Smoked Pulled Pork
Variations: you can get some smoke flavor on your brisket and then finish in your oven as an option. If your oven is convection this could cut your cooking time. Not recommended for BBQ competition.
Servings: 10
Calories: 623kcal
Ingredients
- 4 - 6 lb pork shoulder, (Boston Butt)
- 1 cup Dry Seasoning Rub see dry rub recipes
- 8 each kaiser rolls
- 1 pnt coleslaw see coleslaw recipe
- 1 pnt pig sauce see recipe
Instructions
- 1. Rub pork shoulder with dry rub, cook at 225 degrees in the smoker for 8 – 10 hours, 195 -205 degrees. Some of pieces to the butt shred at lower temperatures like 185 however there are parts that need cooked until 205 then all will pull.2. Shred pork or chop depending on your preference, serve on kaiser, top with 1 T. pig sauce, and 1.5 T. coleslaw on top.
Notes
Variations: you can get some smoke flavor on your brisket and then finish in your oven as an option. If your oven is convection this could cut your cooking time by 1/3.
Not recommended for BBQ competition.
Nutrition
Serving: 8oz | Calories: 623kcal | Carbohydrates: 5g | Protein: 86g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 301mg | Potassium: 1587mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 8mg