American Southern

Hickory Pulled Pork

Medium · 8 hr

Serves 10American SouthernDairy-freeNut-freeGluten-free

Low-and-slow smoked pork shoulder shredded and sauced. Tender, smoky and built for feeding a crowd.

8 hrTotal time

10Serves

4Steps

American SouthernCuisine

Method

Rub and rest
Coat pork with dry rub. Rest at room temperature 1 hour.
Why: Rub penetrates and seasons the meat.
Cook from here
Smoke low
Smoke at 110°C with hickory until probe reads 95°C, about 6–8 hours.
Why: Low heat breaks down collagen slowly.
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Rest and shred
Wrap in foil and rest 1 hour. Shred with forks, discarding excess fat.
Why: Resting redistributes juices into the meat.
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Sauce and serve
Toss shredded pork with warm BBQ sauce. Serve on buns with coleslaw.
Why: Sauce clings best to warm, freshly shredded meat.
Cook from here

Save the bark — mix it through the shredded meat for extra flavour.

Rub and rest
Coat pork with dry rub. Rest at room temperature 1 hour.
Why: Rub penetrates and seasons the meat.
Cook from here
Smoke low
Smoke at 110°C with hickory until probe reads 95°C, about 6–8 hours.
Why: Low heat breaks down collagen slowly.
Cook from here
Rest and shred
Wrap in foil and rest 1 hour. Shred with forks, discarding excess fat.
Why: Resting redistributes juices into the meat.
Cook from here
Sauce and serve
Toss shredded pork with warm BBQ sauce. Serve on buns with coleslaw.
Why: Sauce clings best to warm, freshly shredded meat.
Cook from here