Pulled Pork

For this pulled pork, a pork shoulder is rubbed with spices and smoked for hours until it can be pulled apart by hand, and mixed with barbecue sauce: a representative recipe from the American South.

Ingredients (1 people)
  • 1 (3-kg/6-lb 10-oz) pork shoulder, deboned
  • 15 g (0.53 oz/2 1/2 tbsp) cumin seeds, toasted and crushed
  • 125 g (4.41 oz/1/3 cup) brown sugar
  • 125 g (4.41 oz/1 cup + 2 1/3 tbsp) paprika
  • 20 g (0.7 oz/2 tbsp) garlic powder
  • 10 g (0.35 oz/scant 2 tbsp) dried oregano
  • 10 g (0.35 oz/2/3 tbsp) celery salt
  • 15 g (0.53 oz/2 1/3 tbsp) mustard powder
  • 1 pinch allspice
  • 125 g (4.41 oz/scant 1/2 cup) salt
  • 1 pinch cayenne pepper
  • Barbecue sauce


Preheat the smoker to 120°C (250°F). Rub the pork with the spice mix, then place into the smoker. Smoke the meat at 120°C (250°F) for 4 hours, then lower the temperature to 85°C (185°F) and smoke for 4 more hours.

After 8 hours of smoking, the pork should be fall-apart tender. remove from the smoker, and let it cool enough to be handled. Shred the pork by hand and mix with the barbecue sauce, then serve.

Other recipes by Grégory Marchand