Spicy Pulled Pork
A customizable spicy pulled pork recipe, perfect for adjusting the heat to your preference.
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Instructions
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Preheat smoker to 225 F / 110 C and prepare for an 8-hour smoke, ensuring wood chips are soaked and drained.
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In a small bowl, combine paprika, onion salt, dried oregano, garlic powder, dried thyme, ground red pepper, and black pepper.
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Coat the pork shoulder thoroughly with the seasoning rub, then cover with plastic wrap and refrigerate for 1 to 3 hours.
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Smoke the pork for approximately 8 hours, adding charcoal and wood chips as needed, until its internal temperature reaches 185 F / 85 C.
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Remove the cooked pork from the smoker, wrap it tightly in foil, and let it rest for one hour.
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Unwrap the pork butt and shred it.
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Combine the shredded pork with one-third of your preferred table sauce.
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Serve the warm pulled pork on white bread buns with the remaining sauce on the side and a topping of coleslaw.