Smoked Barbeque Pulled Pork

We at Char-Griller are from the South.  Which means we love – I mean LOVE – our barbeque.  Beef brisket, ribs, chicken – you name it, we’ll smoke it ’til it falls apart, toss it in our favorite barbeque sauce, and serve it with beans, greens, and Brunswick stew.  And lots of sweet tea.  But probably our favorite type of barbeque is pulled pork.  In fact, pulled pork and barbeque are often synonymous in the South.  This recipe is a traditional Carolina-style recipe (that’s also used here in Georgia) that’s sure to transport you, teleporter-style, straight to our area of the country.  Happy grilling!

Smoked Barbeque Pulled Pork (recipe by Derrick Riches)

  • 1 boneless pork butt (about 5-6 pounds)

For Rub:

  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 1 tablespoon black pepper, ground
  • 2 teaspoons cayenne, ground

For Baste:

  • 1 1/2 cups cider vinegar
  • 1/2 cup Bourbon whiskey
  • 1 cup water
  • 2 tablespoons molasses
  • 2 tablespoons salt
  • 4 Chipotle Chile peppers, finely chopped
  • 1 tablespoon red pepper flakes
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne, ground

In a small mixing bowl, combine all rub ingredients. Coat pork shoulder with seasonings and cover with plastic wrap. Refrigerate for 8 to 24 hours.

Preheat grill to medium heat. Place pork shoulder on grill and smoke shoulder using hickory chips. Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature at medium, or between 200 – 225°F. Smoke pork shoulder for 5-6 hours or until internal temperatures reach 185°F. Apply baste every 20 minutes during the last few hours of cooking. Remember to boil any remaining basting sauce before using it on shredded pork.  Put on a bun topped with cole slaw, or eat by itself!  Serves 6-8.


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