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Prep Time10 Mins
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Cook Time6 Hour
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Serving6
The 1 Best Smoked Pulled Pork Recipe: Juicy & Easy Guide
Spring is finally here, and I couldn’t wait to fire up the smoker again. This Smoked Pulled Pork was the star of the show, and I’m excited to share my process with you.
The Secret to the Perfect Dry Spice Rub
I placed a 2kg pork shoulder on the grate after trimming it and giving it a generous coating of my homemade blend. The base for this recipe was SPG (salt, pepper, garlic), which I mixed with brown sugar, cumin, and smoked paprika for that perfect bark.
How to Cook the Meat in an Old Smokey
For the authentic smoke flavor, I used cherry wood logs. The meat spent about 6 hours in the smoker. To keep the Smoked Pulled Pork juicy, the final hour was spent wrapped in foil (the “Texas Crutch” method) until the internal temperature reached 95°C.
Serving the Ultimate BBQ Sandwich
After removing it from the heat, I let it rest for an hour—don’t skip this step! Then I shredded the pork and mixed it with a bit of sauce. I toasted the ciabatta and topped everything with pickled red onions and jalapeños. It turned out fantastic!
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Ingredients
Nutrition
Based on a daily intake of 2000 kcal
- Daily Value*
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Calories 780kcal39%
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Protein 42g84%
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Total Fat 34g48%
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Saturated Fat 12g60%
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Total Carbohydrates 76g29%
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Sugars 18g20%
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Dietary Fiber 4g16%
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Salt 3.2g133%
- The table shows the nutritional value for 1 serving (approx. 130-150g cooked meat + 1 ciabatta + toppings), based on an average adult's daily requirement of 2000 kcal.
Directions
After removing it from the heat, I let it rest for an hour before shredding it and mixing it with a bit of BBQ sauce.
I toasted the ciabatta and topped it with pickled red onions and jalapeños. It turned out fantastic!
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