Recipe courtesy of Gorilla BBQ
Pulled Pork
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 977
- Total Fat
- 81
- Saturated Fat
- 19
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 21
- Protein
- 36
- Cholesterol
- 164
- Sodium
- 1079
- Total: 14 hr 50 min
- Active: 40 min
Ingredients
One 6- to 8-pound bone-in pork shoulder
1 cup BBQ spice rub (your favorite store-bought is fine) or our Gorilla Super Combo Spice Rub
Coleslaw, recipe follows
Coleslaw:
1 head green cabbage, shredded
1/2 head purple cabbage, shredded
3 carrots, grated
3 cups mayonnaise
1 cup white sugar
3/4 cup white vinegar
1 tablespoon dry Italian dressing mix
1 tablespoon salt
1 tablespoon black pepper
Directions
Special equipment:
a smoker; almond wood- Preheat a smoker to 230 to 240 degrees F.
- Rub meat with a generous amount of BBQ spice rub. Place meat in smoker and cook, using almond wood, until meat is 195 degrees F, about 14 hours.
- Let rest 10 minutes, then remove bone. Pull pork until all meat is shredded. Serve with Coleslaw.
Coleslaw:
- Combine cabbages, carrots, mayonnaise, sugar, vinegar, dressing mix, salt and pepper together in a large bowl.