Smoking may seem like a lot of work, but once you have rubbed this pork shoulder down, it’s really time to let the magic of low and slow take over and just wait for those mouth-watering results.

Smoked Pulled Pork made into one killer sandwich, piled high with pork and slaw.

Soak the wood. Prep the smoker. You are going to eat well this week. A single large smoked pork shoulder can feed a family some damn good barbecue and make killer leftovers for the week. Prepare for a feast.

Smoking may seem like a lot of work, but once you have rubbed this pork shoulder down, it’s really time to let the magic of low and slow take over and just wait for those mouth-watering results. Keep it simple with the rub, use a classic mop and you have a surefire recipe for classic barbecue. Nothing complicated, nothing fancy. As long as you can maintain that temperature, things will turn out as good as the champions of BBQ.

And who doesn’t want to be a champion?

A giant platter of Smoked Pork Shoulder, coleslaw, mac and cheese, baked beans and fresh rolls. This is a feast!

I do love me some pulled pork. Here are some more variations that I’ve played with. Try them all, pick your favorite!

If you’ve tried my Smoked Pulled Pork, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW MEon Instagram @girlcarnivore as well as on Twitter and Facebook.

Combine the ingredients for the rub in a resealable container, mix and set aside.
Whisk the injection ingredients in one large bowl until the sugar has completely dissolved.
Prep your wood by soaking it as necessary and building a fire in your smoker for indirect heat. Aim for a temp around 225 degrees F.
Prep the mop by combining the ingredients and placing in a resealable container or clean squirt bottle (my preferred method) for use through smoking.
Rub the entire pork shoulder in a heavy coating of the rub. Place pork, skin side down, in the smoker and cook for 14 to16 hours, depending on the size of your shoulder and heat in your smoker adding wood as needed to maintain temperature. Using the mop, baste the pork at about 13 hours and again every half hour until done.
The pork is done when it temps at 195 and easily pulls from the bone.
Allow the pork to rest for 30 minutes in foil before carefully removing from bone, discarding fat, and serving.
Serve with a vinegar base sauce and chopped slaw.

Smoked Pulled Pork

Smoking may seem like a lot of work, but once you have rubbed this pork shoulder down, it’s really time to let the magic of low and slow take over and just wait for those mouth-watering results.