Smoked Pulled Pork

Transform a simple pork shoulder into mouthwatering smoked pulled pork with this recipe, featuring a custom blend of spices that creates a flavorful bark and juicy interior. Using a vertical smoker, this low-and-slow method infuses the pork with rich, smoky flavor that can’t be beat.

Don’t have a vertical smoker? No problem—this recipe works just as well on a Gravity Series Grill and Smoker set to smoking temperatures.

Smoking pulled pork is the ultimate way to break down the meat into tender, shred-ready perfection while layering on bold, smoky flavor you just can’t get any other way.

Instructions

1. 01

   Blend all ingredients together and completely cover the butt.

2. 02

   Place in the aluminum tray (uncovered), and smoke for 1 hour per pound at 250°F, or until internal temp reaches at 165°F.

3. 03

   Remove from smoker and strain the juice into a small bowl.

4. 04

   Wrap the butt two times in foil.

5. 05

   Inject about 1 - 2 ounces per pound of the juice into the butt, then wrap 4 more times.

6. 06

   Place back on the smoker at 250°F for 1 hour per pound or until internal temp reaches at 195°F for pulled pork results.