The Most Tender, Tasty, and Moist Pulled Pork Ever
The best way to make pulled pork. This smoked pulled recipe is so tender, moist and delicious. The secret is how it's finished off.
Servings: 10 people
- 5-7 pound Bone-in Pork Shoulder Roast
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Salt
- 1/2 tablespoon Pepper
- 2 tablespoons Paprika
- 1 tablespoon Brown Sugar
- Mop Sauce
- 1 cup Water
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Rice Vinegar
- Barbecue Sauce (optional)
In a bowl combine all the rub ingredients and mix well. Reserve couple tablespoons of the rub to add to the shredded pork after cooking if desired.
Rub the rub onto the roast be sure to cover all sides of the roast with the rub.
Preheat the barbecue to 225 degrees. Place the pork roast in the barbecue on the grill and cook for 3 hours.
Mix the mop sauce ingredients and baste the roast once an hour while cooking.
After the first 3 hours of cooking, move the roast to a barbecue safe pan or disposable foil pan and turn up the heat to 275 degrees. Continue to cook until the roast temperature reaches 190 degrees. About 6 hours.
Once done let the roast rest. Remove the fat portion from the outside and discard or keep if desired.
Shred the meat. Removing any fat if desired.
Add the reserved rub or barbecue sauce and mix well.
Serve on homemade bread or buns.
To Make this Recipe in the Slow Cooker:
Rub the roast and then place into the slow cooker without any liquid. Cook on low for 8 hours or until temperature reaches 190 degrees.
To Make this Recipe in the Oven:
Rub the roast and then place it into a shallow baking dish. Bake at 225 degrees for 3 hours, basting every hour with mop sauce.
After 3 hours increase oven temperature to 275 degrees. Continue basting every hour. Bake for 6 hours more or until the roasts reaches 190 degrees.
Calories: 365kcal | Carbohydrates: 2.8g | Protein: 33.8g | Fat: 23.6g