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Smoked Pulled Pork

BY:

Rachel


Savor this easy-prep smoked pulled pork recipe that’s keto-friendly. It’s a versatile delight, ideal for sandwiches, tacos, nachos and more.

If you’ve been on the hunt for a mouthwatering, versatile, and incredibly easy-to-prep recipe, this smoked pulled pork is your answer. In just about 10 to15 minutes, you can have your pork ready for the smoker and, while the smoker does its magic, you can relax and anticipate a delightful meal.

shredded pulled pork on a keto bun

HOW TO MAKE JUICY PULLED PORK:

This pulled pork recipe is my go-to for BBQ pulled pork sandwiches, spicy pork tacos, loaded nachos, cheesy quesadillas, and so much more.

DRY RUB INGREDIENTS

This recipe makes about 1 cup of dry rub. That’s enough for about 10 pounds of pork. If making a smaller amount of pork, use 1 1/2 tablespoons of this rub for a pound of pork. (i.e. 3 pound pork, use 4 1/2 tablespoons dry rub).

  • 2 Tablespoons black pepper
  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 3 Tablespoons paprika, smoked paprika is wonderful in this but regular is fine too
  • 2 Tablespoons salt
  • 1 Tablespoon ground ginger
  • 1 teaspoon rosemary
  • 1 teaspoon cayenne pepper (optional to add spiciness & heat)
  • 1/4 cup monk fruit sugar substitute, if you don’t need to count carbs feel free to use regular sugar or brown sugar

ADDITIONAL INGREDIENTS NEEDED FOR PULLED PORK

  • Pork shoulder or pork butt roast, bone in is fine
  • stone ground or yellow mustard
  • beef broth
  • apple cider vinegar or rice vinegar

PREPARING & SMOKING THE PORK

I prefer buying an 8-12 pound pork shoulder or butt, typically vacuum-sealed, as it’s cost-effective. I split the roast in two—one portion with the bone and the other without. Using a boning knife, I separate a large 2-3 pound chunk from the bone and then divide the boneless half into 2-3 pound pieces. This leaves one chunk with the bone. This approach ensures better rub distribution, greater smoke penetration due to increased surface area, and notably reduces the cooking time.

I adore my 24″ Camp Chef Woodwind. Its wi-fi functionality and app-based controls make smoking recipes, including this one, effortlessly simple. All it needs are pellets, and I can just “set it and forget it.”

STEP-BY-STEP

Below are the steps I follow to prepare and smoke this delightful pulled pork recipe.

  1. Begin by starting your smoker. Get it heated to 225°F and set to high smoke.
  2. In a cereal-size bowl, combine your dry rub ingredients: black pepper, garlic powder, onion powder, paprika, salt, ginger, rosemary, cayenne (if using), and monk fruit sugar.
  3. Remove a portion of any large fat cap.
  4. Cut pork into 2-3 pound chunks. If there is a bone leave it in one of the chunks.
How to prep pork for smoked pulled pork
  1. Use mustard as a binding agent, kind of like an edible glue for the dry rub. You can use stone ground or yellow mustard. What you choose won’t significantly effect the flavor.
  2. Place the pork chunks on a cookie sheet. Slather each piece lightly with mustard, ensuring a sticky surface for your dry rub to adhere.
  3. Apply the dry rub generously, ensuring all sides are coated evenly.
  4. Ready for the smoker.
Dry rub pork shoulder for smoked pulled pork
  1. With your smoker ready, position the pork, fat side up. Insert a thermometer into the smallest chunk’s center.
  2. Allow the meat to smoke for 2 hours.
  3. After this time, transfer your pork into a high-sided pan (or 2) and pour in the beef broth and vinegar. Seal the pan tightly with aluminum foil. Adjust your smoker’s temperature to 250°F. Let the pork cook for an additional 3-5 hours (depending on how the size of pork chunks), checking that the internal temperature reaches and remains at 200-202°F for about 10 minutes.
  4. Once done, remove the pans from the smoker but keep the pork covered. Let it rest for at least 60 minutes. For optimal juiciness, place it in a cooler for 60-90 minutes before you start shredding.
smoking pulled pork on a camp chef smoker
  1. After the resting period, shred the pork and remove any unwanted gristle or fat. Add up to 2 cups of pan liquid back into the shredded meat to enhance the flavors. If I start with a 10 pound pork roast I usually end with about 5-6 pounds cooked pulled pork.
  2. Serve as desired!
Easy smoked pulled pork recipe

SMOKED PULLED PORK: FAQs

Can I cook a smaller amount of meat?
Absolutely! I prefer to smoke a large amount of meat at once as the cost to smoke it is the same for 1 pound or 10 but if this isn’t your preference, simply use about 1 1/2 Tablespoons of dry rub per pound of meat.

