PULLED PORK - Pellet smoker then oven

Simple, rich shredded pork from smoker to oven. Video recipe below:


We smoked these pork shoulders on the Traeger Pellet Smoker and the rendered pork fat caught on fire. Fortunately nobody and no bbq was hurt but it's a reminder that it's important to monitor your bbq so you don't burn anything down. Also, we are told to use baking powder or salt to put out a grease fire and NEVER water. If you want to make sure talk to your local fire department. Enough of that let's get started!


Pulled Pork Recipe

Prep 20 min

Cook 5-8 hours

Active 45 min

Total 8 hours


Ingredients

Pork:

2x 4-6lb Pork Shoulder

1/3 Cup HLM BBQ Back Rub

1/3 Cup HLM BBQ Razzle Dazzle

3 Tablespoons Yellow Mustard


Mop:

1/3 Cup apple cider vinegar

1/3 Cup soy sauce

1/3 Cup water

Equipment

Spray bottle

Foil Tray

Foil to cover

Meat thermometer

Heat resistant gloves

Instructions:
  1. Remove pork shoulder from packaging, trim off any weird bits.

  2. Slather in mustard as a binder and season heavily with HLM BBQ Razzle Dazzle and HLM BBQ Back Rub.

  3. Prepare mop by combining all mop ingredients into a spray bottle and shaking well.

  4. Prepare smoker to 275, Smoke for about 4-5 hours or until the color looks nice. If any areas look like they’re drying out give them a gentle spray.

  5. Once the bark looks right and they around 165° internal temp wrap them tightly in foil and continue cooking until probe tender about three hours. Internal temp should be 203° - 208°F or probe tender.

  6. Shred and serve on a soft bun.


Try our Pink Sauce as a topper for your sandwich. It’s easy to make and has a magical force that allows you eat more than you ever imagined!

Enjoy!


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