Who doesn’t like Pulled Pork????? Whether it be in a slider, a roll or a burger, Pulled Pork is all the rage right now. And there’s nothin’ better than a SMOKED, MARINATED, LOW and SLOW roasted shoulder of pork that literally falls apart to get my mouth watering…..oooh yeah. #mmmmPork #SoHungryRightNow #LowAndSlow
This recipe comes from one of the most iconic smokehouses in the U.S of A: Oklahoma Joes. Owners Jeff and Joy Stehney have made smoking and barbecuing a way of life for over thirty years, garnering a number of awards and accolades along the way. They started their love affair with Smoking and BBQing by attending a BBQ contest in Kansas City in 1980 and grew an empire from there. If you are ever in their neck of the woods, do yourself a favour and schedule a visit to this Temple of Smoking Heaven.
- 1/4 cup salt
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons Spanish paprika
- 2 tablespoons chili powder
- 1 tablespoon celery salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon freshly ground white pepper
- 1 teaspoon dried thyme
- 1 (4 to 7 pound/1.8-3.2kg) bone-in pork shoulder roast
- 1 cup apple juice
- 1 1/2 cups your favorite BBQ sauce
- Bradley Smoker Oak or Hickory bisquettes.
- Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area. Cover or wrap the pork and let it sit at room temperature while getting the smoker fired up. Do not leave at room temperature for longer than 1 hour.
- Preheat your Bradley Smoker to 200F/93C and put the pork on to top shelf.
- Baste the pork with apple juice every 30minutes. Try not to leave the door open too long as you do this.
Jeff’s Tip: Use a spray bottle for the apple juice, it’s waaaaaay easier than applying it using a pastry brush.
- When the pork reaches an internal temperature of 170F/76C on a meat thermometer (after about 4 to 5 hours), remove it and double wrap in aluminum foil to keep the juices from leaking out. Return pork to the smoker. The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 195F/90C, about another 1 to 2 hours.
- Let rest for 1 hour, then unwrap the pork butt and pull the bone out. “Pull” the pork by hand, shredding it and discarding any large pieces of fat.
Serve with your favorite BBQ sauce in your choice of tortillas or burger buns with all your favourite trimmings – jalepenos, salad greens, onions, tomatoes, mayo, cheese, whatever!