Smoked Pulled Pork Recipe



(8 lb) bone-in pork shoulder
9 x 13 inch aluminium tray
2 Tbsp coarse salt
2 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chilli powder
1 Tbsp paprika
½ Tbsp cayenne pepper
4 Tbsp brown sugar


  1. Blend all ingredients together and completely cover the pork shoulder.
  2. Place in the aluminium tray (uncovered), and smoke for 1 hour per pound at 250°F, or until internal temp reaches at 165°F.
  3. Remove from smoker and strain the juice into a small bowl.
  4. Wrap the meat two times in foil.
  5. Inject about 1-2 oz per pound of the juice into the meat, then wrap 4 more times.
  6. Place back on the smoker at 250°F for 1 hour per pound or until internal temp reaches at 195°F for pulled pork results.

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