Smoked Pulled Pork – a delicious recipe with paprika, black pepper, brown sugar, salt, ground mustard, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine dry ingredients, making sure to break up any sugar clumps. Reserve 1/4 cup of rub for later. Rub pork with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke.
2
Before smoking pork, re-rub with 1/4 cup of rub. Let pork come to room temp while smoker heats up to 220-240 degrees, about 45 minutes.
3
Smoke pork for 3 hours, then to speed up cooking and keep pork moist, wrap pork in heavy duty foil for remainder of smoking time. Pork will take at least 2 hours per pound to reach an internal temp of 195 degrees. If smoker cooks too low or if it's taking too long, put the foil-wrapped pork in the oven at 250 degrees to finish.
4
When pork reaches internal temp of 195 degrees. Remove from smoker and place a heavy duty towel over foil-wrapped pork for 30 minutes-3 hours.
5
Shred or pull pork with two forks or your hands, making sure to distribute the seasoned outer pieces with the inner pieces. Serve with your favorite sauce!
402
kcal
Calories
22
g
Fat
8
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 tablespoons paprika, 1 1/2 tablespoons black pepper, 1 tablespoon brown sugar, 1 tablespoon salt, and more.
Yes, Smoked Pulled Pork falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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