Pulled Pork BBQ Recipes

Whether you are at a party or having some guests over to your house on the weekend there is nothing better than a slow roasted pulled pork barbecue. It is very flavorful and very simple to make. There are many pulled pork recipes here on our site with different variations based on geographic location and taste. I picked this one below because of its simplicity and its incredible flavor.

Prep Time: 10 minutes

Cook/BBQ Time: 8 hours estimated

Total Time: 8 hours, 10 minutes

Serves 6 to 8

Ingredients for Your BBQ Pulled Pork:

  • 1 boneless pork butt (approximately 5-6 pounds)

For The Dry Rub:

  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 2 tablespoons of black pepper
  • 2 tablespoons of salt
  • 2 teaspoons of dry mustard
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon of garlic powder

For The Sauce:

  • 1 1/2 cups apple cider vinegar
  • 1/2 cup hot water
  • 2 tablespoons of brown sugar
  • 1 tablespoon of paprika
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 teaspoon of cayenne pepper

Preparation:

You will start off by getting a small mixing bowl; combine all the ingredients for your dry rub. Rub the pork shoulder generously with your dry rub seasonings and then cover your pork shoulder plastic wrap. Refrigerate for 1 to 2 hours. The longer you can let it sit the more the seasonings will absorb into the meat.

If you’re using a smoker then preheat your smoker. *Note – directions for using a crock pot or slow cooker are on our Paleo Pulled Pork Recipe page.

Most people will use wood chips and a charcoal combination. When using chips preferably Hickory, you will need to make sure your wood chips are soaked and drained thoroughly before using. Keeps the smoker temperature low, or between 215 and 225 degrees F. adding a little charcoal and your wood chips as necessary. Your BBQ pulled pork should smoke for approximately 7-8 hours or until the temperatures reach 185 degrees F. Use a good meat thermometer and put it in the thickest part of the pork.

After the Barbecue pulled pork is completely cooked remove and wrap it in aluminum foil. Let it sit for about 30-45 minutes. While waiting combine everything in a mixing bowl for your sauce. Once your pork has sat for the allotted time place it in a large serving pan and pull it apart (shred) it with a fork. Mix the pork with about 1/2 the sauce you just made and reserve the rest for the table as some people like more sauce than others. Now you’re ready to serve it to your guest. Oh, another note my girlfriend likes to top her BBQ pulled port with cole slaw. I personally do not. Make sure to have some on the side just in case your guests would like that as well.

 

{ 9 comments… read them below or add one }

Sharon July 29, 2012 at 1:26 am

This sounds delicious. I have just started adding Paleo recipes to my diet so this just hit the spot.

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David July 29, 2012 at 1:40 am

That’s great Sharon, Paleo recipe’s are getting to be very popular. Hope you enjoy this one. Let us know how it turned out!

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Ty Johnson July 30, 2012 at 12:26 am

I love pulled pork, I am looking forward to seeing much more of this yummy site.

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David July 30, 2012 at 12:39 am

Thank you Ty, you will definitely see more exciting recipes from us. So come back often.

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Roy October 19, 2012 at 11:37 am

I use an Drum Smoker (UDS). With Chicken I don’t use water, this way the skin is a little dryer and crispier. That Lighter fluid/creosote taste is from (if your not using Starter Fluid.) is from too much smoke, or just a bad batch of wood chips. If you soak your wood, use about 2 cups of Apple cider vinegar for every gallon and let the wood chunks stay in the soak for a week or so for good penetration. Chips can soak for a minimum of 6 hours. I hope this helps.

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Literacy 4 Everyone August 3, 2012 at 2:34 am

WOW! This sounds REALLY good. It makes me hungry just thinking about it!

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David August 3, 2012 at 2:36 am

It really is amazing! You should try it sometime. Very easy to make.

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Jim August 13, 2012 at 1:27 pm

It looks “amazing” David. I have made pulled pork a number of times but although the recipe I have from Pioneer Woman Cooks is really good it is an oven recipe. I don’t only not like the energy consumption having the oven on so long it is also too warm in the summer. Next time I visit my farmer who butchers his own pasture fed stock I will have to get a pork butt.

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David August 13, 2012 at 2:46 pm

Can’t be a real barbecue if its in the oven now ;) Thanks Jim

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