Smoked Pulled pork is taken to the next level with real wood fired smoked flavour and pork that is literally pulling apart, add some BBQ sauce and you have a crowd favourite that works well at any party. The secret to amazing pulled pork is to find the point before it goes pulled and mushy you still want to have texture and flavour of the pork.
- 1 Pork Boston Butt or Boneless Pork Shoulder
- Wyld smoke BBQ rub
- Spritz bottle – 50:50 water: apple cider vinegar
- Your favourite BBQ sauce
- 60g Butter
- Any fruit wood
- Charcoal or briquettes
- Season pork with Wyld smoke BBQ rubs ensuring your create a nice even coat. Place back in fridge for at least 1 hour before smoking.
- Fire up your smoker aiming to set your temperature between 125°C – 140°C, add wood to create a nice even flow of smoke.
- Smoke pork fat side up for 3 hours spritzing every 45 minutes.
- After 3 hours remove shoulder from the smoker, add some BBQ sauce & place butter cut into cubes on top, wrap your shoulder in alfoil (2 or 3 layers thick).
- Put back in smoker to cook for a further 4 – 7 hours (depending on size) until internal temp is 93° – 98°C make sure you go by feel so you know it will shred.
- Remove from smoker and rest for 1 – 2 hours, now remove from foil capturing the juice in the foil, pull out bone and shred pork, now either using the pork juices or a BBQ sauce to add more flavour to your pulled pork.
Smoked Pulled Pork Tips
- The same recipe can be used for gas smokers and pallet smokers.
- You can also boat your pork shoulder instead of wrapping in foil, mean you wrap in foil but leave the top exposed to create awesome bark but you still protect the pork and catch the juices.
- Adding a water pan to you smoker is important to help prevent any drying during the cooking process.
- Low and slow is about visual & feel cooking just as important as timed cooking, be sure to take notice of feel and look so you can adjust if need be.