|Nutrition Facts (per serving)|
|Servings: 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. 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.
- 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 of the rub ingredients—paprika, onion salt, dried oregano, garlic powder, dried thyme, ground red pepper, and black pepper.
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 the internal temperature reaches 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.
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.