Spicy Pulled Pork

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 04/20/19
Spicy Pulled Pork
Regarding BBQ, Inc.
  • 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
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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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.)

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. 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 its spiciness. Serve with a cool, creamy coleslaw and your other favorite side dishes for this classic meal.

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

  2. In a small mixing bowl, combine all rub ingredients.

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

  4. Refrigerate one to three hours.

  5. Preheat smoker and prepare for an eight-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 eight hours or until internal temperatures reach 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!

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