Smoked Pulled Pork
ID: a04e4c25...
A mouth-watering, tender, and juicy smoked pulled pork recipe. Slow-cooked to perfection on a pellet grill with a sweet and savory brown sugar rub, then shredded and served as delicious sliders topped with fresh coleslaw and pickles.
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🍳 Cooking Flow
Score the fat cap of the pork shoulder and apply mustard as a binder. → Season generously with the homemade brown sugar rub on all sides. → Smoke at 250°F for 3 hours, then spritz the dry edges with apple cider mixture hourly. → Wrap tightly in foil at 165°F-180°F internal temp and continue cooking until it reaches 200°F-203°F. → Rest for 45-60 minutes, pull out the bone, shred the meat, and assemble into sliders.
Cooking Steps
Brief Cooking Order
Score the fat cap of the pork shoulder and apply mustard as a binder. → Season generously with the homemade brown sugar rub on all sides. → Smoke at 250°F for 3 hours, then spritz the dry edges with apple cider mixture hourly. → Wrap tightly in foil at 165°F-180°F internal temp and continue cooking until it reaches 200°F-203°F. → Rest for 45-60 minutes, pull out the bone, shred the meat, and assemble into sliders.
Introduction
A mouth-watering, tender, and juicy smoked pulled pork recipe. Slow-cooked to perfection on a pellet grill with a sweet and savory brown sugar rub, then shredded and served as delicious sliders topped with fresh coleslaw and pickles.
Step 1
Score the fat cap of the pork shoulder in a diamond pattern using a sharp knife.
Step 2
Trim off any loose, hanging fat or meat from the pork shoulder. Ensure you keep the bone in, as it helps retain juices and holds the meat together.
Step 3
Apply a thin layer of Caribbean mustard (or regular yellow mustard) to the bottom and sides of the pork shoulder to act as a binder.
Step 4
Generously apply the rub seasoning (mix of brown sugar, black pepper, garlic powder, ancho chili powder, onion powder, and salt) onto the bottom and sides of the meat, patting it gently to adhere.
Step 5
Flip the pork shoulder fat-cap side up. Rub more mustard binder into the scored diamond cuts, then apply the remaining rub generously, ensuring it gets into all crevices.
Ingredients List
Important Notes
Using a bone-in pork shoulder is highly recommended because it helps retain juices and holds the meat together much better than boneless cuts.
Mustard is used purely as a binder; you won't taste any heavy mustard flavor in the finished pulled pork.
Spritzing should be targeted on the dry edges only. Avoid spritzing the top fat cap to keep the bark from getting soggy.
Letting the meat rest after cooking is essential to allow the juices to redistribute back into the meat fibers.
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