Dad will thoroughly enjoy this smoked pulled pork! It is so much more flavorful than just throwing the pork in the crockpot! Best part? You don’t need a smoker to do it. You can even do it with same process in the oven, if it’s raining!
It takes a bit of time to put this together but it is so well worth it! I usually smoke the pork one day. Refrigerate it overnight. Then remove the large layer of fat and pop it in the slow cooker on high for 4-5 hours the day you want to serve it. The meat just falls apart!
This Smoked Pulled Pork is so delicious that we make it a few times per year! Even in the dead of winter, we will do it in the oven! It makes you think of warmer times and summer BBQ’s!
The reason it takes 4-5 hours is that the slow cooker takes a while to get it up to temperature after being in the refrigerator overnight.
How to Cook Smoked Pulled Pork on the Grill
- Salt & Pepper the roast on all sides.
- Apply dry rub to the outside of the roast on all sides.
- Start grill on one side. Place soaked wood in a container or piece of tin foil. (I usually use apple or cherry, because that is what I have around. You can buy hickory or mesquite or oak at most home stores.)
Add a separate metal container with water in it, above the fire. Place roast on grill on the side that is not lit, with a piece of tin foil protecting the side of the roast from burning. Spritz the roast with a mixture of vinegar and oil. Monitor the temperature of the grill with lid closed. You want the temperature to be at about 225°F.
- Cook for about one hour per pound. Internal temperature of meat should be about 195°-205°F for the most tender pork.
- Cool. Cover and then refrigerate overnight. Remove the fat layer, if there is a large one. Put roast in the slow cooker with your favorite BBQ sauce, or like me, a few tablespoons of water, so that people can pick from a variety of BBQ sauces, like this Cherry BBQ Sauce, or the blueberry BBQ sauce coming soon to BCC.
Cook on high about 6-8 hours. Twist with a large fork to determine if it will pull easily. It should break aprat easily. If not, leave it a while longer.
This recipe makes the most tender juicy pulled pork on the planet! This is not a quick recipe, but so well worth the time! The flavor that the smoking imparts is worth every second!
Although this pulled pork takes a couple days to reach peak flavor, there is next to no hands on time! Your grill, or the oven will do all of the smoking work and the slow cooker will finish it off to tender, juicy perfection!
I hope you enjoyed the post for Smoked Pulled Pork! Don’t forget to sign up for my newsletter so that you don’t miss any new recipes. Happy Father’s Day to all the Dads out there!!
Enjoy! And have fun cooking!
Dad will thoroughly enjoy this smoked pulled pork! It is so much more flavorful than just throwing the pork in the crockpot! Best part? You don't need a smoker to do it. You can even do it with same process in the oven, if it's raining!
- 1 pork shoulder or pork butt roast, mine was 7 lbs.
- salt & pepper
- 1 recipe dry rub, or use your favorite store bought pork rub
- spritzer bottle with a mixture of 75% apple cider vinegar and 25% oil
- wood chips for smoking
- your favorite BBQ sauce to finish
Rub roast with salt and pepper. Then rub in the dry rub.
Set up grill. Add a metal container filled with water to the side of the grill that will be lit. In another metal container, place soaked pieces of wood. You can purchase hickory, mesquite and lots of other varieties. I use apple or cherry from my property.
Get the grill temp set to about 225°F. Add pork roast to the side of the grill that is not lit. (indirect grilling) Protect the edge closer to the burners that are lit with a piece of tin foil.
Spray with the spritzer well every hour, or so. Check temperature when it starts looking done. Internal temp should be 195° to 205°F. Let cool. Cover and refrigerate overnight.
Place roast in slow cooker the next day. Trim of any large fat strips off. You can add BBQ sauce, or sauce the pork when it is pulled.
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