It's Ok to Cheat Pulled Pork

READY IN: 6hrs 30mins
SERVES: 8-12




  • Rub the meat (fat side up of course) with the mustard until the top is coated sufficiently.
  • Drizzle the honey on in a zig-zag pattern (I like side-to-side as opposed to top-to-bottom).
  • Sprinkle on the remaining ingredients in order, covering the top of the meat entirely with the spices.
  • You can apply the rub the night before if you'd like, but it is not vital.
  • Prepare smoker per manufacturer's instructions.
  • When the smoker has reached 225-250F add the meat. Be sure to keep the smoker's temp around this level for best results.
  • After approximately 3 hours turn your oven on to 225°F.
  • Prepare a serving dish with a double layer of foil that will be large enough to complete wrap around the meat and seal tightly.
  • When oven is up to temperature transfer the meat to the foil and wrap lightly.
  • Place pan on center rack and cook remaining 3-4 hours.
  • Allow the meat to settle for at least ten minutes before shredding with a fork. The pork should have an internal temperature of at least 195°F This will make for much easier shredding.
  • I like to serve my pulled pork with with the sauce described in Recipe #204901.