Classic Pulled Pork

Classic Pulled Pork Recipe

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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
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


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

About Classic Pulled Pork

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