Simple Smoked Pulled Pork Shoulder

Football season calls for food that can feed the whole crew without keeping you away from the action. Simple Smoked Pulled Pork Shoulder brings classic barbecue to the game-day spread with tender meat, a flavorful bark, and plenty of wood-fired character. Better yet, this low-and-slow favorite keeps the prep uncomplicated while giving smoke and time a chance to do their best work.

Pork shoulder was made for an afternoon outside. Start it early, settle into the patio, and let the grill hold steady while friends arrive and kickoff approaches. As the roast cooks, its connective tissue gradually breaks down until the meat becomes soft enough to pull apart into juicy strands. A seasoned exterior develops into a dark, savory crust that adds another layer of barbecue goodness.

An American Made Grills Hybrid Grill makes this recipe especially rewarding because it brings real, solid-fuel cooking into your outdoor kitchen. Load up your preferred wood or charcoal and let the pork take on deep smoky character. Cooking on an AMG gas model instead? Add a smoker tray with wood chips to introduce that familiar backyard barbecue aroma and taste.

That flexibility reflects what American Made Grills brings to outdoor cooking. Handcrafted in the USA with premium materials, these grills are built for lasting performance and memorable meals shared outside. American stainless steel, consistent construction, and dependable heat performance support the quality behind some of the best grills made in the USA.

Serve the finished pulled pork piled high on sandwiches, tucked into tacos, spooned over nachos, or straight from the platter. However, it reaches the table, this is the kind of game-day barbecue that gives everyone another reason to gather around the grill.

Serves 16

Simple Smoked Pulled Pork Shoulder Ingredients

• 1 8-10 pound bone-in pork shoulder (AKA Boston butt) AKA Boston butt
• 2-3 Tablespoons yellow mustard
• ¼ cup Hey Grill Hey Sweet Rub link in recipe notes
• 1 Tablespoon Hey Grill Hey Sweet Rub for later use

Simple Smoked Pulled Pork Shoulder Directions

1. Preheat the smoker. Preheat your smoker to 225°F for indirect smoking. I recommend hickory or apple for this recipe.
2. Prep the meat. Remove the roast from the packaging and wipe it down on all sides with paper towels, removing any small bone fragments or excess liquid from the exterior.
3. Slather the pork butt in mustard. Slather the entire exterior of the pork shoulder with the yellow mustard.
4. Season with Sweet Rub. Season your pork roast on all sides, top and bottom, with the Homemade BBQ Sweet Rub. Don't worry about rubbing the seasoning into the meat; just be sure it is liberally coated all over.
5. Smoke the pork butt. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate, avoiding any direct hot spots. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take 15 to 20 hours, depending on your smoker's heat consistency and the size of your pork shoulder.
6. Wrap and rest the meat. Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.
7. Shred and serve. Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Serve and enjoy!

Taken from heygrillhey.com