Best Smoked Pulled Pork Recipes

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SLOW-SMOKED PULLED PORK (BOSTON BUTT)



Slow-Smoked Pulled Pork (Boston Butt) image

This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!

Provided by webbbilly

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h5m

Yield 6

Number Of Ingredients 16

5 tablespoons dark brown sugar
4 ½ teaspoons garlic powder
4 ½ teaspoons onion powder
4 teaspoons paprika
4 teaspoons seasoned salt (such as LAWRY'S®)
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
3 ½ pounds bone-in Boston butt roast
½ cup spicy brown mustard
1 cup pickle juice
¾ cup olive oil
charcoal
8 pounds fruit wood chunks for smoking
2 cups pilsner-style beer (such as Budweiser®)
4 ¼ cups water, or as needed

Steps:

  • Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
  • Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
  • Combine pickle juice and olive oil in a small bowl.
  • Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
  • Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
  • Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
  • Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g

COCHON DE LAIT (CAJUN PULLED, SMOKED PORK)



Cochon De Lait (Cajun Pulled, Smoked Pork) image

This is a recipe I have fiddled with for a few years. Rich and smokey, this pulled pork recipe will knock your socks off. As far as our famiy is concerned, if you can't get the real thing this is what you want. Originally, the recipes are all for a whole small pig (the name chocon de lait is roughly a "milk pig" or suckling pig)..enough of that... this is easy, do ahead, put it in the crockpot and prepare to hurt yourself. I hope you enjoy it as much as we do. Cook time includes the overnight cure and the marinating for 2 days

Provided by bayou-mimi

Categories     Meat

Time P3DT12h

Yield 1 large pot

Number Of Ingredients 15

5 lbs boston butt or 5 lbs country-style pork ribs
3/4 teaspoon salt
1 teaspoon pepper
1 teaspoon cajun seasoning
4 garlic cloves, slivered, you want lots of garlic
1 lemon, juice of
1 lemon, zest of
1 large orange, juice of
1 large orange, zest of
2 1/2 tablespoons crab boil
1/4 cup cane syrup (can sub dark Karo)
1/4 cup Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 teaspoon liquid smoke
3/4 cup olive oil

Steps:

  • Rub meat with salt and pepper and put in a large zip lock bag over night in fridge to cure.
  • Next day, rinse and make several slits all over and stud with garlic slivers and rub with a good amount of Cajun seasoning.
  • Put the meat in the bag, mix the rest of the ingredients in a glass bowl and pour over the meat.
  • Seal and put in the fridge for two days, turning a couple of times a day.
  • Remove from fridge and let stand till the chill is off.
  • Dump everything in a crockpot and cook on low overnight.
  • Pull the meat out and trim off fat, and shred the meat or tear it into chunks.
  • Let the liquid cook down a little, and add the meat back into the pot.
  • Serve this on Pistolets, or french bread cut about 6 inches long, or any other crusty bread.
  • Dress it with a good cole slaw.
  • It's hard to say how much this will make, for sandwiches it depends on how large your rolls are, and how much filling you use, but it is a good amount and it freezes well.

HONEY BRINED SMOKED PULLED PORK



Honey Brined Smoked Pulled Pork image

Make and share this Honey Brined Smoked Pulled Pork recipe from Food.com.

Provided by tshull777

Categories     Pork

Time P2DT14h

Yield 25-30 serving(s)

Number Of Ingredients 16

1 gallon hot water
1 lb kosher salt
2 quarts vegetable broth
1 lb honey
1 (10 lb) bag ice
15 -20 lbs boston butt, with fat caps scored
1/4 cup vegetable oil, for rubbing pork
1/4 cup Hungarian paprika
4 teaspoons fresh fresh coarse ground black pepper
4 teaspoons salt
4 teaspoons sugar
4 teaspoons cocoa powder
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 teaspoon cayenne pepper

Steps:

