Pulled Pork Shoulder This grilled main dish with its peppery, vinegary sauce take its cues from the barbecues of North and South Carolina. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 21, 2018 Print Share Share Tweet Pin Email Prep Time: 15 mins Grill Time: 4 hrs Stand Time: 15 mins Total Time: 15 mins Servings: 12 Jump to Nutrition Facts Ingredients 6 hickory wood chunks or 3 cups hickory wood chips ⅓ cup Davis Dry Rub (see below) 1 5 pound boneless pork shoulder roast (sold in some regions as Boston butt) 1 Vinegar Barbecue Sauce 12 soft white hamburger buns Bottled hot pepper sauce (optional) Kohlrabi Coleslaw (see Recipe Center) Davis Dry Rub ½ cup paprika ⅓ cup black pepper ¼ cup salt ¼ cup chili powder ¼ cup ground cumin ¼ cup packed brown sugar 3 tablespoon granulated sugar 2 tablespoon cayenne pepper Directions Smoker Instructions: At least 1 hour before smoke-cooking, soak wood chunks or chips in enough water to cover. Drain before using. Sprinkle Davis Dry Rub evenly over meat; rub in with your fingers. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place roast on the grill rack over water pan. Cover; smoke for 4 to 5 hours or until roast is very tender. Add additional coals and water as needed to maintain temperature and moisture. (Do not add more wood after the first 2 hours of smoking. Too much smoke makes roast bitter.) Remove roast from smoker. Cover roast with foil; let stand for 15 minutes. Using two forks, gently pull the roast into long thin strands. Mix about 1-1/2 cups Vinegar Barbecue Sauce with the pork to slightly moisten the meat. To serve, pile pork onto buns. Sprinkle with hot pepper sauce. Serve with remaining Vinegar Barbecue sauce and Kohlrabi Coleslaw. Makes 12 (4-1/4-ounce) to 18 servings. Davis Dry Rub In a small bowl stir together paprika, black pepper, salt, chili powder, cumin, brown sugar, sugar, and cayenne pepper. Transfer to a small airtight container or bag. Store at room temperature up to 6 months. 25 SERVINGS: Prepare two 5- to 5-1/2-pound boneless pork shoulder roasts. Smoke two roasts at a time on a smoker or grill. Prepare Vinegar Barbecue Sauce for 25. Pull pork as in Step 3. To serve, combine each pulled roast with 1-1/2 cups sauce in a 4-quart Dutch oven. Replenish pork as needed, do not allow meat to sit out for more than 2 hours. 50 SERVINGS: Prepare four 5- to 5-1/2-pound boneless pork shoulder roasts. Smoke two roasts at a time on a smoker or grill. Prepare Vinegar Barbecue Sauce for 50. Pull pork as in Step 3. To serve, combine each pulled roast with 1-1/2 cups sauce in a 4-quart Dutch oven. Replenish pork as needed, do not allow meat to sit out more than two hours. GAS GRILL INSTRUCTIONS: start with a full tank of propane. Adjust heat for indirect cooking over medium-low heat. Add soaked wood chunks according to manufacturers directions. Or wrap in foil and add to grill. Place pork shoulder on a rack in a roasting pan; set pan on grill rack over the unlit burner. Add 1/2 inch of water to pan. Cover and smoke 4 hours or until very tender, adding water to pan if necessary. Do not add more wood after the first 2 hours of smoking. Serve as directed above. CHARCOAL GRILL INSTRUCTIONS: Prepare grill for indirect grilling. Arrange medium-hot coals around a foil pan. Fill drip pan with 1-inch of hot water. Test for medium heat above the drip pan. Add presoaked chunks or chips to coals. Place roast on grill rack and cover. Smoke as directed above, making sure to check food, temperature, and water once every hour. Do not add more wood after the first 2 hours of smoking. Serve as directed above. Test Kitchen Tip: To make ahead, prepare as above through Step 3. Cover and refrigerate up to 3 days. Reheat in a Dutch oven over medium heat, stirring occasionally. Print Nutrition Facts (per serving) 439 Calories 15g Fat 34g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 439 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 125mg 42% Sodium 1012mg 44% Total Carbohydrate 34g 12% Total Sugars 10g Protein 42g Vitamin C 1.8mg 9% Calcium 101mg 8% Iron 4.7mg 26% Potassium 670mg 14% Folate, total 56.4mcg Vitamin B-12 1.4mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.