Pulled Pork Recipe

2013-05-18
Pulled Pork
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  • Servings : 12
  • Prep Time : 35m
  • Cook Time : 6:000 h
  • Ready In : 6:35 h

Nutritional Info

This information is per serving.

  • Calories

    546
  • Calories from Fat

    342
  • Total Fat

    38.0g
  • Saturated Fat

    12.2g
  • Trans Fat

    0.0g
  • Cholesterol

    161mg
  • Sodium

    951mg
  • Total Carbohydrates

    11.5g
  • Dietary Fiber

    2.5g
  • Sugars

    6.9g
  • Protein

    42.3g
  • Vitamin A

    28%
  • Vitamin C

    34%
  • Calcium

    5%
  • Iron

    23%
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I can’t wait to try this pulled pork recipe. It sounds amazing.

Notice the use of the apple juice in the recipe.

Rather than marinate the pork in the juice, this recipe calls for the juice to be sprayed on the pork as it smokes and roasts on the grill.

Pulled Pork

gluten free label

Ingredients

  • 2 boneless pork shoulder blade roasts (each 3 1/2 pounds)
  • 1 cup prepared mustard
  • 1 cup blue ribbon rub
  • 2 cups apple juice
  • Blue Ribbon Pork Rub Ingredients:

  • 1/2 cup freshly ground black pepper
  • 1/2 cup smoked or sweet Hungarian paprika
  • 1/4 cup granulated garlic or garlic powder
  • 1/4 cup onion salt
  • 1/4 cup packed brown sugar
  • 3 tablespoons dry mustard
  • 3 tablespoons celery seeds
  • 3 tablespoons chili powder

Method

Step 1

For the Rub: In a glass jar with a tight fitting lid, combine all the ingredients. Cover and shake to blend. Makes about 2 cups. Store in a cool dark place, for up to 3 months.

Step 2

Slather the pork with the mustard, then sprinkle with the rub. Place the pork in a foil pan. Let stand for 15-30 minutes, or until the surface of the meat is tacky to the touch.

Step 3

Prepare an indirect fire for smoking in your grill or smoker. Fill a spray bottle with apple juice. Place the pork on the indirect side of the grill. Close the lid and smoke for about 6 hours, spraying with the juice every 30 minutes for the last 2 hours, until the pork is fork tender. Stick a fork in a section of the meat and twist. If the meat twists, it is tender enough. Pull the meat apart while still hot and arrange on a platter.

Variation:

  • To create a bark, or dark exterior, on your pork butt, first slather it with mustard and then dust with a dry rub. Start it out at a higher temperature on your grill or smoker, about 350°F, for about 30 minutes. Lower the temperature to 225°F – 250°F and slow smoke for the remaining time.

Did You Know?…

This amazing pork recipe is from a really great cookbook called 300 Big and Bold Barbecue and Grilling Recipes. It is filled with wonderful grilling recipes for pork, beef, chicken, fish, lamb, vegetables and more.

I love the mix of sweet and savory in the rub. The mix of garlic, celery seed, chili powder, sweet paprika and brown sugar makes a rich flavored rub that pairs perfectly with the pork.

Pulled pork makes a great sandwich of course. Just add a pile of it to great bread and top with creamy cole slaw. Fantastic.

If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment and your own favorite recipes below.

Pulled Pork





Pulled pork is just one of our delicious grilled pork recipes. Click here for our Hawaiian Grilled Pork Chops recipe.
 

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