24-Hour Smoked Pulled Pork
- BBQ Type: Smoker
- Fuel: Charcoal
- Cooking Time: 24 h
- 10 to 16 portions
Ingredients
- 12 lb - Boston Butt
- ¼ cup - Yellow mustard
- Barbecue sauce
- Burger buns
- Coleslaw (optional)
- Wood chunks, preferably Oak and Apple
Rub
- ½ cup - Paprika
- ½ cup - Brown sugar
- ¼ cup - Black pepper
- ¼ cup - Salt
- 2 tbsp - Chili powder
- 1 tbsp - Ground cumin
- 1 tbsp - Onion powder
- 1 tbsp - Garlic powder
Mop Sauce
- 1 cup - Apple cider vinegar
- 1 cup - Chicken broth
- ½ cup - Olive oil
- 1 Chopped onion
- 1 tbsp - Cayenne pepper flakes
- 1 tbsp - Salt
- 1 tbsp - Black pepper
Finishing Sauce
- 1 ½ cup - Apple cider vinegar
- 2 tbsp - Brown sugar
- 1 tbsp - Salt
- 1 tbsp - Black pepper
- 1 tbsp - Cayenne pepper flakes
- ½ tbsp - Hot sauce
Preparation
- Preheat you smoker at about 200 – 250°F;
- Rub the pork with ¼ cup yellow mustard, then mix all the Rub ingredients together and pour generously on every surface of the pork shoulder;
- Place the pork shoulder fat side up inside your smoker and add Oak & Apple Wood Chunks onto the hot coals for smoking;
- Mix all of the Mop Sauce ingredients together and bring to a simmer for 15 minutes. Pour some mop sauce on the pork shoulder every now and then while its cooking to keep it moist (don’t worry if you are cooking this recipe overnight, the mop sauce can wait ’till morning);
- Smoke until the internal temperature of the pork shoulder reaches 195°F on an instant-read thermometer, this can take up to 24 hours if you maintain your smoker temperature at about 220°F, but don’t worry if it only take 16 to 20 hours it will still be very tender.
- Carefully transfer the pork to a foil pan and cover with aluminum foil. Let it rest for about one hour
- Using thick rubber gloves, pull the pork into pieces, discarding the bones and fat, then pour all the Finishing Sauce ingredients onto the meat and give a good mix.
Serving suggestion: In burger buns with barbecue sauce and coleslaw