Barbecued Pulled Pork

Barbecued Pork Rub
For One 8 lb. Pork Shoulder


  • ¼ cup Kosher salt
  • ¼ cup fresh ground black pepper
  • ¼ cup chili powder
  • 1 tbsp. dried thyme
  • 1 tbsp. dried oregano
  • 1 tsp. cayenne pepper

Combine all rub seasonings.

Coat the shoulder with the rub, massaging it into the meat.

Place chunks of wood in a foil pack. Bundle packet leaving a hole at the top so smoke can escape.

Preheat one side of a grill to medium high. Place the smoke pack over the fire. On the opposite side place a disposable foil pan to allow collect of dripping from meat.

Place pork over drip pan side of grill and smoke for about 3 hours. Check every hour or so to make sure there is plenty of smoke. Add wood packs as needed to continue smoking process. Use care as to not open too often allowing smoke and heat to escape.

Once smoking is complete remove the pork from the grill and wrap pork in two layers of foil, closing the edges to seal in the moisture. Return meat to the grill and cook for 2 more hours.

After 2 hours, insert a meat thermometer into the thickest part of the meat. You want to hit 180 degrees. Return to grill if needed to get desired temperature. If temperature is reached, remove meat from the grill and let it rest off the heat for about 30 minutes.

Remove foil from meat and either slice, pull or chop to your preference. Serve on a plate or with a grilled Kaiser-style roll along with your favorite barbecue sauce.