This recipe for BBQ Pulled Pork meets all three criteria of what I was looking for!
It’s always a dilemma trying to figure out what to feed a crowd.
Obviously it has to be delicious.
And a bonus if it’s something I can prepare in advance and it’s easy to serve.
We are cooking just about everything in the smoker these days, you could also cook this in the oven, but obviously it was would be missing that smoky flavor from the wood chips.
How to Make BBQ Pulled Pork
This is a 5 pound pork shoulder that I rubbed with mustard the night before.
And then covered it with my BBQ spice blend.
It’s a mixture of chili powder, garlic powder, cumin, kosher salt, pepper, paprika, brown sugar, and some ground red pepper for a little heat.
The next morning it was ready for the smoker.
If you don’t feel like making your own rub, the BBQ Seasoning at The Savory Spice Shop is amazing!
A few tricks that I have picked up from some friends about smoking pork…
smoke at 225-250 degrees for about an hour per pound, spray it with apple cider vinegar every hour.
And once the temp reaches 195 degrees wrap the whole pork shoulder in foil and also in a bath towel.
Then place it in a cooler for about an hour before shredding.
This steams the meat making it even more tender and easier to shred.
If you are cooking in the oven, set the oven to 250 for the same cook time and methods above.
Click below to order this instant read thermometer from Amazon
Once dinner is ready to be served, just shred it on a baking sheet or large cutting board.
Using either forks or shredding claws.
We served it with BBQ sauce, buns, and coleslaw 🙂
If you have some leftover BBQ Pulled Pork, try it on BBQ Pork Cornbread Waffles
or on Cast Iron BBQ Nachos!
Also, Fireball Whiskey Chicken Wings are amazing in the smoker…
My new Traeger Cookbook is now available on Amazon, click below to order one today!
BBQ Pulled Pork
A tried and true recipe for some of the best BBQ pulled pork around!
- 5 to 8 pound bone in pork shoulder/ pork butt
- 1 Tbsp yellow mustard
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 2 Tbsps brown sugar
- 1 Tbsp kosher salt
- 1/2 Tbsp pepper
- 1/2 Tbsp cumin
- 1/2 Tbsp garlic powder
- 1 tsp ground red pepper (optional for heat)
- 1/2 cup apple cider vinegar in a spray bottle
The night before smoking or baking this pork, rub the pork with the yellow mustard. Combine chili powder, paprika, brown sugar, salt, pepper, cumin, garlic powder, and ground red pepper in a bowl and stir to combine. Rub the spice mixture over all sides of the pork. Cover and refrigerate overnight.
Place the pork in a smoker (or oven in a baking dish if you don’t have a smoker, but the smoker is highly recommended) set to 250 degrees for 5 to 8 hours (approx. 1 hour per pound and internal temp of 195 degrees). Spray with the apple cider vinegar a few times each hour.
Wrap the pork in foil, wrap a towel around it and place in a cooler for 1 hour to let it rest and steam.
Shred the pork and serve with your favorite BBQ sauce.