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Kicked Up Pulled Pork

Created by Melissa Cookston of Memphis BBQ Co.
5/5 - 1 Rating
BBQ
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Recipe uses Original Red Sauce
Original Red Sauce
Servings:
10-14
Kicked Up Pulled Pork
Kicked Up Pulled Pork

Ingredients

Tools Needed
1 smoker
4-5 medium sized wood chunks, preferably apple, pecan or cherry
1 meat injection needle
For injection
1 chicken bouillon cube
1/2 cup water
2 tablespoons brown sugar
1 cup apple juice
2 tablespoons Worcestershire Sauce
1 tablespoon soy sauce
Smoky Sweet Chipotle BBQ Sauce
1 tablespoon canola or peanut oil
2 tablespoons yellow onions, finely diced
1 1/2 cup ketchup
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons yellow mustard
1/4 cup honey
1 tablespoon granulated garlic
1/4 tablespoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon coarse ground black pepper
Pork shoulder
1 6-9 pound bone-in pork shoulder
3/4 cup of your favorite BBQ Rub, divided
1/4 cup yellow mustard

Preparation

For injection

In a small saucepan, add bouillon cube and water. Stir over medium heat until bouillon cube is completely dissolved. Add brown sugar and stir until dissolved. Turn off heat, add remaining ingredients and stir. Remove from stove and pour into a plastic container and refrigerate for at least an hour before using.

Makes 3 cups.

Smoky Sweet Chipotle BBQ Sauce

In a sauce pan over medium heat, add the oil and onions and cook until the onions are softened and beginning to get translucent, about 4-5 minutes. Add the remaining ingredients and whisk to combine. Simmer over low heat 20-30 minutes or until sauce is slightly thickened, stirring frequently to avoid burning. Remove from heat and allow to cool at room temperature.

To inject pork shoulder

After injecting your pork shoulder and letting rest, rub TABASCO® Sauce all over the pork shoulder to moisten it. Sprinkle 1/4 cup of BBQ seasoning all over the pork shoulder and then spread yellow mustard on top to help massage the seasoning into the meat and ensure it evenly coats the meat.

Pork shoulder

After injecting your pork shoulder and letting rest, rub TABASCO® Sauce all over the pork shoulder to moisten it. Sprinkle 1/4 cup of BBQ seasoning all over the pork shoulder and then spread yellow mustard on top to help massage the seasoning into the meat and ensure it evenly coats the meat.

Heat smoker to 250°F with wood chunks. Place pork butt on the grates, fat side down, and cook pork for 4 hours. Remove from smoker and place pork on two sheets of heavy duty aluminum foil. Lightly season the top side of the shoulder with an additional 1/4 cup of BBQ seasoning, then wrap foil around the pork.

Return to smoker for 4-5 hours, or until internal meat temperature is 195°F and the meat is soft. Open foil carefully and drain collected fats, then rewrap foil around the pork and allow the pork to rest for 15-30 minutes in a pan.

Remove pork from the foil and pan, and wearing heat resistant gloves or using tongs or forks, begin to take off sections of the meat and lightly shred or pull the pieces off the bone. As you are pulling the meat, discard any fat you may come across. Place pulled pork in a pan. Sprinkle 1 tablespoon BBQ Rub on meat and 1/2 cup of Chipotle BBQ Sauce and toss to lightly coat the meat.

Serving Suggestion

Serve alongside hamburger buns with extra Smoky Sweet Chipotle BBQ Sauce on the side. Enjoy!

Makes 2.5-3.5 pounds of pulled pork.

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Original Red Sauce

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Original Red Sauce