Smoky Pulled Pork
Smoky Pulled Pork is so simple to make on the grill. It’s great for feeding a crowd or use it for meal prep this week and make bbq sandwiches, tacos and more.
Smoked Pork Shoulder is one of our go- to meats for weekend grilling. There’s just nothing more comforting than a pulled pork sandwich drizzled with sweet and tangy bbq sauce and piled high with creamy coleslaw.
Ingredients for Smoky Pulled Pork:
- Pork Shoulder ~ Or Pork Butt generally has a blade bone that is easy to remove, or cook the pork bone-in if you prefer.
- Olive Oil ~ Coats the meat for the rub to stick to.
- Brown Sugar ~ Caramelizes with the spices and creates a tasty crust.
- Granulated Garlic
- Dried Thyme
- Onion Powder
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Dry Mustard
For Sandwiches:
- Buns
- BBQ Sauce
- Coleslaw
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
How to Grill Smoky Pulled Pork:
- Rest pork shoulder on the counter to come to room temperature.
- Mix brown sugar, spices, salt and pepper together in a bowl to make dry rub.
- Pat pork dry with paper towels.
- Drizzle with olive oil and sprinkle rub over all sides, pressing into the meat.
- Use hickory or oak to prepare a grill fire to about 350°.
- Cook pork shoulder over indirect fire with the grill closed.
- Keep grill temperature between 300° and 325° and cook for about an hour per pound until pork reaches 200- 205° using a digital thermometer .
- We cooked 2 shoulders that were about 4 pounds each for about 4 hours.
- Remove from the grill and allow to rest about 15 minutes.
- Shred with meat claws or forks.
How to Make BBQ Pulled Pork Sandwiches:
- Pulled pork can be mixed with bbq sauce or served warm with bbq sauce drizzled over the top.
- Serve on buns and add a generous portion of coleslaw for a Memphis Style barbecue.
GRILLING FACTS FOR SMOKY PULLED PORK:
- Grill: Big Green Egg Large
- Heat Source: Hardwood Lump Charcoal
- Wood: Hickory or Oak
- Grill Temperature: 300° – 350°
How to Store and Reheat Smoked Pork:
Place cooled pork in vacuum sealed bags to stay fresh or wrap in 2 layers of plastic wrap and refrigerate up to 4 days. Freeze up to 3 months, make sure to label with the contents and date.
Reheat in a skillet with water or bbq sauce over medium heat, stirring until heated through.
We picked up two pork shoulder roasts from the grocery store to make smoked sausage. We removed the bones and made smoked sausage from half of it. It is just as easy to smoke 2 pork shoulders as it is one. It’s perfect to feed a crowd or to have on hand for meal prep.
More Ideas For Pulled Pork:
Easy Smoked Carnitas are a favorite for feeding a crowd or for an epic Taco Tuesday! One of my all time favorites, the smoked pork is drenched in a citrus and garlic sauce and then baked until crispy.
Pork Tacos are another Tex-Mex favorite. Smoky pulled pork stuffed into crispy corn shells along with your favorite toppings. A family favorite every single time.
Serve bbq sandwiches up with plenty of coleslaw and grilled corn on the cob for a family favorite meal.
Smoky Pulled Pork has so many meal possibilities and is one of the best things you can put on the grill this weekend. My favorite for feeding a crowd and having on hand for easy weeknight dinners.
FOLLOW OUT GRILLING ON SOCIAL MEDIA
FACEBOOK * PINTEREST * INSTAGRAM * TWITTER
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Smoky Pulled Pork
Ingredients
- 2 four pound pork shoulders
- 4 tablespoons olive oil
- 3 tablespoons brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon green or red chile powder
- 1 tablespoon dried thyme
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon dry mustard
For Sandwiches
- Buns
- Sweet and Tangy BBQ Sauce
- Coleslaw
Instructions
- Rest pork shoulder on the counter to come to room temperature.
- Mix brown sugar, garlic, onion, thyme, chile powder, smoked paprika, salt, pepper and dry mustard together in a bowl to make dry rub.
- Pat pork dry with paper towels and place on a baking sheet.
- Drizzle olive oil over all sides of the pork and rub to coat evenly. Sprinkle rub over all sides, pressing into the meat.
- Create a fire in the grill with hickory or oak and bring the temperature to about 350°.
- Cook pork shoulder over indirect fire with the grill closed.
- Keep grill temperature between 300° and 325° and cook for about an hour per pound until pork reaches 200- 205° using a digital thermometer.
- Remove pork to cutting board and allow to rest about 15 minute before shredding with large forks or meat claws.
- For Sandwiches: Place pulled pork onto buns and drizzle with bbq sauce. Top with coleslaw if desired.
Notes
Nutrition
