
Smoked Pulled Pork
You haven't tried pulled pork until you've had it Dad's Own style! We use our Colorado Cooking Sauce in the rub, the basting sauce, and even in the BBQ Sauce!
Smoked Pulled Pork
SERVINGS: 12
Prep: 30 minutes
Cook: 4-6 HOURS (45min/pound)
Ready in: 6 HOURS
INGREDIENTS
- 4-6 pounds pork whole bone-in butt roast
- 3 tablespoons Dad’s Own
- 1 tablespoon sea salt
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1 tablespoon vegetable oil
- 1 can chicken broth
- 1 cup Apple Cider Vinegar
- 1 cup Dad’s Own BBQ Sauce
DIRECTIONS
PREP
- Mix together all ingredients from Dad’s Own to onion powder and make a paste. Allow to sit while pork is prepared.
- Trim excess fat from pork shoulder, leaving a thin layer on one side.
- Liberally apply paste to pork shoulder, place in tray, cover, and refrigerate overnight (at least 4 hours if making in the same day).
COOK
- Heat Traeger/smoker to 225°
- Insert thermometer to keep an active eye on your meat's temp
- With fat side up, add pork butts to the hot smoker.
- Cook for about 2 hours (do not touch).
- After 2 hours, baste with a mix of apple cider vinegar/Dad's Own Colorado Cooking Sauce every 45 minutes for the remainder of the cooking time to prevent the top from drying out (see cook chart below).
- Pull pork butt when internal temp hits 160°
- Place pork onto a deep baking sheet; pour remaining apple cider vinegar on/around pork. Cover all sides and tent with foil
- Place back on grill (or oven to save wood/pellets) at 250° until the internal temp hits 200-205°
POST
- With large forks, pull the pork and shred
- Serve with Dad’s Own BBQ sauce on the side or mixed in.
4lbs = 3 hours / baste 2x at 2 hours & 2.5 hours
5lbs = 3.5 hours/baste 2x at 2 hours & 2hr 45m
6lbs = 4 hours / baste 3x at 2 hours, 2hr 45m & 3.5 hours
Serving: Great on a sandwich with dill pickle slices or on its own with mac ‘n’ cheese and/or coleslaw.