Recipe courtesy of Franklin Barbecue

Oak Smoked Pulled Pork

  • Level: Advanced
  • Total: 4 hr 50 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 4 hr
  • Yield: 10 to 15 servings
Share This Recipe

Ingredients

Dry Rub:

1 cup coarsely ground black pepper

1/2 cup kosher salt

1/2 cup turbinado sugar

Pork:

1 (3 to 4-pound) bone-in pork shoulder butt (Boston butt)

1/8 cup yellow mustard

Tangy Vinegar Sauce:

2 cups distilled white vinegar

1 cup ketchup

1/4 cup brown sugar

2 1/2 tablespoons Worcestershire sauce

1/4 tablespoon kosher salt

1 teaspoon Louisiana-style hot sauce

1 teaspoon coarsely ground black pepper

1/4 teaspoon paprika

Serving suggestions: cabbage slaw and white bread.

Directions

  1. For the dry rub: Mix together the pepper, salt and sugar.
  2. For the pork: Slather the pork with the mustard. Cover with the dry rub. 
  3. The best way to do this at home is to lay a bed of coals down in the smoker and then oak chunks (not chips!) on top of that. Light the coal and once it lights the wood, continue using wood from there on out. 
  4. Place the pork on the smoker at 275 to 295 degrees F. Once the outside of the pork is to your preferred color (we like a toasty brown), wrap the butt with foil and return to the smoker for 4 hours. Periodically check for tenderness by unwrapping and trying to pull the bone out. When the bone slides out easily, it is done smoking. Keep the pork wrapped in foil and let sit for 30 minutes. 
  5. For the vinegar sauce: Combine the vinegar, ketchup, brown sugar, Worcestershire sauce, salt, hot sauce, pepper and paprika in a bowl. 
  6. Serve the pork with our tangy vinegar sauce, cabbage slaw and white bread.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …