Pulled Pork Shoulder

READY IN: 22hrs
SERVES: 8-10




  • Combine ingredients for the brine.
  • Place the pork roast into the brine, making sure it is submerged, and refrigerate for 10-12 hours, or overnight.
  • Using a spice mill or mortar and pestle, grind ingredients for the spice rub into a fine powder.
  • At the appropriate time, drain the pork roast from the brine and pat dry with paper toweling.
  • Apply the spice rub to the pork roast, massaging it in, using gloves if desired to keep the rub from sticking to your fingers.
  • Mix together ingredients for mop/baste and set aside.
  • Prepare smoker or grill.
  • When the smoker/grill temperature has reduced to 210F, add the pork roast, cover grill, and cook for approximately 10 hours, or until internal temperature has reached 165-190°F.
  • Do not exceed 190F for an internal temperature in the meat or it will be dry.
  • Maintain smoker/grill temperature of 210F throughout cooking time (you may add soaked wood chips to the coals occasionally, if desired).
  • During the last hour or so of cooking, brush on mop liberally, about every 15 minutes or so.
  • When the pork is cooked, it should be tender enough that sticking it with a fork loosens the meat easily.
  • The roast will appear dark (it's what is called a"bark") when fully cooked.
  • Allow pork roast to"rest" for 45 minutes to an hour before pulling (try not to pick at it and eat all of it before you get a chance to pull it!).
  • To pull, use your fingers or 2 forks to shred meat on a cutting board.
  • To make a sandwich, thin your preferred barbecue sauce and toss with meat in a bowl.
  • Place meat on a bun/roll with some cole slaw (if desired).
  • May also just eat off the plate, no sandwich.
  • You'll find yourself grabbing pieces to munch on anyway.