Pulled Pork Recipe
15 hour smoked pulled pork served on a toasted ciabatta with our savory slaw.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork Ingredients
Method
Pulled Pork Directions
Prepare the Rub
In a bowl, combine brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well to create a dry rub.
Prepare the Pork
Rub the dry mixture evenly over the pork shoulder, ensuring it is well coated. Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Set Up the Smoker
Preheat your smoker to 225°F (107°C). Add wood chips of your choice for smoke flavor (hickory or applewood works great).
Smoke the Pork
Place the pork shoulder in the smoker. Smoke for approximately 15 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender.
Rest the Meat
Once cooked, remove the pork from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute.
Shred the Pork
Using two forks, shred the pork into bite-sized pieces.
Prepare the Slaw (Optional)
For a savory slaw, mix shredded cabbage, carrots, mayonnaise, apple cider vinegar, salt, and pepper in a bowl. Adjust to taste.
Assemble the Sandwich
Toast ciabatta rolls. Pile the shredded pork onto the bottom half of the roll, top with slaw, and cover with the top half. Serve immediately.