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Smokey Pig BAR B Q recipe served on a plate, by Smokey Pig Bar-B-Q

Jul 14 2026

Restaurants›Smokey Pig Bar-B-Q›Smokey Pig Bar B Q Recipe

Smokey Pig Bar B Q Recipe

Name: Smokey Pig Bar-B-Qs Smokey Pig BAR B Q Recipe
Cook time: 10 h
Total time: 10 h
Yield: 10 servings
Cuisine: American
Ingredients: 5 lbs Pork shoulder; 1 lb Bacon; 1 cup Brown sugar; 1 tablespoon Paprika; 2 tablespoons Salt; 1 tablespoon Black pepper; 1 tablespoon Garlic powder; 1 tablespoon Onion powder; 1 teaspoon Cayenne pepper; 1 cup Apple cider vinegar; 1 cup Ketchup; 2 tablespoons Worcestershire sauce; 2 tablespoons Mustard; 1 tablespoon Honey; 1 teaspoon Smoked paprika; 1 teaspoon Salt; 1 teaspoon Black pepper; 0.5 cup Fresh parsley; 4 cups Coleslaw (optional)

Inspired by Smokey Pig Bar-B-Q

Time10h

Serves10

Make Smokey Pig Bar B Q Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat

5 lbs Pork shoulder

1 lb Bacon

Rub

1 cup Brown sugar

1 tablespoon Watkins paprika

2 tablespoons Celtic sea salt

1 tablespoon black pepper

1 tablespoon Watkins garlic powder

1 tablespoon Onion powder

1 teaspoon Cayenne pepper

Sauce

1 cup Apple cider vinegar

1 cup Ketchup

2 tablespoons Original Worcestershire Sauce

2 tablespoons Mustard

1 tablespoon Honey

1 teaspoon Smoked paprika

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Garnish

1/2 cup Fresh parsley

4 cups Coleslaw (optional)

Method

Preparation

Prepare the Meat

Trim any excess fat from the pork shoulder. Cut the bacon into small pieces.

Make the Rub

In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined.

Season the Pork

Rub the spice mixture all over the pork shoulder, making sure to cover all sides. Wrap it in plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Cooking

Prepare the Grill

Preheat your smoker or grill to 225°F (107°C) using wood chips for smoke flavor.

Cook the Pork

Place the pork shoulder on the grill or smoker, and add the bacon pieces on top for added flavor. Smoke the pork for about 8-10 hours, or until the internal temperature reaches 195°F (90°C).

Baste with Sauce

In the last hour of cooking, combine the apple cider vinegar, ketchup, Worcestershire sauce, mustard, honey, smoked paprika, salt, and black pepper in a saucepan. Bring to a simmer and baste the pork with the sauce every 30 minutes.

Serving

Shred the Pork

Once the pork is cooked, remove it from the grill and let it rest for 30 minutes. Then, shred the meat using two forks.

Serve

Serve the shredded pork on a platter, garnished with fresh parsley and coleslaw if desired.