Name: Zingerman's Roadhouses 14-Hour Pit-Smoked BBQ Pulled Pork Recipe
Cook time: 14 h
Total time: 14 h
Yield: 8 servings
Cuisine: American
Ingredients: 4 lbs Pork shoulder; 2 tbs Paprika; 2 tbs Brown sugar; 1 tbs Garlic powder; 1 tbs Onion powder; 1 tbs Black pepper; 1 tbs Salt; 1 tsp Cayenne pepper; 1 cup Apple cider vinegar; 2 cups Wood chips (hickory or applewood); 0.5 pint BBQ sauce (of your choice)

A bold sweet – sour hit of tamarind and passion fruit, lifted with pineapple and finished with a Tajín – spiced rim for a zesty kick.

VIRGIN TAMARIND TREASURE

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Includes ½ pint of your choice of BBQ Sauce.

In a bowl, mix together paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a dry rub.

Prepare the Rub

Generously apply the dry rub all over the pork shoulder, ensuring it is well coated. Wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Rub the Pork

Preheat your smoker to 225°F (107°C). Soak the wood chips in water for at least 30 minutes before adding them to the smoker.

Preheat the Smoker

Place the seasoned pork shoulder in the smoker. Add the soaked wood chips to the smoker box. Smoke the pork for about 14 hours, or until it reaches an internal temperature of 195°F (90°C).

Smoke the Pork

Once the pork is done smoking, remove it from the smoker and let it rest for at least 30 minutes before shredding.

Rest the Meat

Using two forks, shred the pork into bite-sized pieces. Serve with your choice of BBQ sauce and enjoy!

Shred and Serve

Pork shoulder

Paprika

Brown sugar

Garlic powder

Onion powder

Black pepper

Salt

Cayenne pepper

Apple cider vinegar

Wood chips (hickory or applewood)

BBQ sauce (of your choice)

14-Hour Pit-Smoked BBQ Pulled Pork

Syrian Jewish meatballs, in a tamarind and sour cherry sauce, served over Carolina Gold rice with pine nuts and roasted carrots. Garnished with local micro-greens.

Keftes Garaz

Matzo bread served with world-class Italian Noccioliva chocolate-hazelnut spread and an assortment of fresh fruit. This dish is 100% Vegan!

Italy Meets San Fran (Vegan)

Farm-raised salmon from the Bay of Fundy, sautéed in olive oil. Topped with fresh tarragon and marash chile butter. Served with Carolina Gold Rice and roasted carrots.

Atlantic Salmon & Tarragon Butter

Sea Island sweet potatoes, local carrots, fire-roasted New Mexico green chiles, chipotle, apricots, orange juice, onions, cilantro, and pine nuts.

Southwestern Tsimmes

Scrambled Eggs (V, GF), Fresh Fruit Salad (V, GF), Nueske’s Applewood-Smoked Bacon, Broadbent Sausage, Roadhouse Breakfast Potatoes (V), Buttermilk Biscuits (V), Served with butter and Blackberry Patch Preserves.

Roadhouse American Breakfast Buffet

Choose up to 2 Salads, 2 Entrées, 2 Sides, and 1 Dessert.

Buffet-Style Lunch

Make 14-Hour Pit-Smoked BBQ Pulled Pork Recipe in just 14h . Includes ½ pint of your choice of BBQ Sauce.

14-hour Pit-smoked Bbq Pulled Pork Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions