This BBQ Pulled Pork recipe, shared by viewer Robert Jones, is the perfect filling for a pulled pork sandwich!
This delicious recipe starts out on the smoker, and then transfers to the slow cooker for the ultimate melt-in-your-mouth pulled pork.
Hope you enjoy this recipe as much as we do! It just might be the best pulled pork recipe ever! Learn more about my Green Mountain Grills pellet grill/smoker.
BBQ Pulled Pork
- 4 pound pork shoulder
- 1/2 cup brown sugar
- 1 tablespoon cracked pepper
- 1 tablespoon kosher salt
- 1 tablespoon cayenne pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder or granulated garlic
- 1 tablespoon paprika
- 1 tablespoon granulated onion
- 4 cups water
- 2 bay leaves
- 1/4 cup salt
- 1/4 cup brown sugar
- 11/2 tablespoons dry rub
- Whisk up ingredients for the dry rub.
- Mix brine and whisk until salt and dry rub dissolves.
- Place pork in a large Ziploc bag, and add brine. Cover completely with the brine. Refrigerate overnight.
- The next day, remove the pork from the refrigerator, drain and pat dry. Pack on the remaining dry rub onto the pork shoulder.
- Let sit at room temperature, covered, for 30 minutes while you preheat the smoker to 220 F.
- When at 220 F, put the pork onto the smoker. After 2-3 hours on the smoker, remove the pork shoulder onto a cutting board.
- Place the pork shoulder into a Crock Pot. Add 1 1/2 cups water. Cover and cook on high for 3-4 hours, or until internal temperature is 155 F. Remove from slow cooker, and let sit for about 10 minutes, or until it’s cool enough to pull apart.