The Black Teapot

March 25, 2012

Smoked Pulled Pork

Filed under: Sandwiches — blackteapot @ 11:41 pm

1 pork shoulder, about 4-5 lbs

Dry Rub:

  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 2 teaspoons cayenne
  • 2 tsp onion powder
  • 1 tbsp garlic powder

BBQ Sauce:

  • 1 cup apple cider vinegar
  • 1 cup bourbon
  • 1 cup chicken or beef stock
  • 1/4 cup molasses
  • 4 large Anaheim peppers
  • 1 tbsp salt
  • 2 tsp pepper
  • 1 head of garlic, top sliced off
  • 1 medium white onion, peeled
  • Couple bags of hickory wood chips

Mix together ingredients for the dry rub, and message into the pork shoulder. Let rest overnight.

Soak half of the  hickory chips in a bowl of water for at least half hour. Preheat your BBQ to medium high heat. Using only some woodchips at a time, combine 2 cups wet chips with 1 cup dry. Make a pouch from aluminum foil, and poke a couple holes in it. Put this in the BBQ, and close the lid until the chips begin to smoke. Turn one side of the burners of your BBQ off, leaving the side with the woodchips are on. Lower heat to medium, and put the pork shoulder on the side of the BBQ that is off.

Add the whole white onion, the head of garlic, and the anaheim peppers onto the BBQ by the foil pack. Roast them until they are soft, about an hour to an hour and a half. Remove from heat and let cool.

The smoke pack on the BBQ will need to be changed out, so check it after about an hour. If all the wood chips have turned black, remove it, and add another smoke pack. Make sure you put the hold smoke pack somewhere fire proof. No one likes when the plastic siding of their bbq melts, or the siding of the house catches fire.

After the onion, garlic, and peppers have cooled, chop them very finely, or puree them in a food processor.  Add the remaining ingredients for the BBQ sauce. Use this to brush the pork shoulder about every 20 minutes.

You’re going to want to smoke your pork for 5-7 hours, or until the internal temperature reaches 185*F.

Remove pork from BBQ, and tent with foil and rest for 15 minutes.

Boil any remaining baste on the stove for a couple minutes before using it as a sauce on the pork.


You can also use your oven to make this pork if you don’t feel like using the barbecue. Eliminate the smoke packs, unless you want the fire department showing up, and roast on 225*F for about 7 hours, basting the pork shoulder with the sauce.



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