shoulder Archives - Life's A Tomato

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 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.

I Love My Smoker

I cook my pulled pork BBQ on my Weber Smokey Mountain smoker. It’s easy to fire up. It’s easy to keep running at a steady temperature. And it 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.

Weber Pecan Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Apple Wood Chunks, for Grilling and Smoking, 4 lb.

Weber Cherry Wood Chunks, for Grilling and Smoking, 4 lb.

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

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5 from 1 vote

Pulled Pork BBQ

I cook my pulled pork BBQ on my 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

Keyword barbecue, BBQ, pulled pork, smoked

Prep Time 10

Cook Time 12

Total Time 12 10

Servings pounds

Calories 1218kcal

Author Mike

Ingredients

7-8 pound pork butt or shoulder

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

¼ cup ground black pepper
½ cup paprika
½ cup turbinado sugar I used Sugar in the Raw
¼ 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
½ cup water
½ tablespoon Worcestershire sauce
1 ½ – 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.