Prep Time:  45 mins
Cook Time:  120 mins
Total Time:  165 mins
Servings:  10-15

The words “pulled pork” must have some kind of magical properties — every time we say them, every mouth nearby starts to water! Chef Tony’s smoked pulled pork shoulder recipe backs that up and then some, with fall-apart texture and out-of-this-world flavor. His pulled pork recipe makes use of a homemade rub, but you’re free to use your favorite pre-mixed blend if you choose. Either way, we just about guarantee this low-and-slow pulled pork shoulder recipe will be a hit. Break it out at the next tailgate or family reunion, or cook for a small group and reuse the leftovers on sandwiches, tacos, and even pizza! Whatever you decide, this smoked pulled pork can shoulder the load.

Ingredients

Ingredients for Pork Shoulder

  • 5-10 lb bone-in pork shoulder/butt
  • 4 large wood chunks, soaked
  • Butcher's twine for rough portions (optional)

Ingredients for Rub

  • 2 Tbsp paprika
  • 3 Tbsp chili powder
  • 2 Tbsp kosher salt
  • 2 Tbsp light brown sugar
  • 2 Tbsp ground cumin
  • 2 Tbsp granulated garlic
  • 1 Tbsp cayenne pepper
  • 1 Tbsp black pepper
  • 2 tsp rubbed sage
  • 2 tsp oregano
  • 2 tsp corn starch
  • 1 Tbsp ground coriander

Ingredients for Drip Pan

  • 2 multicolor bell peppers
  • 1 yellow onion
  • 6 sprigs of fresh rosemary
  • 1 whole bulb of garlic
  • 4-5 cups apple cider
  • 4-5 cups apple cider vinegar

Items You'll Need

Instructions

Instructions for Pulled Pork

  1. Trim any loose or heavy fat areas down to 1/8 inch, rinse the pork shoulder, and pat dry with paper towels.
  2. Coat the pork shoulder with 1 cup of your favorite rub, or combine the rub ingredients listed above and use that blend to season the pork.
  3. Pork shoulder being covered in seasoning
  4. Optional: if your cut of pork is loose or unmanageable (enough to cook unevenly,) tie it with butcher's twine — twice horizontally and twice vertically.
  5. Once rubbed, wrap the pork shoulder well with plastic wrap and place it in the refrigerator for 3–5 hours.
  6. Remove the shoulder from the refrigerator about 30–45 minutes before you plan to cook. Now’s the time to preheat your kamado grill to somewhere around 225–250°F.
  7. With the kamado preheated, place the soaked wood chunks on top of the coals and cover your coal bed with a ceramic heat deflector. Close the lid and allow your kamado to return to the proper temperature.
  8. Large wood chunks over a bed of coals
  9. While you wait, add a mixture of 50% apple cider and 50% apple cider vinegar to a spray bottle. Set aside.
  10. If you’re using an optional water pan, add the bell peppers, onion, rosemary, and garlic. Pour the apple cider and apple cider vinegar into the pan, filling it about ¾ of the way. Fill the rest of the pan with water.
  11. Open your kamado and set the water pan on the ceramic heat deflector. After that, insert your grill grates.
  12. Place the pork shoulder directly on the cooking grates, fat side down. Allow the pork to cruise for about 2 hours.
  13. Seasoned pork shoulder on a kamado grill's racks
  14. A few hours into the cook, open the lid and spritz the pork with your spray-bottle mixture. Insert a temperature probe into the pork shoulder, close the lid, and monitor the pork as it climbs to 155–160°F.
  15. Once the pork hits 155–160°F, give it another spritz before removing it from the kamado. Double-wrap it with foil and set it back in the kamado (which should still be at 225°F), continuing to cook low and slow until the internal temperature reads 195°F.
  16. When the pork hits the desired temperature, take it out of the kamado and allow it to rest for about 30–45 minutes.
  17. Pull the rested pork shoulder into shreds using two forks or pork claw grilling accessories made for shredding large cuts of meat. Yes, it’s as cool as it sounds.
  18. Serve with a side of your favorite BBQ sauce — with or without buns — and some crunchy vinegar coleslaw. However you like your BBQ pork, be sure to enjoy!
  19. Finished and assembled Smoked Pulled Pork Shoulder sandwich