Spicy Pulled Pork

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 05/19/22
Spicy Pulled Pork
Regarding BBQ, Inc.
Prep: 15 mins
Cook: 8 hrs
Marinate and Rest: 2 hrs
Total: 10 hrs 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
925 Calories
64g Fat
2g Carbs
79g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 925
% Daily Value*
Total Fat 64g 83%
Saturated Fat 24g 119%
Cholesterol 293mg 98%
Sodium 678mg 29%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 79g
Vitamin C 3mg 14%
Calcium 108mg 8%
Iron 6mg 31%
Potassium 1189mg 25%
*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.)

Let's face it, pulled pork is one of the most delicious recipes out there for barbecue lovers. The only thing that could possibly make it better is by adding a little bit of kick to it. And, this recipe does just that, making it perfect for the spicy food fan. A quick rub to make, it offers up to 7 different spices from paprika, garlic, onion, thyme, and more. You can adjust the amount of red pepper used in this pulled pork recipe to increase or reduce its spiciness.

Pork butt is cooked best slowly and when done right, is so tender and fall apart delicious, that you can shred it with a fork. This recipe smokes the pork for 8 hours, and then you toss the shredded pork with your favorite barbecue sauce. 

Serve this pulled pork in a bun with a cool, creamy coleslaw on top. Add a side of baked beans, and your other favorite side dishes for this classic meal.

Ingredients

For the Rub:

  • 2 tablespoons paprika

  • 2 teaspoons onion salt

  • 2 teaspoons dried oregano

  • 2 teaspoons garlic powder

  • 2 teaspoons dried thyme leaves

  • 1/2 teaspoon ground red pepper

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. In a small mixing bowl, combine all of the rub ingredients—paprika, onion salt, dried oregano, garlic powder, dried thyme, ground red pepper, and black pepper.

  3. Coat pork shoulder with seasonings and cover with plastic wrap.

  4. Refrigerate 1 to 3 hours.

  5. Preheat smoker and prepare for an 8-hour smoke.

  6. Make sure wood chips are soaked and drained before using them.

  7. Add charcoal and wood chips as necessary to keep the temperature low, around 225 F / 110 C.

  8. Smoke pork shoulder for about 8 hours or until the internal temperature reaches 185 F / 85 C.

  9. Once the pork is cooked, remove it from the smoker.

  10. Wrap tightly in foil and allow to sit for an hour.

  11. Afterward, unwrap the pork butt and shred.

  12. Combine pork with 1/3 of your favorite table sauce.

  13. Keep warm and serve on white bread buns with remaining sauce on the side.

  14. Top with coleslaw.

  15. Enjoy!

How to Store and Freeze

  • Any leftover cooked pulled pork can be kept in an airtight container and placed in the refrigerator for up to four days.
  • Pulled pork can also be frozen in freezer bags for up to three months. Thaw it overnight in the fridge before using.

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