Smoked Pulled Pork
NOTE #1: I used 5-6 pound picnic roasts and 5-6 pound butt roasts with bone in for more flavor. Cut the skin off of the picnic roast leaving as much fat as possible to achieve a better flavor.
NOTE #2: For a slightly spicier version, double the cumin and cayenne.
Ingredients
- 1/4 cup brown sugar
- 1/4 cup Paprika
- 2 tblsp coarse Salt (sea or kosher)
- 2 tblsp Black Pepper
- 1/2 tblsp Cayenne Pepper
- 2 tsp Cumin
- 2 tsp dry mustard
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 2 tsp Thyme Powder
- 2 tsp Sage
- 2 tsp Coriander Powder (I used coriander seeds)
Instructions
- Mix ingredients together. (Apply the rub the day before "fire" time for the most effect, but try to do it at least 2-12 hours ahead.)
- Slather the roast with any common yellow table mustard. This will allow the spices to stick close to the meat, does not impart a flavor, and is a competitor's secret!
- Apply the rub liberally, work it in thoroughly all over the meat, cover with plastic wrap, and refrigerate until an hour or so before cooking. It is best to allow the pork to come close to room temperature before putting it in the smoker.
- Smoke at 380 degrees for 45-60 minutes depending on the size of the roast. Rotate at 25-30 minutes. This will allow the sugars to caramelize.
- Reduce to 250 degrees and smoke until internal temperature of 190 degrees. Spray occasionally with a mixture of apple cider vinegar, apple wine, etc. to keep moist.
- Remove, tent under foil, pull pork.
- Reheat in a pot with with a little water.
Notes
We used a apple cider vinegar based "Eastern North Carolina" BBQ sauce.
Estimate 1:20 per pound.