  • Combine the hot water and the salt (brine ingredients) in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the pork in the brine, fat cap up, and cover with cooler lid. Brine overnight, up to 12 hours.
  • Remove the pork from the brine and pat dry thoroughly. Rub the butt(s) with the vegetable oil. Then add your favorite rub mixture (I included recipe for mine above). Wrap in plastic wrap and allow to sit in fridge at least 3 more hours. Then remove and rest at room temperature for 1 more hour while you pre-heat the grill to 250 degrees F.
  • Using a smoker, place pork over indirect heat in smoker with hickory wood, (if you have one, insert a probe thermometer into the thickest part of the pork, and set the alarm for 165 degrees F. If you don't have one, you will have to use a stick thermometer every hour after about 10 hours.) Close the lid and cook for at least 4 hours.
  • After 4 hours check the pork; if the surface is golden brown, cover with aluminum foil tent and continue cooking. Once the butt(s) reach 165 degrees F (about 14 hours), remove from grill, cover loosely with aluminum foil, and allow to rest for 1 hour. Shred then add favorite bbq sauce. (The best brand is Sven's Sizzlin Sauce, but if you can't find that Famous Dave's Sweet and Zesty will work as well.).
  • For my homemade Carolina Style bbq sauce (also good as a marinade):.
  • 5 cups cider vinegar 5 tbl kosher salt 2 ½ tsp cayenne pepper 1 tbl + 2 tsp crushed red pepper flakes ¾ cup brown sugar.
  • Combine and allow to sit at room temperature for at least 6 hours to let flavors blend before using. I usually make it just before I load the meat into the smoker. Then add this sauce to moisten the shredded meat about 1 cup at a time until meat is wet enough to your liking. (About 3½ to 4 cups per 10 pounds of meat for me, you may not like as much or more, here's a hint: taste often until it's the way you like it.) Then you can add some of the store brand sauce of your choice, to "kick it up a notch", if you wish.
  • Then, I usually finish it by adding a little more of the dry rub. Feel free to experiment with this one, you may or may not want to add any more once the sauce is applied.

Nutrition Facts : Calories 677.3, Fat 45.5, SaturatedFat 15.2, Cholesterol 193.2, Sodium 7592.3, Carbohydrate 17.1, Fiber 0.8, Sugar 15.8, Protein 48.5

SMOKED PULLED PORK



Smoked Pulled Pork image

OMG! I made this recipe and I have to say I have never tasted anything so wonderful!! I always think I'll have leftovers, but all I have left is a bone and a few pieces of fat! The rub is from the Loveless Cafe in Nashville Tennessee. It does take a while, but once it's on the grill, all you have to do is throw in some extra charcoal and hickory chips/chunks. So you can do other things around the house while you cook it. The smell while it is cooking is wonderful, so you may have neighbors wandering over! I made this New Years Day for my pork, and since it was just me and my DS, I used a 3 lb boneless pork butt....mistake. I got a few strips of meat as I was pulling it, but otherwise, DS ate it all...he said it was the best thing he'd ever had, and he wants the recipe to cook back at college. He says he'll be a "legend" if he fixes this at school! I know this looks intimidating, but believe me....it is more than worth the effort! Fabulous pork!! Try it once, and you'll be hooked!

Provided by breezermom

Categories     Pork

Time 9h10m

Yield 8 serving(s)

Number Of Ingredients 15

8 -10 lbs pork shoulder (boston butt)
3 ounces light brown sugar
1/3 cup garlic powder
1/4 cup black pepper, ground
1/4 cup thyme, dried
1/2 cup oregano, fresh and chopped
1/2 cup seasoning salt
1/4 cup chili powder
1 1/2 teaspoons celery salt
1/2 teaspoon fennel seed
1 teaspoon paprika
1/4 teaspoon dried rosemary, crumbled
1/8 teaspoon sage, dried & rubbed
hickory chips
charcoal

Steps:

  • Soak your hickory chips overnight.
  • Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat.
  • Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable).
  • Place the meat on the cold side of the grill, fat side up. Add hickory chips to the charcoal and close the lid.
  • Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful not to let the fire die.
  • Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
  • Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
  • Toss the meat with a vinegar hot sauce. (Optional).
  • Serve with barbecue sauce on a hamburger bun.

SMOKED PAPRIKA DRY-RUBBED PULLED PORK SANDWICHES



Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches image

Provided by Food Network

Categories     main-dish

Time 7h50m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons smoked paprika
2 tablespoons coarsely ground black pepper
2 tablespoons coarse salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon brown sugar
One 5- to 7-pound Boston pork butt
Two 12-ounce bottles wheat ale beer
1 cup store-bought barbeque sauce
1 1/4 cups mayonnaise
1/3 cup rice wine vinegar
2 teaspoons granulated sugar
2 1/2 pounds green cabbage, cored and finely shredded
1 large carrot, coarsely grated
Kosher salt and freshly ground black pepper
12 brioche buns, split

Steps:

  • For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight.
  • Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes.
  • Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated.
  • For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance.
  • To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.

FAUX SMOKED PULLED PORK (CARNITAS)



Faux Smoked Pulled Pork (Carnitas) image

Before I had a smoker, I used this to satisfy my pulled pork or carnitas craving. This meat is great in pulled pork sandwiches (see my coleslaw recipe) or in tacos. If you do not have all the spice rub ingredients, just get creative and use what you have. It will still turn out great. It is always a party-favorite. Enjoy.

