Smoked Pulled Pork
Serves 10
Ingredients
- 5½ lbs pork shoulder (pork butt)
For the Rub
- 1-1½ cups light brown sugar
- salt & black pepper to taste
- 1 tsp paprika
- 1 tsp cumin
- pinch of cayenne pepper
- pinch of ground ginger
- 30 coriander seeds & 6 grains of paradise seeds, ground with 1 tsp brown sugar
- 1 tsp garlic powder
For the Marinade
- 1 cup orange-pineapple juice (100% juice blend)
- 1 cup light brown sugar
- 2 tbsp honey
- ¼ cup freshly-squeezed lime juice
- ½ tsp apple cider vinegar (add carefully; too much could ruin the flavor!)
- zest of ½ lime
For Coleslaw (optional)
- 1 head cabbage, thinly sliced
- 3 tbsp mayonnaise
- splash of milk
- salt & pepper to taste
How-to
- Prepare smoker to maintain temperature of 260º to 280º
- Combine dry rub ingredients
- RInse and pat dry the pork and completely cover pork with the rub
- Place ribs in the smoker
- Make marinade and after ribs have been smoking for 1-1/2 hours, coat them with it. NOTE: For easier application, put marinade in a spray bottle). Then apply marinade very 10-15 minutes, turning meat to ensure that all sides are basted
- Smoke pork for 4-5 hours, until internal temperature of the ribs is 190º
- Let pork cool until you're able to handle it then shred the pork
- Pile pork on rolls and top with coleslaw
Coleslaw (optional)
- Thinly slice or shred cabbage
- Mix with mayonnaise, milk, salt & pepper