Description
Tender, shreddable, and smoky pulled pork made with a simple dry rub and low-and-slow grilling. This forgiving recipe feeds a crowd and is perfect for backyard celebrations.
Ingredients
Scale
- 6–8 pounds Pork Shoulder (Boston Butt)
- ½ cup Brown Sugar
- 2 tablespoons Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper
- ½ cup Apple Cider Vinegar
- 1 bag Wood Chips (Hickory or Applewood)
- 1 bottle BBQ Sauce (Vinegar-based preferred)
- 12–16 Brioche Buns
- 1 batch Coleslaw
Instructions
- Take pork shoulder out of fridge and let sit at room temperature for 30 minutes. Pat dry with paper towels.
- In a large bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper.
- Generously coat the pork shoulder with the rub, massaging it into every crevice. Cover and refrigerate for at least 4 hours or overnight.
- Prepare grill for indirect heat (225-250°F). Light charcoal on one side, place drip pan on the other. Add wood chips to coals.
- Place pork fat-side up over indirect heat. Maintain temperature between 225-250°F. Mist with apple cider vinegar every hour.
- After 3-4 hours, when bark is dark and internal temp stalls around 150-160°F, wrap pork tightly in heavy-duty foil with a splash of apple juice or broth (Texas Crutch).
- Return wrapped pork to grill and cook until internal temperature reaches 195-205°F.
- Remove pork from grill, wrap in towels, and place in an empty cooler to rest for at least 1 hour (up to 4 hours).
- Shred meat using two forks, discarding large fat chunks. Mix with BBQ sauce to taste.
- Serve on brioche buns with coleslaw and extra BBQ sauce.
Notes
Do not open the lid too often to maintain temperature and smoke. Ensure the pork rests properly to redistribute juices. The internal temperature should reach 195-205°F for optimal tenderness. You can prep the rub ahead of time and store it in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich with cole
- Calories: 450
- Sugar: 18
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 2
- Protein: 35
Keywords: pulled pork, labor day recipe, smoked pork, bbq pork, slow cooked pork, backyard bbq, easy grilling