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Prep Time:
10 Minutes
Marinade Time:
3 to 24 Hours
Serves:
12+
Grill time:
6 to 12 Hours

Smoked Pulled Pork

Kansas City Style with a Canadian Twist

Posted on by Andrea Alden
Smoked Pulled Pork
Serves 12+
Prep Time:
Marinade Time: 3 to 24 Hours
Grill time: 6 to 12 Hours
Smoked Pulled Pork is the ultimate summer party food. Soaked in sweet and spicy sauce, served on a bun, stuffed into a roasted potato (regular or sweet), and eaten with your closest friends and family, there is no doubt that summer is incomplete without making some smoked pulled pork. This recipe is KansasCity Style, with a bit of a Canadian Twist. I served this to my neighborhood when we had a block party to celebrate summer. It was the perfect porcine potluck provision to share. 

 

If you are making the pork ahead of time or to freeze for later, you can skip adding the sauce to the shredded pork. If packaging for the freezer, instead of serving it all at once, make sure that you freeze it for maximum freshness by following the directions in this blog post. I generally pack 1 lb. at a time; that will feed about four when reheated.  

Beginning to smoke
Beginning to smoke
Shred and sauce
Shred and sauce
Reheat
Reheat

Smoked Pulled Pork

Serves: 12+       Total Time: 6 to 12 Hours

Ingredients

Maple Bacon BBQ Sauce:
  • 4 slices of bacon, diced
  • 2 cloves of garlic, minced
  • 1 medium onion, minced
  • 1½ cups ketchup
  • ¾ cup maple syrup
  • ¼ cup brown sugar
  • ¼ cup cider vinegar
  • 3 tbsp. Worcestershire sauce
  • 1 tsp. mustard powder
  • ¼ tsp. cayenne pepper
  • salt to taste

Directions

Step 1
Plan ahead. Rub the outside of the pork shoulder on all sides with a mixture of Maple Bacon Seasoning and Smoldering Smoked Applewood Seasoning. Place the seasoned pork onto a wire rack over a baking tray and place the whole thing, uncovered, into the fridge for a few hours, to overnight so it can dry out a little.
Step 2
Preheat your smoker or charcoal grill to between 230°F and 250°F by starting a load of charcoal and banking the coals to one side of the grill, creating an indirect zone for the pork to sit in. Spread the coals out if you find that the grill is getting too hot. Do not add a water pan, however you can place a drip tray under where the pork will be sitting. To ensure an even temperature, make sure that the top vents are mostly to all the way closed, while the bottom vents are just barely open.
Step 3
Place the seasoned pork shoulder on the indirect side of the barbecue, then add wood chips to the coals. Make sure that the lid is on securely, and allow the meat to smoke.
Step 4
Add wood chips every 45 minutes to an hour, and monitor the temperature inside the grill, adding extra charcoal as needed.
Step 5
Just after the pork has gone onto the grill, make the sauce. This will give it time for all of the flavors to meld before you use it on the pork. In a medium sauce pan, over medium-low heat, cook the bacon until tender-crisp. It’s easiest to use kitchen sheers to slice the bacon before cooking. When the bacon is cooked, drain the bacon on some paper towel, and reserve about 1 tablespoon of bacon fat to fry the onion and garlic in.
Step 6
Fry the onion until it becomes translucent, add the garlic and continue cooking for another minute, being careful not to burn the garlic. Add the ketchup, maple syrup, brown sugar, cider vinegar, Worcestershire, mustard powder, cayenne, and bacon. Simmer for about 15 minutes. Taste test, and add salt to taste as needed.
Step 7
Allow the sauce to cool, then keep it in the fridge until you are ready to use it.
Step 8
Your pulled pork is done when an instant read thermometer hits 180°F, and when you tug on the shoulder blade, it slides out of the meat.
Step 9
Rest the pork for 15 to 20 minutes before shredding.
Step 10
Shred the pork and then add the sauce. If the pork isn’t hot enough, or you are reheating it, place the sauced pork into a tray and place it on the grill in front of the rear burner, on high, for 15 to 20 minutes, mixing periodically. You want the sauce to caramelize a little on the meat.
Step 11
Serve the smoked pulled pork on fresh buns with your favorite fixin’s like this Horseradish Coleslaw.
Toast those buns
Toast those buns
Don't forget the slaw
Don't forget the slaw
Easy to share
Easy to share
We made this Smoked Pulled Pork and it was pure deliciousness. The porky goodness is great for putting on or in just about anything you can think of. It makes a great meal to pull out and heat; making sharing it with friends and family easy. What is your favorite way to serve your homemade smoked pulled pork?  


Happy Grilling!



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