Provided by thebioteacher

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 6h32m

Yield 8

Number Of Ingredients 16

6 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons dried oregano
2 tablespoons onion powder
1 tablespoon mustard seed
1 tablespoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
1 (3 pound) pork butt roast, or more to taste
3 tablespoons vegetable oil
2 cups water
2 tablespoons liquid smoke flavoring
2 dried chipotle chile peppers, or to taste

Steps:

  • Mix brown sugar, garlic powder, chili powder, paprika, oregano, onion powder, mustard seed, black pepper, cumin, coriander, and salt together in a small bowl.
  • Rub pork roast liberally with brown sugar mixture.
  • Heat oil in a large skillet over high heat. Add pork roast; cook until browned, 3 to 5 minutes per side.
  • Transfer pork to a slow cooker. Add water, liquid smoke, and chipotle peppers.
  • Cook on Low until pork is tender, about 6 hours. Transfer pork to a cutting board and pull apart with tongs.

Nutrition Facts : Calories 309.1 calories, Carbohydrate 16.8 g, Cholesterol 64.1 mg, Fat 16.9 g, Fiber 2.6 g, Protein 23.4 g, SaturatedFat 4 g, Sodium 91 mg, Sugar 11.4 g

SANTA MARIA SMOKED PULLED PORK RECIPE - (4.7/5)



SANTA MARIA SMOKED PULLED PORK Recipe - (4.7/5) image

Provided by Beefman-2

Number Of Ingredients 13

10 - 15 LB BOSTON PORK SHOULDER
TANGY SANTA MARIA RUB
1 TBSP KOSHER SALT
1 TBSP BLACK PEPPER
1 TBSP GROUND MUSTARD
1 TBSP PAPRIKA
1 TBSP GARLIC POWDER
1 TBSP ONION POWDER
1 TBSP BROWN SUGAR
1 TBSP DRIED OREGANO
1 TSP DRY ROSEMARY
1/2 TSP GROUND SAGE
1/2 TSP DILL

Steps:

  • MIX RUB TOGETHER IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER PREPARE PORK SHOULDER TRIM IT OF EXCESSIVE FAT,, LITTLE FAT ADDS FLAVOUR 1/8 TO 1/4 INCH WOULD BE GOOD FOR THIS RECIPE APPLY RUB TO SHOULDER THEN PLACE INTO TUPPERWARE TYPE CONTAINER PLACE LID ON AND INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER LETTING IT COME UP TO ROOM TEMP. START YOUR SMOKER. PREPARE YOUR SMOKER, SET TEMP AT 225 F, AND PREPARE YOU CHIPS, SMOKE WITH ONE OF THE FOLLOWING. MISQUITE, HICKORY, APPLE, MAPLE, OAK. SMOKE FOR NO MORE THEN 4 HOURS. CONTINUE TO COOK AFTER THE SMOKE HAS STOPPED UNTIL THE PORK REACHES 195 - 205 F START CHECKING THE PORK AT 185 - 190 F TO SEE HOW EASY IT PULLS APART,, USE A FORK. WHEN READY SHRED AND SERVE ON HAMBURGER BUNS WITH BBQ SAUCE AND ENJOY

MONTREAL SMOKED PULLED PORK WITH CURRY PICKLES



Montreal Smoked Pulled Pork with Curry Pickles image

Provided by Food Network

Time 11h

Yield 14 to 16 servings

Number Of Ingredients 23

1 cup packed light brown sugar
1/2 cup kosher salt
1 1/2 tablespoons freshly ground pepper
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon dried dill
1 teaspoon celery seeds
1 teaspoon red pepper flakes
1 bone-in pork butt (8 to 10 pounds)
3 tablespoons yellow mustard
4 cups apple cider vinegar
1/4 cup packed light brown sugar
2 tablespoons ketchup
2 tablespoons mild hot sauce
2 teaspoons red pepper flakes
Kosher salt and freshly ground pepper
Curry Pickles, for serving
Sliced potato bread, for serving
4 cups mixed apple, cherry and pecan wood chips

Steps:

