Pulled Pork Recipe

Pulled Pork

1. 1

   Prepare the dry rub

   In a bowl, combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, chili powder, ground cumin, cayenne, kosher salt, and ground black pepper. Mix until evenly distributed.

2. 2

   Trim and rub the pork

   Trim excess fat from the pork shoulder. Pat dry with paper towels. Generously apply the dry rub all over the pork, including into any crevices. Wrap in plastic and refrigerate for 2-12 hours to let the flavors penetrate.

3. 3

   Prepare the smoker

   Preheat your smoker to 225-250°F (107-121°C). If using a grill, set up for indirect cooking and add some wood for smoke.

4. 4

   Smoke the pork

   Place the rubbed pork on the smoker grate, fat side up. Spritz with apple juice every 60-90 minutes to maintain moisture. Smoke until the internal temperature reaches 160-165°F (71-74°C).

5. 5

   Texas crutch (optional)

   Remove the pork and wrap tightly in foil with a few tablespoons of Bubba's BBQ sauce and a splash of apple juice. Return to the smoker and continue cooking.

6. 6

   Continue cooking to tenderness

   Cook until the internal temperature reaches 195-205°F (90-96°C) and the meat is tender enough to pull apart easily. This can take 1-2 more hours depending on size and setup.

7. 7

   Rest and shred

   Carefully unwrap and let the pork rest, tented, for 30-60 minutes. Shred with two forks, discarding any large fat pieces. Mix in additional Bubba's BBQ sauce to taste.

8. 8

   Make the slaw

   In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss with shredded cabbage and carrot. Chill at least 15-30 minutes before serving.

9. 9

   Toast buns and assemble

   Lightly toast brioche buns. Pile the pulled pork on the bottom bun, drizzle with more Bubba's BBQ sauce, top with slaw, and crown with the top bun. Serve immediately.