Smoked Pulled Pork
Pork shoulder/butt smoked, seasoned, and baked for perfect shredded/pulled pork.
Equipment
- 1 BBQ Grill or a smoker
- 1 Large roasting pan or a Crock Pot, if it is big enough
Ingredients
- 10 lb Pork Shoulder (or Pork Butt, depending on where you live)
- 2 T Dry Rub for Smoked Brisket https://bestofcooking.com/dry-rub-for-smoked-brisket/
- 1 Large onion
- 1 T Minced Garlic
- 2 Jalapeno Peppers use Canned Jalapenos if you must.
- 1 Quart Beef Broth, Chicken Broth, Broth from Bullion, etc.
Instructions
- Pat down Bone-in Pork Shoulder with paper towels to dry it some.
- With the Dry Rub, cover the entire chunk of meat. All of it.
- Place Pork Shoulder in BBQ Grill with smoking pellets or Smoker for 20 minutes to 2 hours, depending on your tastes.
- Slice onion into thin rings and cover the bottom of the Roaster Pan / Crock Pot.
- Place Smoked Pork Shoulder on top of onion rings, fat side down.
- Slice Jalapenos into rings and place on top of Pork Shoulder.
- Spread Minced Garlic on top of Pork Shoulder.
- Slowly pour Broth over Pork shoulder without dislodging the peppers or garlic.
- Cover and bake at 250F for at least 4 hours. If using a Crock Pot, cook on high.
- After 4 hours, check meat temperature. It must be 185F-205F, and very tender. If not, keep cooking.
- When Bone easily comes out of Pork Shoulder, remove from heat.
- Discard bone and any cartilage/connecting tissue, large chunks of fat.
- Place Meat in a separate container and shred with 2 forks or tongs.
- Pour the drippings in the Pan/Crock Pot into a bowl and refrigerate. The grease will separate and rise to the top. Remove all the grease.
- Make pulled pork sandwiches, burritos, etc. with the shredded pork. Bag the rest into 1 lb bags.
- Ladle some of the drippings into the 1lb bags of pulled pork. Seal, vacuum, and freeze for later.
