Smoked Pulled Pork - How to Smoke a Pork Shoulder for Fantastic Pulled Pork
Do you love pulled pork? This smoked pulled pork, from a pork shoulder, is one of the easiest things that you can make in a Kamado Joe or Big Green Egg. It's tasty, succulent and literally falls off the bone. Give it a try.
Ingredients
- 7 lb bone-in Boston butt pork shoulder
- 2 tbs kosher salt
- 1 tbs black pepper freshly ground
- ¼ cup paprika not smoked
- 2 tbs olive oil
Instructions
- Make the dry rub by combining the salt, black pepper and paprika. Stir well. Rub olive oil over the entire roast then sprinkle the roast with the dry rub. Apply liberally and make sure to cover the sides as well.
- Setup the smoker for indirect heat at 250° F. Add 4 - 5 chunks of apple or cherry wood to the coals. Place a shallow pan beneath the cooking grate and add 1 - quarts of water.
- Place the roast in the smoker and cook until the internal temperature reaches 165 F. Remove the roast and wrap tightly in heavy duty foil. Return the roast to the smoker and cook until the internal temperature reaches 195° F.
- Remove the roast, wrap it in an old towel and place it in a cooler to rest for about 30 minutes. Carefully open the foil (there will be a LOT of juice) and shred the pork with a fork.
Video
Notes
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Nutrition
Serving: 8ozCalories: 313kcalCarbohydrates: 1gProtein: 38gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 845mgPotassium: 672mgFiber: 1gSugar: 1gVitamin A: 62IUVitamin C: 3mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!