When feeding a crowd, a smoked pork shoulder is where it is at!
Pulled pork is a BBQ staple. It brings out what is best with the BBQ lifestyle. Family, friends, food, and a subject to bond over. The next time you want to feed a large group of people at your next fundraiser, church function, picnic or family party, give this recipe a try!
The best part about BBQ is that you can prepare AWESOME foods on any cooker. On this run, we used our Kamado Joe Classic, but the fundamentals are the same for any pit. Don't be afraid to light up your kettle, offset, stick burner or pellet grill. This recipe is awesome for your Weber, Traeger, gateway drum, Oklahoma Joe, you name it!
To begin, pick your favorite rub to coat the shoulder. We used the Big Time All American rub for this cook, but we often use Killer Hogs, Meat Church, Blues Hog, Mississippi Grind and several others. On pork shoulders, we like to coat all surfaces with mustard as a binder. Just a light coat will do.
Once the shoulder is evenly coated with mustard, liberally apply the rub you selected. Be sure to coat all sides (even the fat side).
Allow the meat to rest for a few minutes and begin taking on that awesome rub flavor. This is a great time to light your pit and prep. We're shooting for 250 degrees today.
For this cook, we used a combination of cherry and hickory chunks for our smoke flavor along with Blues Hog lump charcoal. They use premium hardwoods from Missouri for an all natural flame grilled flavor.
When your cooker hits 250, open it up and place that AWESOME looking shoulder in its happy place!
Cooking just about anything comes down to time and temperature. Pulled pork is no exception. Leave your shoulder on for about three hours at 250 before checking. Let your smoker do its magic! After about 3 hours, its a good idea to place your meat thermometer deep in the shoulder. MAKE SURE to not hit the bone with the probe when inserting.
Let your shoulder continue to cook until 160 degrees. When the temperature reaches this point, the butt wont take any additional smoke. At this point our priority becomes retaining the awesome juices rendered from the lean and fat content of the shoulder.
Remove the shoulder at 160 and wrap in aluminum foil. Be cautious not to puncture the foil allowing the juice to spill out. Place the probe through the top of the foil into the meat remembering not to hit the bone.
When your thermometer hits 200 degrees, its time to take the shoulder off of the grill. BUT we're not quite done yet...
Place your wrapped pork shoulder somewhere to rest. We commonly use a dry cooler. When it comes to the rest, the longer the better. We left the butt for an hour and a half, but you can rest as much as 3 hours without having to reheat. Allowing the butt to rest this long will retain that awesome juice we made and keep that awesome BBQ flavor without drying out the meat.
Following the rest is the best part! Open the foil, shred with forks or claws and serve! We love our pulled pork with Killer Hogs, THE BBQ Sauce. Serve with pickles and buns for an Easy, Everyday, Awesome BBQ party.