Classic Pulled Pork

Classic Pulled Pork

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Patrick Johnson


Ahhh, pulled pork. So succulent, so versitile. Try it on a sandwich, by itself or on a fusion taco. Hard to go wrong here.


★★★★★ 1 vote

2 Hr
6 Hr


  • 1/2 c
    kosher salt
  • 1/2 c
    light brown sugar
  • 4 Tbsp
    garlic powder
  • 4 Tbsp
    onion powder
  • 4 Tbsp
    paprika, smoked
  • 4 Tbsp
    chili powder
  • 2 Tbsp
    celery salt
  • 2 Tbsp
    dry mustard
  • 2 Tbsp
    black pepper, freshly ground
  • 2 tsp
    white pepper, ground
  • 2 tsp
    thyme, dried
  • 1
    8-10 pound pork shoulder, bone-in
  • 2 c
    apple or white grape juice (you will need a spray bottle)
  • 1 1/2 c
    favorite bbq sauce
  • 10 c
    hickory or applewood wood chips, soaked in water for 30 minutes

How to Make Classic Pulled Pork


  1. Combine spices and mix well.
  2. Generously season meat with spice mix and rub in very well.
  3. Cover and place in the fridge for at least two hours.
  4. Prepare grill or smoker for indirect heat at about 225 degrees.
  5. Scatter 1/4 of the wood chips when grill or smoker reaches temperature.
  6. Maintain temperature adding coals and/or wood chips as needed to maintain temp and a light colored, consistent smoke. Spray pork with juice each time you add coals and/or wood.
  7. When the pork reaches an internal temperature of 165 degrees (4-5 hours), remove from grill and double wrap in foil.
  8. Return pork to grill or smoker and cook for another 1-2 hours until internal temperature is 195 degrees.
  9. Remove from grill and let rest for approximately 30-45 minutes in the foil.
  10. Once rested, remove foil and remove bone.
  11. Shred removing any large pieces of fat and serve with you favorite BBQ sauce.

Printable Recipe Card

About Classic Pulled Pork

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern
Hashtags: #super #BBQ #bowl

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