Father's Day Smoked Pulled Pork

Chastity Roark

Father's Day Smoked Pulled Pork

Father's Day Smoked Pulled Pork

This Father's day we wanted to celebrate all dads, especially those who enjoy to cook and grill! In this recipe we used the smoker.

The smoker is great for weekends with the family, we cook it low and slow which takes a lot of time but the flavor makes it worth it! 

We whipped up a meal with tons of family favorites! In this recipe you will find the instructions for smoking the pork shoulder marinaded in red apple dark balsamic and dry rubbed with our Blue Ribbon Pecan seasoning and creating a delicious espresso dark balsamic BBQ sauce. 

Ingredients for Pork Shoulder Marinade and rub: 

Instructions 

  1. Create a brine. Heat 4 cups water, 1 cup salt, 1/2 cup brown sugar, 1 1/4 cup whisky, and 1oz black mission fig balsamic. Bring to a boil until all is dissolved. Remove from heat and let cool completely. Place pork shoulder into bag or container with brine and let sit in the refrigerator over night.
  2. Preheat the smoker. Preheat your smoker to 225 degrees F for indirect smoking. I recommend hickory or apple for this recipe.
  3. Prep the meat. Remove your roast from the brine and wipe it down on all sides with paper towels, cleaning off any small bone fragments or extra liquid on the exterior.
  4. Slather the pork butt in mustard. Slather the entire exterior of the pork shoulder with the yellow mustard.
  5. Season with Sweet Rub. Season your pork roast on all sides, top and bottom, with rub of your choice we used Blue Ribbon Pecan from Estero Bay olive oil’s grill seasoning set. Don't worry about rubbing the seasoning into the meat, just be sure it is liberally coated all over.
  6. 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 anywhere between 5-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
  7. While the pork is roasting create a bbq sauce, see BBQ sauce recipe below.
  8. 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.
  9. 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!

Ingredients for Espresso BBQ sauce 

  • 1/3 c. Espresso Dark Balsamic
  • 1/3 c. Ketchup
  • 1/4 c. Light Brown Sugar
  • 2 cloves Garlic, minced
  • 1/2 c. Water
  • 1 tsp. Mustard
  • 1 tsp. Fresh Rosemary, chopped
  • 1 tsp. Black Pepper

Instructions for BBQ Sauce 

  1. In a small saucepan, add all of the ingredients and whisk together. Bring the mixture to a boil then reduce heat to low.
  2. Simmer until the sauce is slightly thickened and reduced by a third; approximately 15 minutes. Remove from heat and let cool.

Enjoy!