Recipes in the world of Flavilo

Smoked BBQ Pulled Pork Shoulder served

Smoked BBQ Pulled Pork Shoulder

Smoked BBQ pulled pork shoulder is a classic American BBQ dish that offers the perfect combination of slow cooking and smoky flavors. The pork shoulder holds up well to long smoking times, keeping the meat tender and juicy while the flavors penetrate deeply. In the BBQ world, pork shoulder is one of the most popular cuts of meat, as the collagen and fat melt during the long cooking time, resulting in incredibly tender and flavorful meat. The smoke from apple or hickory wood particularly complements the characteristic flavor of pork, while honey and BBQ glaze create a sweet and smoky balance. This dish is ideal for BBQ parties, family barbecues, or even a special weekend lunch. If you want a truly authentic BBQ experience, serve it with freshly baked buns and a side of coleslaw!

Prep Time 30 min
Preparation 10 hr
Total 10 hr 30 min
950 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 3000 g Pork Shoulder
⭕ 2 tbsp Coarse Sea Salt
⭕ 2 tbsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Paprika
⭕ 2 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 3 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Honey
⭕ 250 ml BBQ Sauce
⭕ 1000 g Smoking Wood (Oak, Hickory or Apple)

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    Preparation Steps

    1

    Pat the pork shoulder dry with paper towels, then combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin in a bowl.

    2

    Rub the spice mixture all over the pork shoulder. Cover and refrigerate for at least 6 hours, or preferably overnight.

    3

    Preheat your smoker or grill to 230-250°F (110-120°C), and prepare the smoking wood for your desired flavor.

    4

    Place the pork shoulder on the smoker rack and smoke for 6-7 hours, until a firm bark forms on the outside and the internal temperature reaches 165°F (75°C).

    5

    Spritz with apple cider vinegar every 1-2 hours to maintain moisture and promote bark formation.

    6

    In a small bowl, combine the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    7

    Once the pork reaches an internal temperature of 165°F (75°C), slather it with the glaze, then wrap it in butcher paper or aluminum foil and return it to the smoker for another 3-4 hours, until the internal temperature reaches 200-205°F (93-96°C).

    8

    Remove the pork shoulder from the smoker and let it rest for at least 45 minutes to allow the juices to redistribute.

    9

    Shred or slice thinly and serve on fresh buns with grilled vegetables or coleslaw.