|Nutritional Guidelines (per serving)|
|Servings: Serves 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||66%|
|Saturated Fat 19g||94%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||4%|
|*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.|
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.
- 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
Gather the ingredients.
In a small mixing bowl, combine all rub ingredients.
Coat pork shoulder with seasonings and cover with plastic wrap.
Refrigerate one to three hours.
Preheat smoker and prepare for an eight-hour smoke.
Make sure wood chips are soaked and drained before using them.
Add charcoal and wood chips as necessary to keep the temperature low, around 225 F/110 C.
Smoke pork shoulder for about eight hours or until internal temperatures reach 185 F/85 C.
Once the pork is cooked, remove it from the smoker.
Wrap tightly in foil and allow to sit for an hour.
Afterward, unwrap the 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.