Smoked Pulled Pork
You will love the simplicity and versatility of this recipe. It makes a lot so it is great for big gatherings.
Equipment
- Smoker
Ingredients
- 8-10 lbs bone-in pork shoulder
- 3 tbsp yellow mustard
- ¼ cup BBQ Rub
BBQ Rub
- ¼ cup dark brown sugar
- 1 tbsp coarse sea salt
- 2 tsp cracked black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground mustard
- ½ tsp cayenne pepper
Instructions
BBQ Rub
- Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps.Store BBQ rub in an airtight container
Smoked Pulled Pork
- Slather yellow mustard liberally over the pork shoulder and season all sides with BBQ rub.Once the pork has been prepped, allow to sit in the refrigerator over night.Get your smoker running steady at 225°F using either hickory, apple or a combination of both. Place the pork directly on the grill grates of the smoker, fat side up. Close the lid and smoke for 15-20 hours, or until the internal temperature of the pork reaches 195-200°F.Once the pork has reached temperature, remove it from the smoker and wrap it tightly in foil. Allow to rest for at least an hour.Once the pork is cool enough to handle, pull the pork into shreds--removing the bone, fat and any gristle.
