Pulled Pork BBQ

I have a few books that I consider to be essential to cooking just about anything on my smoker, such as pulled pork BBQ. Smoke & Spice by Chery Alters and Bill Jamison is definitely one of them. It is full of recipes and approaches on all things smoking-related. I cannot recommend it enough.

Two of the recipes from the book that I use (with slight variations) whenever I smoke a pork butt or shoulder are the ones for the Southern Sucor rub and the Southern mop. The two combined produce pork with tremendous flavor and a fantastic bark.
Pulled Pork BBQI cook my pulled pork BBQ on my Weber Smokey Mountain smoker. It’s easy to fire up, easy to keep running at a steady temperature, and comes in 3 different sizes to fit anyone’s needs.

Most of the pulled pork I made this time went onto sandwiches, topped with a fantastic roasted poblano slaw. But, I kept a bit around for making an out-of-this-world good pulled pork poutine and a few pulled pork hot pockets.

You can also cook pork butt over a high-heat. If you prefer chicken, it’s just as easy to smoke and pull.

Pulled Pork BBQ

I cook my pulled pork BBQ on my Weber Smokey Mountain smoker. It’s easy to fire up, easy to keep running at a steady temperature, and comes in 3 different sizes to fit anyone’s needs.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 4 pounds
Calories 1218kcal
Author Mike

Ingredients

  • 7-8 pound pork butt or shoulder

For the Southern Succor rub (modified only slightly from Smoke & Spice).

  • 1/4 cup freshly ground black pepper
  • 1/2 cup paprika
  • 1/2 cup turbinado sugar I used Sugar in the Raw
  • 1/4 cup kosher salt
  • 4 teaspoons dry mustard
  • 2-3 teaspoons cayenne

For the Southern sop (modified only slightly from Smoke & Spice)

  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 tablespoon Worcestershire sauce
  • 1 1/2 - 2 tablespoons Southern Succor rub from above

Instructions

  • Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
  • Trim any large pieces of fat off the pork. You don't have to be real picky about it, just get any large chunks.
  • Combine the rub ingredients. Rub all but about 2 tablespoons of the rub all over the pork.
  • Place the pork onto the smoker and cook until the meat reaches 185 F.
  • Combine the sop ingredients in a small sauce pan over medium heat. Stir until dissolved. Keep warm until ready to use.
  • Once the meat hits 185 F brush the sop onto the meat. I used a big basting mop.
  • Keep sopping every 5 degrees until the meat hits 200 F at which point you can remove the pork from the smoker. Wrap it in foil and let it rest at least 30 minutes before shredding.

Nutrition

Calories: 1218kcal | Carbohydrates: 38g | Protein: 151g | Fat: 47g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 476mg | Sodium: 7620mg | Potassium: 3031mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1082IU | Vitamin C: 25mg | Calcium: 199mg | Iron: 12mg

Nutritional values are approximate.


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