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.
Calories: 336kcal
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
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.
Nutrition
Serving: 1g | Calories: 336kcal | Carbohydrates: 6g | Protein: 31g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 274mg | Fiber: 1g | Sugar: 4g