low and slow smoked pulled pork. Learn how to smoke pulled pork shoulder on a Kamado-style grill or Big Green Egg with step-by-step instructions, including my family favorite pork shoulder dry rub Kamado-style grills are perfect for low and slow cooking because they retain heat very well, which makes them much more efficient for long. A low smoking temperature melts connective tissue and fat, keeping the meat tender and juicy. An overnight dry brine seasons the meat and helps it retain Leftover pulled pork freezes well.

A Boston butt roast covered with spicy mustard and a savory rub is slow-smoked until it pulls apart easily in this crowd-pleasing recipe. This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very. You can Have low and slow smoked pulled pork using 20 ingredients and 12 steps. Here is how you achieve that.

Ingredients of low and slow smoked pulled pork

It's 10 lb of pork shoulder (Boston butt).
What You needis 1 cup of prepared yellow mustard (your favorite).
Lets Go Prepare 4 medium of jalapeños.
It's 2 medium of white or red onions.
What You needis of rub.
What You needis 1/2 cup of brown sugar.
Lets Go Prepare 1/4 cup of chipotle powder.
Lets Go Prepare 1/4 cup of black pepper.
It's 2 tbsp of thyme.
Lets Go Prepare 2 tbsp of dried parsley.
It's 2 tbsp of cinnamon.
What You needis 1/4 cup of garlic salt or 1/8 cup salt and 1/8 garlic powder.
It's 1/4 cup of ground coffee (i used this as well as making a coffee bbq but it can be left out).
What You needis of coffee bbq sauce (if desired).
What You needis 1 of bottle bbq (i used a spicier one, and i found a thicker sauce works better for this).
What You needis 1 1/2 cup of brewed black coffee.
What You needis 2 tbsp of warchestershire.
Lets Go Prepare 1/2 cup of brown sugar.
What You needis 2 tbsp of cinnamon.
Lets Go Prepare 1 clove of garlic.

EASY OVEN ROASTED Pulled Pork (pork loin) is moist, slightly crispy, and super savory with a Homemade BBQ Rub, a great family dinner, and freezer friendly! The low temperature and slow, long cooking process make the pork roast easy to shred as it becomes tender over the hours. Learn how to smoke pork shoulder for the best pulled pork. This cut is laced with so much flavor when cooked low and slow, giving it incredibly tender How to Buy Pork Shoulder for Pulled Pork.

low and slow smoked pulled pork step by step

trim excess fat from pork (you can't and don't need to get it all) rinse thoroughly and pat dry with paper towels.
lather mustard ask over pork, mix together rub ingredients and apply generously to meat. (I find using cooking gloves helps keep the rub on the meat instead of on your hands). wrap the meat and let marinade overnight..
prepare your smoker for indirect heat, place a pan of water in with it as well. (in the water pan if you have a vertical smoker, place a pan on the rack underneath where the meat will be if using a horizontal grill/smoker). also soak your wood chips following the directions (this might require preparing them overnight.
let the pork sit outside if the fridge for at least an hour before cooking. get the charcoals fired up and the grill at a consistent temp of 225.
throw a few pieces of wood on the coals, place the meat on the grill at the furthest point from the heat, stick a meat thermometer in the thickest part.
close the lid and let it work. avoid peeking! do check it occasionally to regulate the internal temp (again the less number of times the better) until the internal temp reaches at least 190 ( this seems very high, but this is the temp that the collagens in the far begin to break down, I aim for right about 200 myself which will take about 12 hours. if using a horizontal smoker, rotate it half way through to ensure it cooks evenly (this step is not as important if using a vertical smoker).
I keep a spray bottle full of an red wine vinegar and some juice around and any time I open the grill, I spray it down just to ensure it stays good and moist... you can also use things like beer or Dr pepper... after about 8 hours you won't need any more smoke flavor so I quickly wrapped it in tin foil and put it back on for the remainder of the time.
add coals and wood chips accordingly to regulate the heat and smoke in the grill. smoke keeps it tender as well as giving it the delicious flavor but make sure to keep the smoke constantly moving to avoid it getting bitter... I prefer hickory, cherry or wood wood to mesquite because mesquite is much stronger flavored and it will have plenty of smoke flavor as it is....
at this point make the sauce ( for the sauce I used, add all the ingredients in a sauce pan, bring too a boil then let simmer and thicken up for about 15 minutes). also slice onions, and jalapeños (I did half diced and half slices and kept the seeds, but you can do them however you like and keeping the seeds or not is up to you).
once pork had reached desired temp, remove from heat, wrap in foil and let rest for an hour..
preheat oven to 300.
unwrap and place on a glass baking dish (or if using metal coat with tin foil) the bone should pull right out. using hands or 2 forks pull pork apart, removing any excess fat as needed. add jalapeños and pour enough sauce to coat the meat, not enough to over power it and mix all together. then place in the oven for 15- 30 minutes. remove from oven and mix in the onion slices....

Why This Slow-Cooker Pulled Pork Is the Best. This pulled pork benefits from a delicious spice rub full of Pork shoulder self-bastes and stays moist, and is nearly impossible to overcook. After the meat is done Cover and cook on the LOW setting until the pork is soft enough to pull apart with a spoon. Pulled pork is dubbed "The feast of champions" for those that like to smoke their meats. It is perfect for feeding a large crowd and the most fool-proof of the Pork shoulder is the best cut of meat for pulled pork since it is laced with flavorful fat and connective tissue that will melt when cooked low and slow.