Name: Smoked Pulled Pork
Prep time: 30 minutes
Cook time: 3 minutes
Yield: 6 to 8 servings
Ingredients: 1 (5 to 8 lb.) pork shoulder (bone-in or out); 6 Tbsp. choice of BBQ seasoning:

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Smoked Pulled Pork

Recipe by Savory Spice Test Kitchen

Grilling & BBQ

Pulled pork, a classic American BBQ staple in the South and Midwest, is smoked, baked, then grilled to perfection using the 3-2-1 method.

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Serves 6 to 8 servings

Prep Time 30 minutes

Cooking Time 3 minutes

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Ingredients

1 (5 to 8 lb.) pork shoulder (bone-in or out) 6 Tbsp. choice of BBQ seasoning:

Woody Creek BBQ Seasoning (Salt-Free)

Kansas City BBQ Rub

Georgia Boys BBQ Rub

Western Carolina BBQ Rub

Native Texan BBQ Rub

4 Tbsp. Salt & Pepper Tableside Seasoning

Directions

Step 1 Pat pork shoulder dry, then slather all sides with Woody Creek BBQ Seasoning (Salt-Free) and Salt & Pepper Tableside Seasoning to coat meat. Set rubbed shoulder aside while you get the smoker ready. Use the 3-2-1 method to smoke-roast-grill the shoulder.

Step 2 3 hours in the smoker:

Step 3 Set up smoker with wood of choice and heat to 250 to 275 degrees. Set meat in smoker and maintain the temperature range while meat smokes for 3 hours.

Step 4 2 hours in the oven:

Step 5 Preheat oven to 250°F. Wrap shoulder in aluminum foil and add 3 Tbsp. apple cider vinegar to the wrap. Set foil packet on a baking sheet and roast shoulder for 2 hours.

Step 6 1 hour on the grill:

Step 7 About 30 min. before removing the meat from oven, heat grill to 300°F keeping heat all to one side. Remove shoulder from oven and remove the foil wrap. Place meat on grill on the opposite side of the heat.

Step 8 Close lid and check temperature every 15 min. or so, basting or saucing with favorite BBQ sauce if desired each time you check. Meat is done when the internal temperature reaches 200°F, which takes about an hour. Remove from grill and rest for 15 to 20 min. before serving.

Step 9 To serve:

Step 10 Use two forks or meat shredders to pull the shoulder apart into smaller pieces. Serve with BBQ sauce and cole slaw on the side.

Recipe Notes

Try our 'Cue Glue which helps the seasoning stick to your protein and creates a chewy yet tender bark. Slather on 2 to 3 tsp. per pound on all sides of the meat before applying the seasoning. Try with Woody Creek BBQ Seasoning (salt-free) to control your sodium or your favorite Savory Spice BBQ rub.

Seasoning guide:

Use 1 Tbsp. BBQ rub for every 1 pound of meat
Use 1 Tbsp. Salt & Pepper Tableside Seasoning for every 1 pound meat, can use less if the BBQ rub contains salt