Spicy Pulled Pork

By Derrick Riches

Updated 12/05/18

Spicy Pulled Pork
Spicy Pulled Pork. Regarding BBQ, Inc.
Ratings (8)
  • Total: 8 hrs 15 mins
  • Prep: 15 mins
  • Cook: 8 hrs
  • Yield: Serves 6 to 8
Nutritional Guidelines (per serving)
859 Calories
52g Fat
2g Carbs
91g Protein
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Nutrition Facts
Servings: Serves 6 to 8
Amount per serving
Calories 859
% Daily Value*
Total Fat 52g 66%
Saturated Fat 19g 94%
Cholesterol 332mg 111%
Sodium 349mg 15%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Protein 91g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is perfect for the spicy food fan. You can adjust the amount of red pepper used in this pulled pork recipe to increase or reduce it spiciness. Serve with a cool, creamy coleslaw.

Ingredients

  • 1 boneless pork butt (5-6 pounds/2.3-2.8 kg)
  • For the Rub:
  • 2 tablespoons/30 mL paprika
  • 2 teaspoons/10 mL onion salt
  • 2 teaspoons/10 mL dried whole oregano
  • 2 teaspoons/10 mL garlic powder
  • 2 teaspoons/10 mL dried whole thyme
  • 1/2 teaspoon/2.5 mL ground red pepper
  • 1/2 teaspoon/2.5 mL ground black pepper

Steps to Make It

  1. Gather the ingredients.
  2. In a small mixing bowl, combine all rub ingredients. Coat pork shoulder with seasonings and cover with plastic wrap. Refrigerate 1-3 hours. Preheat smoker and prepare for an 8-hour smoke.
  3. Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep the temperature low, around 225 degrees F/110 degrees C. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 degrees F/85 degrees C.
  4. Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour. Afterward, unwrap pork butt and shred. Combine pork with 1/3 of your favorite table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Coleslaw.