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Nutrition Facts
Serving Size 1 (252g) Recipe makes 8 servings The following items or measurements are not included below: 2 teaspoons celery salt
Calories 607
Calories from Fat 373		(61%)
Amount Per Serving		%DV
	Total Fat 41.5g	63%
	Saturated Fat 14.3g	71%
	Monounsaturated Fat 18.4g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.0g
Cholesterol 161mg		53%
Sodium 235mg		9%
Potassium 798mg		22%
Total Carbohydrate 17.4g		5%
	Dietary Fiber 1.4g	5%
	Sugars 14.6g
Protein 39.9g		79%
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It's Ok to Cheat Pulled Pork

Recipe #381580 | 6½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Morrison
Jul 14, 2009

This is a recipe that I have been tinkering with for a while. Sometimes you want to make a dish that takes a better part of the day, but you can't always tend to it and that is where this technique comes in. I will often times smoke my 4lb shoulder or pork loin (when it's on sale) for about 3 hours, and do the final 3-4 hours in the oven. This recipe is for a 4lb cut of meat and I recommend about 75-80 minutes/lb for loin and 85-90 minutes/lb for shoulder. All measurements are approximate and will probably vary greatly.

SERVES 8 -12 , 12 -16 portions (change servings and units)

Ingredients

4 lbs pork shoulder or boneless pork loin
1/2 cup yellow mustard
1/4 cup honey
3 tablespoons brown sugar (light or dark, whatever you prefer)
3 tablespoons chili powder (again, either light or dark is fine)
2 teaspoons cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons celery salt or celery seeds (my preference is the celery seed)

Directions

1
Rub the meat (fat side up of course) with the mustard until the top is coated sufficiently.
2
Drizzle the honey on in a zig-zag pattern (I like side-to-side as opposed to top-to-bottom).
3
Sprinkle on the remaining ingredients in order, covering the top of the meat entirely with the spices.
4
You can apply the rub the night before if you'd like, but it is not vital.
5
Prepare smoker per manufacturer's instructions.
6
When the smoker has reached 225-250F add the meat. Be sure to keep the smoker's temp around this level for best results.
7
After approximately 3 hours turn your oven on to 225°F.
8
Prepare a serving dish with a double layer of foil that will be large enough to complete wrap around the meat and seal tightly.
9
When oven is up to temperature transfer the meat to the foil and wrap lightly.
10
Place pan on center rack and cook remaining 3-4 hours.
11
Allow the meat to settle for at least ten minutes before shredding with a fork. The pork should have an internal temperature of at least 195°F This will make for much easier shredding.
12
I like to serve my pulled pork with with the sauce described in Recipe #204901.