Ingredients
- 4-5 lb pork shoulder (Boston butt)
- 2 tbsp vegetable oil
Dry Rub:
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground cumin
- 1 tbsp black pepper
- 2 tsp salt
- 1 tsp cayenne pepper
Mop Sauce:
- 1 cup apple cider vinegar
- 1/2 cup water
- 2 tbsp brown sugar
- 1 tsp red pepper flakes
For Serving:
- Soft hamburger buns
- Coleslaw
- Pickles
Instructions
- Mix all dry rub ingredients in a bowl. Rub the mixture all over the pork shoulder, massaging it into the meat. Wrap in plastic and refrigerate overnight.
- Preheat your smoker or oven to 225°F (107°C).
- If using an oven, heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until browned.
- Transfer the pork to the smoker or place the Dutch oven in the preheated oven.
- Mix the mop sauce ingredients in a spray bottle or bowl.
- Smoke or cook the pork for about 1.5 hours per pound (6-8 hours total), spritzing with mop sauce every hour.
- The pork is done when it reaches an internal temperature of 195-205°F (90-96°C) and easily shreds with a fork.
- Remove from heat and let rest for 30 minutes.
- Shred the pork using two forks, discarding any large pieces of fat.
- Serve on soft buns with coleslaw and pickles.
Sink your teeth into this heavenly pulled pork, where each tender, smoky morsel tells a tale of patience, tradition, and mouthwatering flavor. It’s not just a meal; it’s a Southern barbecue experience that’ll have you saying “y’all come back now, ya hear?” to your dinner plate!