Do I have to cut the pork up into smaller chunks?
While not necessary, cutting the pork into smaller chunks ensures a more even cooking and smoke penetration. It will also reduce the cook time by a significant amount. If you choose to cook a larger piece of pork, be aware that the cook time will be longer.

I like a little heat; what can I use to increase the spiciness?
If you want that extra kick, add cayenne pepper or even some crushed red pepper flakes to your dry rub.

What kind of wood chips or pellets should I use?
For pork, fruit woods like apple and cherry are popular, but hickory and oak can also give a great flavor. I usually use a fruit blend but in the end whatever you have to use will be fine.

Can I make this recipe in the oven?
Certainly! While you won’t get that signature smoky flavor, you can slow-roast the pork in the oven at the same temperature for a similar tenderness.

How do I know when the pork is done?
Using a meat thermometer is the best way. Pork is ready when its internal temperature maintains between 198-202°F for about 10-20 minutes. At this temperatures the fat and sinew will break down making your pork so tender and delicious.


Looking for some awesome side dishes to go with your Smoked Pulled Pork? We love this Cabbage Salad. If you’re hitting up a potluck, my Plain Jane Brownies are the bomb especially because my recipe makes a full cookie sheet.


SMOKED PULLED PORK RECIPE CARD

There you have it—a simple yet divine smoked pulled pork recipe that can elevate any meal, be it a weekend barbecue or a weeknight family dinner. With flexibility in the ingredients’ quantity, you can make it suit your taste and the number of servings you need.

Enjoy!

shredded pulled pork

Smoked Pulled Pork

Yield: 5-6 lbs, cooked & shredded
Prep Time: 10 minutes
Cook Time: 5 hours
Additional Time: 1 hour
Total Time: 6 hours 10 minutes

Savor this easy-prep smoked pulled pork recipe that's keto-friendly. It's a versatile delight, ideal for sandwiches, tacos, nachos and more.

Ingredients

  • 10 pounds pork shoulder or pork butt, bone-in is fine, cut into 2-3 pound chunks
  • 2 Tablespoons black pepper
  • 2 Tablespoons garlic powder
  • 2 Tablespoons onion powder
  • 3 Tablespoons paprika
  • 2 Tablespoons salt
  • 1 Tablespoon ground ginger
  • 1 teaspoon rosemary
  • 1 teaspoon cayenne pepper, optional if you want it a little spicy
  • 1/4 cup monk fruit sugar substitute, can substitute brown monk fruit or regular sugar or brown sugar (but will not be low-carb)
  • 1/3 cup stone ground or yellow mustard, doesn't effect the flavor
  • 4 cups beef broth
  • 1/3 cup apple cider vinegar or rice vinegar

Instructions

  1. Start smoker. Heat smoker to 225F with high smoke.
  2. In a cereal-size bowl combine: black pepper, garlic powder, onion powder, paprika, salt, ginger, rosemary, cayenne (optional for spiciness) and monk fruit sugar together to form a dry rub.
  3. Please pork chunks on a cookie sheet. Coat with a thin layer of mustard to help the dry rub stick.
  4. Evenly coat all sides with the dry rub.
  5. Place pork on smoker. If the pork has a layer of fat, place the fat side up. Place thermometer in the center of the smallest piece.
  6. Smoke at 225F for 2 hours. After 2 hours place pork chunks in a high-sided pan(s), add broth and vinegar. Cover pan tightly with aluminum foil.
  7. Increase smoker cooking temperature to 250F. Cook pork chunks covered for an additional 3-4 hours or until the internal temperatures reaches 200-202F for about 10 minutes.
  8. Remove tins of liquid and pork from smoker. Keep covered. Let rest at least 60 minutes before shredding. I like to place the pork in a cooler for 60-90 minutes before shredding. This allows the juices to reabsorb into the meat for extra juiciness.
  9. Once rested, remove pork from liquid. Shred. Add up two 2 cups of the pan liquid back into the shredded meat if desired. Use meat for sandwiches, tacos, quesadillas, and more.

Notes

Not cooking 10 lbs of pork? Use about 1 1/2 Tablespoons dry rub for every pound of meat. Store extra dry rub in a jar or airtight container for next time.

Leftovers? Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. If vacuum sealed, this pulled pork will keep in the deep freezer for 6+ months.20

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