Smoked Pulled Pork Recipe
This easy smoked pulled pork recipe doesn’t require any fancy techniques or ingredients—just a smoker, pork roast, and some time. It’s a great way to make juicy, flavorful pulled pork for your next bbq with plenty left over to make sandwiches, tacos, and so much more.
Servings: 15 people
Calories: 245kcal
Ingredients
- 8 pounds pork roast (or pork shoulder, Boston butt or picnic roast)
- 2/3 cup yellow mustard
Sweet Rub
- 1½ tablespoons onion powder
- 1½ tablespoons garlic powder
- 1½ tablespoons paprika
- 1½ tablespoons chili powder
- ¾ teaspoon salt
- ¾ teaspoon black pepper
Instructions
- Preheat your smoker to 225 degrees F for about about 15-20 minutes.
- Take the pork out of the packaging and pat it dry with a paper towel. Use a pastry brush and coat the pork roast with a thin layer of yellow mustard on all sides.
- In a small bowl, mix together the onion powder, garlic powder, paprika, chili powder, salt, and pepper. Sprinkle the spice mixture over the entire pork roast- pressing it in so it sticks.
- Place the pork roast directly on the grill grates, fat side up.
- Insert a digital meat thermometer into the thickest part of the roast and smoke until the internal temperature of the roast reaches 160 degrees F—about 5-7 hours.
- Once it reaches 160 degrees F, wrap it in butcher paper, or place in an aluminum tray and cover with aluminum foil. Continue to cook until the internal temperature hits 203 degrees F.—another 3-5 hours.
- Once cooked, take the roast off the grill and leave it wrapped in the butcher paper. Wrap it up in an old towel and place it in a cooler to rest for at least 1 additional hour to help the meat become tender and break down all the connective tissue.
- After resting, unwrap the smoked pork, remove the bone if needed, and shred the pork. Reserve the meat juices and add them back to the shredded meat.
- Serve with your choice of barbecue sauce, buns, or slaw. Or enjoy in tacos, burritos, sandwiches, nachos, salads and more. Enjoy!
Notes
Best wood for smoking: Use hickory, apple, or cherry, or a mix of these pellets for a smoky and slightly sweet flavor.
Storing instructions: let your shredded pork cool completely, then store in an airtight container in the fridge for up to 1 week, or the freezer for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: to reheat in the microwave, place into a microwave-safe container and reheat for about 30 seconds at a time on high until warm. Or, reheat in a pot on medium heat over the stove with a little broth or water.
Nutrition
Calories: 245kcal | Carbohydrates: 2g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 86mg | Sodium: 927mg | Potassium: 499mg | Vitamin A: 595IU | Vitamin C: 1.2mg | Calcium: 31mg | Iron: 2.3mg