Smoked Pulled Pork

Smoked Pulled Pork

I’m from North Carolina originally.  We take our Barbecue very seriously.  I should specify.  I’m from Western North Carolina…the best side of the state.  East Carolina is all proud about their barbecue, but it’s gross.  Absolutely gross.  It’s vinegar based.  Western North Carolinians HATE vinegar based.  We prefer the smoky kind of barbecue.  And for our sauce.  Oh, hunny.  It’s gotta be tomato based.  NOT vinegar based.  Capeesh? You want to do pulled pork right? Stick with this recipe.  You’re going to LOVE it!

Reach For:

1 tsp Cayenne Pepper

1 TBSP Onion Powder

1 TBSP Garlic Powder

1 TBSP Black Pepper

1 TBSP White Pepper

1 TBSP Thyme

1 TBSP Oregano

1 TBSP Salt

1 TBSP Paprika

1 TBSP Cumin

1 TBSP Sugar

1 TBSP Season Salt

1 Bottle of Yellow Mustard

1 Boston Butt Pork Shoulder


In a small bowl, mix spices with a spoon.  In a large bowl, place pork shoulder (bone-in), poking holes with a fork or knife.  Pour entire bottle of mustard in bowl and rub all over pork.  Add spices and massage into the meat until it’s well covered.  Marinate in refrigerator overnight.  Place meat on foil on a grill smoker.  Smoke with Hickory chips for 6-8 hours until pork reaches 190 degrees with a kitchen thermometer. It will have a nice crispy bark to it and the inside will be slightly pink.  Pull with two forks.

Yields: 12-14 servings

Recipe Source:  A combo of several recipes


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