BBQ Pulled Pork

Pulled pork is a BBQ staple that is really difficult to mess up. Originating in the South, it is made from either pork shoulder or pork butt. It is typically slowed smoked over wood, but it can easily be cooked in your kitchen oven as well.


  • About 7lbs of Pork Shoulder or Pork Butt
  • 1 to 1 1/2 CUPS of Chupacabra Seasoning
  • 1/2 CUP Brown Sugar
  • 1 CUP Apple Juice
  • Salt & Pepper to taste

In the Smoker

Fire up your smoker to about 225°F to 250°F and mix together the Chupacabra seasoning and brown sugar in a small bowl. Unwrap the pork and pat dry with a paper towel. This will help the seasoning stick.

Coat the pork thoroughly with the Chupacabra mixture, taking time to make sure all sides are covered. Prepare a meat injector with the apple juice and inject the pork.

Place the pork in the smoker and smoke on indirect heat for 7 hours uncovered. Then remove the pork from the smoker and wrap in aluminium foil or butcher paper, and smoke for an additional 5-8 hours

The pork should reach an internal temperature of 160°F and the bone should be loose enough to easily pull it from the meat. Salt and pepper to taste.

Now that the meat is cooked, let it rest for about 15 minutes before you start to shred, or “pull” it. Simply place the pork into a large serving dish and while wearing gloves, press the top of the meat with the palm of your hand. The meat should collapse under the weight of your hand and fall apart. Use your fingers, bear paws, or a fork to help separate any larger pieces.

Serve on it’s own, or on a bun with some yummy coleslaw.

In the Kitchen

Follow the same directions as above, but place the pork in a small roasting pan coated with PAM cooking spray. Insert an oven-safe thermometer in the pork to monitor the internal temperature, and don’t forget to take the pork out and wrap it about halfway through.

Dog Tired Tips

  • If you accidentally overcook the pork, add the drippings, or apple juice back into the meat when pulling it. BBQ sauce can help remedy this issue as well.
  • Don’t wait for your meat to cool down too much before pulling it. You’ll find that the pig will win that game of tug of war.
  • Don’t worry about buying fancy tools to pull your meat. If it’s cooked right, it’ll fall apart almost on its own.
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