Perfectly Smoked BBQ Pulled Pork
Indulge in the ultimate barbecue experience with this delectable smoked pulled pork recipe. This dish features a succulent pork shoulder that is slow-cooked to perfection, exuding rich flavors that only come from hours of smoking. Enhance the taste with a sweet and tangy rub that forms a beautiful, dark crispy bark, while the inside remains pull-apart tender. Serve it on a toasted sandwich bun and top it off with your favorite creamy coleslaw for a delightful contrast. Ideal for gatherings, picnics, or a simple family dinner, this pull pork recipe is sure to impress everyone at the table!
12
Servings
250
Calories
7
Ingredients
Ingredients
light brown sugar
1 tablespoon (packed)
chili powder
1 tablespoon
kosher salt
1 tablespoon
bone-in pork shoulder butt
5-6 lbs (trimmed of excess fat)
barbecue sauce
2 cups (prepared)
sandwich buns
12 (toasted)
coleslaw
1 pint (optional, for topping)
Instructions
1
In a mixing bowl, combine the light brown sugar, chili powder, and kosher salt to create the seasoning rub. Generously massage this mixture all over the pork shoulder, ensuring it is evenly coated. Let the seasoned pork sit at room temperature for about 30 minutes to enhance the flavors.
2
Prepare your charcoal grill by lighting the charcoal and soaking 2 handfuls of hickory wood chips in water for at least 30 minutes. Aim for a grill temperature between 350°F to 450°F, which can be achieved by using about 30-40 briquettes for a 22-inch Weber grill. You'll also need a method to light additional coals for replenishing throughout the smoking process.
3
Once the coals are ready, divide them into two equal portions and move them to opposite sides of the grill. This indirect cooking method helps the pork to cook evenly. You can place a small pan in the center of the grill to catch drippings and add water to the pan if you want to prevent grease from smoking.
4
Drain the water from the hickory chips and sprinkle them directly onto the hot charcoal before closing the grill lid.
5
Cook the pork shoulder over indirect heat, maintaining the grill temperature, for approximately 5 to 6 hours. Check the internal temperature frequently; the pork is done when it reaches between 185°F to 190°F. Add hot coals as necessary to maintain consistent heat. Turn the roast every hour to ensure even cooking.
6
Once fully cooked, carefully remove the pork from the grill and loosely cover it with aluminum foil. Allow it to rest for about 30 minutes before shredding.
7
While the pork is resting, warm 2 cups of your favorite barbecue sauce in a small saucepan. Alternatively, you can prepare your own homemade barbecue sauce.
8
After resting, shred the pork using two forks or your hands and place it in a large mixing bowl. Add enough warmed barbecue sauce to moisten the pulled pork and mix well to combine.
9
Serve the smoked pulled pork on toasted sandwich buns and optionally top with coleslaw for an extra crunch and flavor.
Nutrition Information
15g
Fat
20g
Carbs
17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is a 5-6 lb bone-in pork shoulder butt.
How many people does this smoked pulled pork recipe serve?
This recipe makes approximately 12 servings.
What are the ingredients in the seasoning rub?
The seasoning rub consists of light brown sugar, chili powder, and kosher salt.
How long should the seasoned pork sit before cooking?
Let the seasoned pork sit at room temperature for about 30 minutes to enhance the flavors.
What type of wood chips are recommended for smoking?
Hickory wood chips are recommended for this recipe.
How long should I soak the hickory wood chips?
Soak the wood chips in water for at least 30 minutes before using.
What is the ideal grill temperature for smoking the pork?
Aim for a grill temperature between 350°F and 450°F.
How many charcoal briquettes should I use for a 22-inch grill?
Use about 30-40 briquettes to reach the desired temperature.
What cooking method is used on the grill?
The recipe uses the indirect cooking method, dividing coals on opposite sides of the grill.
Why should I put a water pan in the grill?
A water pan in the center catches drippings and helps prevent grease from smoking.
How long does it take to smoke the pork shoulder?
It takes approximately 5 to 6 hours to cook the pork shoulder over indirect heat.
What internal temperature indicates the pork is done?
The pork is ready when the internal temperature reaches between 185°F to 190°F.
How often should the roast be turned during cooking?
Turn the roast every hour to ensure it cooks evenly.
What should I do after removing the pork from the grill?
Cover it loosely with aluminum foil and let it rest for about 30 minutes.
How do I shred the cooked pork?
You can shred the pork using two forks or your hands after it has rested.
How much barbecue sauce is needed?
The recipe calls for 2 cups of your favorite barbecue sauce.
Should the barbecue sauce be cold when added to the pork?
No, the sauce should be warmed in a small saucepan before being added to the shredded pork.
What kind of buns are best for serving pulled pork?
Toasted sandwich buns are recommended for serving.
Is there a recommended topping for the sandwiches?
Yes, topping the pork with creamy coleslaw provides a delightful contrast in flavor and texture.
How many calories are in one serving of this pulled pork?
There are approximately 250 calories per serving.
What is the fat content per serving?
Each serving contains about 15g of fat.
How much protein is in one serving?
There is 17g of protein per serving.
What is the carbohydrate count per serving?
Each serving contains 20g of carbohydrates.
Can I use homemade barbecue sauce?
Yes, you can use your favorite store-bought sauce or prepare your own homemade version.
What does the seasoning rub create on the outside of the meat?
The rub forms a beautiful, dark crispy bark on the outside of the pork.
Is the pork shoulder trimmed before cooking?
Yes, the bone-in pork shoulder should be trimmed of excess fat.
What should I do if the grill temperature drops?
Add hot coals as necessary throughout the smoking process to maintain consistent heat.
What categories does this recipe fall under?
It is categorized as a Pork dish and is suitable for barbecues, picnics, and gatherings.
How much salt is used in the rub?
The recipe uses 1 tablespoon of kosher salt.
How much brown sugar is used for the seasoning?
The rub includes 1 tablespoon of packed light brown sugar.