  • Make the pork: Mix the brown sugar, salt, pepper, coriander, allspice, paprika, garlic powder, onion powder, mustard powder, dill, celery seeds and red pepper flakes. Rub the pork all over with the mustard, then the spice rub. (You may not need all of the rub.)
  • Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (225 degrees F to 250 degrees F).
  • Scatter some of the wood chips over the hot coals. Put the pork on the cooler side of the grill, over the drip pan, fat side facing the heat. Cover and cook until a thermometer inserted into the center of the pork registers 160 degrees F, 5 to 6 hours, adding a handful of wood chips every 1 to 1 1/2 hours and more charcoal as needed.
  • Meanwhile, make the barbecue sauce: Combine the vinegar, brown sugar, ketchup, hot sauce, red pepper flakes and 2 teaspoons each salt and pepper in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved, about 5 minutes. Refrigerate until ready to use.
  • Remove the pork from the grill, wrap in foil and return to the cooler side of the grill. Cover the grill and cook until a thermometer inserted into the center of the pork registers 195 degrees F to 200 degrees F, 3 to 5 more hours, adding more charcoal as needed.
  • Remove the pork from the grill and let rest 30 minutes. Carefully unwrap and pour off any juices. Pull the meat into chunks, discarding the excess fat and bone. Toss with half of the barbecue sauce; season with salt and pepper. Serve with curry pickles, bread and the remaining barbecue sauce.
  • Toss 3 thinly sliced English cucumbers with 2 tablespoons kosher salt in a large bowl. Refrigerate 1 to 2 hours, then rinse and transfer to a large glass bowl or jars; add 1 thinly sliced large onion. Combine 1 1/2 cups each granulated sugar and white vinegar, 3/4 cup apple cider vinegar, 1/4 cup light brown sugar, 2 1/4 teaspoons mustard seeds and 3/4 teaspoon each celery seeds, curry powder and red pepper flakes in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved. Pour over the cucumbers and onions. Refrigerate at least 1 day and up to 2 weeks.

FAMOUS DAVE'S SMOKED PULLED PORK RECIPE - (4/5)



Famous Dave's Smoked Pulled Pork Recipe - (4/5) image

Provided by á-18001

Number Of Ingredients 3

1 (5 to 6 pound) bone-in pork shoulder roast (Boston Butt)
Famous Dave's Rib Rub
Your favorite Famous Dave's BBQ sauce

Steps:

  • Grill your roast using Hickory or Mesquite chips soaked in water for a minimum of 30 minutes. Grill roast over indirect heat at 200-225 degrees for 5 to 6 hours turning every hour or so. Meat should be tender but still juicy with an internal temperature of 180-190 degrees. Add chips to the smoker or coals halfway through grilling time. 4 sandwich buns, toasted When roast is done, remove from grill and lightly cover with aluminum, letting roast rest for 30 minutes. In the meantime, heat the BBQ sauce in a pan slowly using low heat. Pull pork into shreds using your fingers or two forks. Remove any large pieces of fat or burnt pieces. In a large bowl, moisten the shredded pork with the sauce and mix well. Serve warm on toasted buns.

SMOKED PULLED PORK



Smoked Pulled Pork image

Provided by Food Network

Categories     main-dish

Time 12h22m

Yield 4 to 6 servings

Number Of Ingredients 4

1 (2 to 3-pound) Boston pork butt
Jalapeno peppers pickled in vinegar
Cajun spices
BBQ baste and marinade

Steps:

  • The night before, make incisions in pork butt and stuff with jalapeno peppers. Then, rub with your favorite blend of Cajun spices.
  • Start fire in smoker about 13 hours before you want to serve the pork. When the temperature reaches 200 degrees F, put pork butt in, uncovered. About 7 hours later, take meat out and baste with your favorite BBQ marinade, wrap pork in foil and return to smoker. Turn heat up to about 300 degrees F and let cook about another 5 hours.
  • When the bone slides out, the pork is done. Remove from smoker and pull pork apart. Serve on a bun and if, desired, your favorite barbecue sauce.

SMOKED PULLED PORK PIZZA



SMOKED PULLED PORK PIZZA image

Categories     Pork     Tailgating

Yield 8 slices

Number Of Ingredients 4

Pizza dough
BBQ sauce
Pulled pork smoked over apple and oak wood.
Smoked gouda cheese or Pepper Jack cheese

Steps:

  • Use your favorite spice mix to dry rub a pork butt and smoke it over oak and apple wood until 190 Degrees. Pull and chop the meat. Spread the pizza dough, spread the BBQ sauce on the dough, then add the pulled pork, then cover in shreaded cheese. Cook the pizza on a grill for a smokey crispy crust.

PULLED PORK SHEPHERD'S PIE RECIPE USING LEFTOVER SMOKED PORK BUTT



Pulled Pork Shepherd's Pie Recipe using Leftover Smoked Pork Butt image

Use leftover pulled pork in this classic comfort food recipe. Mashed potatoes, corn, peas, cheese. Whether the pork is smoked or made in a slow cooker, this recipe works great.

Provided by @MakeItYours

Number Of Ingredients 8

5-6 cups pulled pork
2 cups bbq sauce
1 cup frozen peas
1 cup frozen corn
3-4 pounds potatoes
2 tbsp butter
1/4 cup milk
1 1/2 cups grated cheddar cheese

Steps:

  • Preheat oven to 350F.
  • Peel potatoes and, if they are large, cut in half. Place in a pot and fill with water. Boil until tender. Drain the water. Add the butter and milk to the potatoes. Mash until the potatoes are creamy.
  • Toss pulled pork with bbq sauce until evenly coated. Spread on the bottom of a 13x9 baking dish (lasagna pan).
  • Sprinkle frozen peas and corn on top of the pork.
  • Spread the mashed potatoes on top of the frozen veggies.
  • Top with the grated cheese.
  • Bake in the oven for 45-60 minutes. The cheese should be starting to brown and some bbq sauce should be bubbling up the sides.

PELLET SMOKED PULLED PORK - KANSAS CITY STYLE



Pellet Smoked Pulled Pork - Kansas City Style image

This is a low and slow pellet smoked version of pulled pork. Unlike a UK style slow cooker version, this version does not get mixed with onion and BBQ sauce to complete the cooking. The meat is injected with a special mixture, from the heart of Kansas City, this is a tried and tested Kansas BBQ favourite. Serve in soft white baps.

Provided by robhughes72

Time 10h20m

Yield Makes This will make around 7-9 lbs of pulled pork, will be enough for 20 baps easily.

Number Of Ingredients 0

Steps:

  • Unpack, wash and pat dry the pork joint and trim most of the fat off (usually a thick slab on the front) - Rub generously all over and get the rub into all the knocks and crannies.
  • Wrap with film wrap and keep in a fridge over night. Mix approximately 1 cup of the apple juice mix with the 1/3 cup of hog injection in a bowl. Pour the other half into a spray container.
  • Approximately 1 hour before cooking (11 hours before serving time) take the meat out of the fridge and put into a disposable baking / roasting tin. Inject into at-least 8 places using the apple juice / hog injection mixture. Turn the grill on to reach 380 f
  • Once the grill has reach temp, place the roasting tin in - cook meat for 30 minutes then turn over, cook for another 30 minutes then cover the meat in foil. Turn grill down to 235. When the grill reaches this temp, unwrap the meat. BBQ the roast for 6 hours - spritzing meat every hour with the remaining apple juice mixture.
  • Insert a meat probe into the meat, so the end is in the centre but not touching the bone. Cook for 1 hour 20 minutes per lb in total, so an 8 lb roast will have another 3.5 hours (it's already cooked for 7 hours right) 10 lb roast another 6 hours. Cook until the meat reaches 195 anyhow, but the above is a good marker. Once cooked, wrap in foil let it sit in for at least 1 hour before shredding. Serve in a soft white bap, you can use BBQ sauce or apple Sauce (British twist) if you like.

SMOKED PULLED PORK



Smoked Pulled Pork image

Make and share this Smoked Pulled Pork recipe from Food.com.

Provided by KPD123

Categories     Pork

Time P1DT8h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons paprika
1 1/2 tablespoons black pepper
1 tablespoon brown sugar
1 tablespoon salt
1 tablespoon dry ground mustard
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
6 -8 lbs pork shoulder

Steps:

  • Combine dry ingredients, making sure to break up any sugar clumps. Reserve 1/4 cup of rub for later. Rub pork with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke.
  • Before smoking pork, re-rub with 1/4 cup of rub. Let pork come to room temp while smoker heats up to 220-240 degrees, about 45 minutes.
  • Smoke pork for 3 hours, then to speed up cooking and keep pork moist, wrap pork in heavy duty foil for remainder of smoking time. Pork will take at least 2 hours per pound to reach an internal temp of 195 degrees. If smoker cooks too low or if it's taking too long, put the foil-wrapped pork in the oven at 250 degrees to finish.
  • When pork reaches internal temp of 195 degrees. Remove from smoker and place a heavy duty towel over foil-wrapped pork for 30 minutes-3 hours.
  • Shred or pull pork with two forks or your hands, making sure to distribute the seasoned outer pieces with the inner pieces. Serve with your favorite sauce!

Nutrition Facts : Calories 827.9, Fat 61.9, SaturatedFat 21.3, Cholesterol 241.5, Sodium 1095.5, Carbohydrate 4.8, Fiber 1.2, Sugar 2.3, Protein 59.3

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