Smoked Pulled Pork | Abby Thome

Abby Thome

Name: Smoked Pulled Pork
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 10
Ingredients: Ray’s No Sugar Added No Sugar Added Original BBQ Sauce; McCormick Gourmet™ Organic Onion Powder; Aces Food Ramen Noodle Soup, Sriracha, Chicken; Michelob Ultra Light Beer Bottles; El Guapo Garlic Powder; O Organics Sugar, Organic, Dark Brown; French's® Stone Ground Dijon Mustard; SIGNATURE SELECTS Chili Powder; Cebollitas Bunch; McCormick® Smoked Paprika & Onion Seasoning; Bragg Organic Raw Unfiltered Apple Cider Vinegar; O Organics Seasoning Sauce, Organic, Coconut Aminos, All Purpose; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce

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Smoked Pulled Pork

Serves 1030 mins prep240 mins cook

This smoked pulled pork recipe features a low-effort, high-flavor approach, ensuring juicy and tender pork shoulder butt. With a special blend of ingredients and a perfect smoking method, it’s ideal for an unforgettable Father's Day dish.

0 servings

What you need

Ray’s No Sugar Added No Sugar Added Original BBQ Sauce

cup bbq sauce

tbsp onion powder

Aces Food Ramen Noodle Soup, Sriracha, Chicken

tbsp sriracha

oz light beer

tbsp garlic powder

cup dark brown sugar

tbsp dijon mustard

tbsp chili powder

onion

tbsp smoked paprika

Bragg Organic Raw Unfiltered Apple Cider Vinegar

cup apple cider vinegar

O Organics Seasoning Sauce, Organic, Coconut Aminos, All Purpose

cup coconut aminos

pepper

salt

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Instructions

1: Set your smoker to 275°F.

2: Using a sharp knife, score the fat cap in a crisscross pattern, making shallow cuts about 1 inch apart in both directions.

3: Salt and pepper the pork liberally.

4: Brush the entire pork butt with Dijon mustard.

5: Generously season the pork with your favorite pork blend.

6: Place the seasoned pork in the traeger at 275°F and smoke until the internal temperature reaches 160°F (approximately 4 hours for an 8-pound pork butt).

7: Remove the pork from the traeger and place it into a Dutch oven.

8: Mix together the special blend ingredients and pour over the smoked pork in the Dutch oven.

9: Pour 12 ounces of beer around the pork and place the lid on the Dutch oven.

10: Return to the traeger, now at 300°F, for a few more hours until the internal temperature reaches 204°F-207°F and the pork is exceptionally tender.

11: Remove the bone and shred the pork.

12: Drizzle your favorite BBQ sauce over the shredded pork and serve on a bun with coleslaw and pickles.

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