Juicy sweet and spicy rubbed meat with flavorful, crispy bark makes this smoked pulled pork recipe phenomenal. Pulled pork is the perfect thing to make when you are hosting a party and need to serve a crowd.
Before owning a Saffire Grill and learning how to smoke pork shoulder, I wasn’t a huge pulled pork fan. But now, I can’t seem to get enough of it! My mouth is watering just thinking about the pulled pork we ate last night! This recipe is super easy, but it does take time for the pork to smoke. Plan ahead and start your pork the night before and you’ll have it ready by dinner. First, make my bbq rub and rub it all over your pork shoulder. It’s called “rub” for a reason, really rub it into the meat.
Next, preheat your grill to 250F and make sure it has plenty of charcoal in it so it will keep going for the duration of the time. We will be grilling this on indirect heat at 250F for about 16 hours depending on your size of meat. Plan on smoking the pork shoulder for 2 hours per pound of meat plus an additional 1-2 hour cushion. I have found that when doing a long smoke with pork, there is typically a “stall zone” where the meat’s internal temperature stalls for awhile. This stall zone is normally around 165-180F. Don’t worry when this happens to you, just plan ahead and give yourself a cushion just in case the stall zone takes longer than anticipated. Once your grill is at 250F, put your meat in a roasting rack and set it on your Kamado.
Add wood chips if using them. I used apple wood chips and it really made the meat taste good. If you like a strong flavor from your wood chips, add more about every hour. The Kamado I grill on, the Saffire Grill, has an amazing feature called the Smokin’ Chip Feeder that makes it super easy to add wood chips. If you’re interested in learning more about that feature, please check out the Saffire website.
I could continue to go on and on about how much I love the ingenuity of the Smokin’ Chip Feeder, but I digress…
When the internal temperature of your pork shoulder reaches 195-200° F, you are done grilling it.
Take your meat off the grill and let it rest for 15-30 minutes. Shred your meat and you’re done! I usually eat pulled pork on a bun with my favorite bbq sauce. Sometimes I get fancy and buy pretzeld buns and add jalapeno cheese and some hot sauce as well.