Classic Pulled Pork
By Maciej Zurawski
When getting a new smoker, I always recommend cooking a classic pulled pork first. This is a great recipe to test out the grill, learn fire management and most importantly perfect that tender meat. It’s fool proof, easy and you can always camouflage it with BBQ sauce if too dry. That said, my two-step method will guarantee tender, juice and flavorful classic pulled pork every time.
Ingredients
- 6 lbs Bone in pork shoulder
- 2 tbsp Yellow mustard
- 6 tbsp Dad's All Purpose Rub
- 1/2 cup Apple cider vinegar
- 1/2 stick Unsalted butter
- 1/2 cup Brown sugar
- 1/2 cup Honey
Instructions
- Score the fat cap in a checkered pattern.
- Coat the entire pork shoulder with mustard and season with Dad's All Purpose Rub
- Set up the grill for indirect heat at 250 degrees.
- After the first 2 hours on the grill, spritz the pork every hour with Apple cider vinegar.
- Once the internal temperature of the pork reaches 170 degrees, remove the pork off the grill and time to wrap it up.
- Place it in an aluminum pan or on a large foil sheet and add brown sugar and pour honey, cubed butter and more seasoning.
- Seal it with a sheet of foil or wrap the foil around the chunk and place it back on the grill until internal temp of the pork shoulder reaches 205 degrees.
- Remove the wrapped pork from the grill and let it rest for 1 hour.
- Remove the bone and shred the meat, mixing it in with all the rendered juices
