Pulled Pork Recipe

Trim & Season

Trim excess silver skin from the pork shoulder, leaving a thin fat cap. Pat dry. Rub mustard evenly over the surface. In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder and onion powder. Rub the dry rub all over the pork, pressing it into crevices. Wrap and refrigerate for at least 2 hours or overnight for best flavor.

Prepare Smoker

Preheat smoker to maintain a steady 225°F (107°C). Soak wood chips or use wood chunks (hickory or apple). When smoker reaches temp, add wood and stabilize heat.

Smoke the Pork

Place the shoulder fat-side up on the smoker grates. Insert a probe thermometer into the thickest part, avoiding bone. Smoke at 225°F until internal temperature reaches about 165°F (74°C), approximately 5–7 hours depending on size. Spritz with a mixture of apple cider vinegar and apple juice (1:1) every 45–60 minutes after the first 2 hours to maintain moisture and enhance bark.

Wrap (Texas Crutch)

When the pork reaches 165°F and develops a deep mahogany bark, wrap tightly in heavy-duty aluminum foil or butcher paper with 1/2 cup apple juice added inside the wrap. Return to smoker and continue until internal temperature reaches 200–205°F (93–96°C) and probe slides in with little resistance. This can take another 2–4 hours.

Rest & Pull

Remove the wrapped pork and let rest in an insulated cooler or warm oven for at least 1 hour (up to 2 hours). Unwrap, reserve cooking juices, and using two forks or meat claws, shred the pork into bite-sized pieces. Mix in a few tablespoons of reserved juices to keep meat moist. Taste and adjust salt if needed.

In a medium saucepan over medium heat melt butter. Add chopped onion and cook until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.

Pour in brown ale and bring to a simmer. Reduce by half, about 6–8 minutes, to concentrate flavor.

Add honey, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, minced chipotle (if using), salt and pepper. Stir to combine and simmer gently 10–15 minutes until slightly thickened. Taste and adjust sweetness, acidity or seasoning. Keep warm until assembly.

In a small saucepan combine apple cider vinegar, water, sugar, salt, mustard seeds and peppercorns. Bring to a simmer until sugar dissolves, 2–3 minutes. Remove from heat and let cool slightly.

Place sliced green and red cabbage, carrots and red onion in a large bowl or jar. Pour warm pickling liquid over the vegetables, pressing down to submerge. Let cool to room temperature, then cover and refrigerate for at least 1 hour (better after 4 hours or overnight) so flavors meld and cabbage softens slightly.

Toast buns: heat a skillet over medium heat. Butter cut sides of buns and toast until golden, about 1–2 minutes per side.

Warm pulled pork and gently toss with 1/3–1/2 cup Honey Brew BBQ sauce (reserve extra sauce for serving). Adjust amount to taste so meat is coated but not soggy.

Build the sandwich: place a generous portion of sauced pulled pork on the bottom bun, top with a handful of pickled slaw, drizzle additional BBQ sauce if desired, sprinkle with chopped parsley, and close with the top bun.

Serve immediately with extra Honey Brew BBQ on the side and remaining pickled slaw. Leftover pork keeps well refrigerated up to 4 days.