed around it. It will keep it's temperature for hours if yours gets done sooner than expected!You can use a bone in pork shoulder or pork butt and will get amazing flavor but it will take a bit longer. I usually just do boneless because lets be honest, I just barely got this one down so why mess with a good thing!?!Make sure your meat has good marbling for the best flavor.We love my BBQ Sauce recipe with this pulled pork, and my Coleslaw as a side (or topped on your bun like I do!)This can be cooked in your oven on a baking sheet, and the times should be similar to on your smoker. (I have never tried it but I can't see why times would be different).This can be cooked in a crockpot on low for 8-10 hours as well. This recipe will feed 6-8 people depending on serving size (even more if they are small servings).
Nutrition information is automatically calculated and should only be used as an approximation.