Sweet & Spicy Pulled Pork

Written By: KPN - Jul• 03•14
Serves 6-8
Prep time 30 minutes
Cook time 5 hours, 30 minutes
Total time 6 hours
Occasion Barbecue, Weekend Get Togethers
By author Natalie's Kitchen - Step By Step


  • 1/4 cup Sweet & Spicy Dry Rub (See dry rub recipe below)
  • 1 bone-in, Pork Shoulder (5 ½ - 6 lbs.) (*If the pork is not skinless, score the skin to the fat layer being careful not to cut into the meat.)


Step 1
Make the spice rub - See dry rub recipe below
Step 2
If the pork is not skinned, score the skin to the fat layer being careful not to cut into the meat.
Step 3
Rub the pork on all sides with the spice rub and set inside the dutch oven.
Let the coated pork sit for 30 minutes at room temperature.
Step 4
Set oven to 275*F and spray the bottom of a Dutch Oven
with canola oil.

For Gas or Charcoal Grills: Preheat grill to 250*-275*F
Make the spice rub.
Step 5

Place covered into preheated oven.
Cook until a thermometer inserted into the thickest part of the meat reaches an internal temp of 190*F.
This should take approximately 5-6 hours.

Place in an aluminum pan with deep sides.
Insert a meat thermometer into the thickest part of the meat being careful not to touch the bone.
Place on the grill. Try to maintain the 250*-275* temp throughout the cooking.
Continue cooking until the thermometer reaches 190*F
This should take approximately 5-6 hours.
Step 6
When done remove pork from oven or grill and let rest for 20 to 30 minutes.
Step 7
Shred the pork using 2 forks.
Step 8
Discard the bones, fat and skin.
Step 9
The shred should be with the grain of the meat to create long strands of pulled pork.
Step 10
Place shredded pork back into the pan and turn in juices.
Step 11
When ready to serve, transfer into a serving dish and toss with your favorite BBQ Sauce or serve dry.
Step 12
Serve on a bun with more BBQ sauce, hot sauce, siracha and/or coleslaw.

Both comments and pings are currently closed.


Get every new post on this blog delivered to your Inbox.

Join other followers: