Smoky Southern-Style Pulled Pork

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

1. 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.
2. Preheat your smoker or oven to 225°F (107°C).
3. If using an oven, heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until browned.
4. Transfer the pork to the smoker or place the Dutch oven in the preheated oven.
5. Mix the mop sauce ingredients in a spray bottle or bowl.
6. Smoke or cook the pork for about 1.5 hours per pound (6-8 hours total), spritzing with mop sauce every hour.
7. The pork is done when it reaches an internal temperature of 195-205°F (90-96°C) and easily shreds with a fork.
8. Remove from heat and let rest for 30 minutes.
9. Shred the pork using two forks, discarding any large pieces of fat.
10. 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!