Low and Slow Pulled Pork Recipe - Allrecipes.com
Low and Slow Pulled Pork Recipe
  • READY IN 4+ hrs

Low and Slow Pulled Pork

Recipe by  

"Long, slow smoking gives deep, rich flavor to this spicy pulled pork, and the zesty sauce makes this crowd pleaser a sure-fire hit."

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Ingredients Edit and Save

Original recipe makes 12 to 14 servings Change Servings
  • PREP

    20 mins
  • COOK

    4 hrs

    4 hrs 20 mins


  1. Stir together all rub ingredients in a bowl. Store in an airtight container. Set aside.
  2. Stir together all ingredients for the sauce in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.
  3. Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate any leftover table sauce.
  4. If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator.
  5. Smoking a large piece of meat takes a long time, so you'll need to get an early start. Prepare your smoker or grill until the temperature reaches 250 degrees F. Take the meat out of the refrigerator, and let it sit for about 30 to 45 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn.
  6. Smoke is one of the main ingredients of good barbecue. Soak hickory wood chips (or any other hardwood chips used for barbecuing) in water overnight. This prevents them from burning. The chips smolder, producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a smoke ring. A handful of wood chips should be added to the fire every 30 minutes or so. The more you add, the stronger flavor of smoke you get.
  7. Place meat on the smoker fat side down. After two hours, turn the meat over so it is fat side up. Total cook time will be 1 1/2 hours per pound. Maintain the temperature in the smoker between 225 degrees F and 250 degrees F. Use a pit thermometer for an accurate reading. If the smoker temperature is hotter than 250 degrees F, the meat will cook too quickly; any lower than 225 degrees F, and the meat will not get done. Every time wood chips or charcoal is added, spritz the meat with apple juice from a spray bottle. This will add moisture and a fruity background flavor during cooking.
  8. Remove the meat from the smoker with two hours remaining, and place on heavy-duty aluminum foil. Spritz generously with apple juice, and tightly seal foil around pork. Place meat back on the smoker, and cook for two hours more. Using an instant-read meat thermometer, check the internal temperature of the thickest part of the meat, being careful not to touch bone with the tip of the thermometer. When the internal temperature reaches 195 degrees F, the pork is ready. Cooking the meat beyond the USDA guideline of 145 degrees F (63 degrees C) renders out the fat and tenderizes the meat.
  9. Remove the meat from the smoker, and let it cool for 15 to 30 minutes. Remove foil after it has cooled enough to handle. Remove the bones, which will easily pull away. Begin pulling, or shredding, the meat with two large forks, and place in a large baking dish or pan. Remove and discard any remaining fat.
  10. Add the sauce to pulled pork, and toss. This is a popular way to serve pulled pork in most regions. If you prefer, serve with additional sauce.
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  • Recipe courtesy of Southern Living Bar-B-Que: The Ultimate Guide
  • Serving Suggestions: Start with the right cut of meat. Most barbecue restaurants use whole pork shoulders, but they're rarely available in grocery stores. If you find a whole shoulder, use it. Otherwise, we recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder. The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like the one included here--thick, tomatoey, and sweet, with just a hint of hot.

Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2011

We loved this recipe! We had family visiting from Texas and they also loved it! It's definately a keeper. Tangy and sweet with the perfect amount of heat. It took much longer than 4 hours to cook but it was worth the wait. The only change we made was the wood used during smoking, we prefer applewood.

Most Helpful Critical Review
May 24, 2011

Rub and sauce tasty....expect longer than 4 hours cook time. Instructions call for 1 1/2 hours per pound...for this 5 lb roast cook time would be 7 1/2 hours. Really depends on your smoker but the title is correct...low and slow. And definitely use a meat thermometer. Served with a little cole slaw on top makes it Memphis-style pulled pork.


6 Ratings

Feb 06, 2012

A little less paprika and don't bother with bbq sauce, better to just use your favorite store bought in my opinion. Fun to make for Superbowl 2012!

Feb 05, 2012

The rub recipe is so good on the pork. I made it for our Superbowl party and it was a big hit. I don't own a smoker so I put it in the slow cooker for 7 hours. Yummy!

Apr 06, 2012

Rub is awesome, I skip the sauce. I also let it smoke way longer than 4 hours. Minimum 1.5 hours per pound. I then usually put in a dutch oven covered and in the oven on 225 till morning when I rest it and pull the pork to serve. By then it just falls apart.

Jun 24, 2013

The technique in this recipe is perfect, but where are reviewers coming up with this stuff about "four hours of cook time?" The recipe calls for 7 1/2 hours. And that is only an estimate. Cooking to a temp of 195 is better, although many top pitmasters say 205. Best test, in any event, is to stick a fork in end of butt. If it will easily rotate 180 degrees, it's ready. If not, cook it a little longer.


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 4231 mg
  • 169%

* Percent Daily Values are based on a 2,000 calorie diet.

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