Pulled Pork Shoulder

This grilled main dish with its peppery, vinegary sauce take its cues from the barbecues of North and South Carolina.


Pulled Pork Shoulder

by 13  people


add your rating
add a comment
Ingredients
  • 6 - 8   
    hickory wood chunks or 3 cups hickory wood chips
  • 1/3  cup 
    Davis Dry Rub (see below)
  • 1  5 - 5 1/2 pound 
    boneless pork shoulder roast (sold in some regions as Boston butt)
  • 1   
    Vinegar Barbecue Sauce
  • 12 - 18   
    soft white hamburger buns
  •  
    Bottled hot pepper sauce (optional)
  •  
    Kohlrabi Coleslaw (see Recipe Center)
Davis Dry Rub
  • 1/2  cup 
    paprika
  • 1/3  cup 
    black pepper
  • 1/4  cup 
    salt
  • 1/4  cup 
    chili powder
  • 1/4  cup 
    ground cumin
  • 1/4  cup 
    packed brown sugar
  • 3   tablespoons 
    granulated sugar
  • 2   tablespoons 
    cayenne pepper

Directions
Smoker Instructions:

1.
At least 1 hour before smoke-cooking, soak wood chunks or chips in enough water to cover. Drain before using.
2.
Sprinkle Davis Dry Rub evenly over meat; rub in with your fingers. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place roast on the grill rack over water pan. Cover; smoke for 4 to 5 hours or until roast is very tender. Add additional coals and water as needed to maintain temperature and moisture. (Do not add more wood after the first 2 hours of smoking. Too much smoke makes roast bitter.)
3.
Remove roast from smoker. Cover roast with foil; let stand for 15 minutes. Using two forks, gently pull the roast into long thin strands. Mix about 1-1/2 cups Vinegar Barbecue Sauce with the pork to slightly moisten the meat.
4.
To serve, pile pork onto buns. Sprinkle with hot pepper sauce. Serve with remaining Vinegar Barbecue sauce and Kohlrabi Coleslaw. Makes 12 (4-1/4-ounce) to 18 servings.
Davis Dry Rub
1.
In a small bowl stir together paprika, black pepper, salt, chili powder, cumin, brown sugar, sugar, and cayenne pepper. Transfer to a small airtight container or bag. Store at room temperature up to 6 months.

Variation
  • 25 SERVINGS: Prepare two 5- to 5-1/2-pound boneless pork shoulder roasts. Smoke two roasts at a time on a smoker or grill. Prepare Vinegar Barbecue Sauce for 25. Pull pork as in Step 3. To serve, combine each pulled roast with 1-1/2 cups sauce in a 4-quart Dutch oven. Replenish pork as needed, do not allow meat to sit out for more than 2 hours.
Variation
  • 50 SERVINGS: Prepare four 5- to 5-1/2-pound boneless pork shoulder roasts. Smoke two roasts at a time on a smoker or grill. Prepare Vinegar Barbecue Sauce for 50. Pull pork as in Step 3. To serve, combine each pulled roast with 1-1/2 cups sauce in a 4-quart Dutch oven. Replenish pork as needed, do not allow meat to sit out more than two hours.
Equipment
  • GAS GRILL INSTRUCTIONS: start with a full tank of propane. Adjust heat for indirect cooking over medium-low heat. Add soaked wood chunks according to manufacturers directions. Or wrap in foil and add to grill. Place pork shoulder on a rack in a roasting pan; set pan on grill rack over the unlit burner. Add 1/2 inch of water to pan. Cover and smoke 4 hours or until very tender, adding water to pan if necessary. Do not add more wood after the first 2 hours of smoking. Serve as directed above.

Equipment
  • CHARCOAL GRILL INSTRUCTIONS: Prepare grill for indirect grilling. Arrange medium-hot coals around a foil pan. Fill drip pan with 1-inch of hot water. Test for medium heat above the drip pan. Add presoaked chunks or chips to coals. Place roast on grill rack and cover. Smoke as directed above, making sure to check food, temperature, and water once every hour. Do not add more wood after the first 2 hours of smoking. Serve as directed above.
Make Ahead Tip
  • Test Kitchen Tip: To make ahead, prepare as above through Step 3. Cover and refrigerate up to 3 days. Reheat in a Dutch oven over medium heat, stirring occasionally.
Nutrition information
Per Serving: cal. (kcal) 439, Fat, total (g) 15, chol. (mg) 125, sat. fat (g) 5, carb. (g) 34, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 10, pro. (g) 42, vit. A (IU) 534.49, vit. C (mg) 1.77, Thiamin (mg) 1.17, Riboflavin (mg) 0.73, Niacin (mg) 8.69, Pyridoxine (Vit. B6) (mg) 0.74, Folate (g) 56.45, Cobalamin (Vit. B12) (g) 1.4, sodium (mg) 1012, Potassium (mg) 670, calcium (mg) 100.97, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Pulled Pork Tacos: A Dinner That Draws A Crowd
... most recent "taco feed", I tried out this Mexican Pulled Pork Taco recipe and fell deeply in love. When... prep the vegetables, spice and tomato mixture, and pork shoulder to begin your braise earlier... in the oven are delicious as well. In addition to the main filling of pulled pork slowly cooking in the oven... read more...
Savory & Sweet Dinner: Pork Chops with Peaches and Greens
...Pork chops are a favorite weeknight dinner standby for me. When I saw this recipe for Pork Chops... these would make a nice lighter batter than bread crumbs. Click here for our pork chops with fruit and greens... with and less messy. Then I coat each chop in the panko crumbs. The pork chops cooked up golden and crispy... read more...
Hawaiian Sliders: Pork and Pineapple Perfection in a Bun
.... Pork and pineapple is a classic combination, and in my Hawaiian sliders I took this dynamic duo even... ground pork, chopped onion, diced jalapeno, basil, salt, and pepper. You could add any other seasonings... on the grill, so I'd suggest making them a little larger than the buns you plan on using. At the risk of a pork... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products