Sweet Heat Pulled Pork

Sweet Heat Pulled Pork is a bold, flavor-packed recipe that proves just how versatile a well-smoked pork shoulder can be. This cut of meat is ideal for low-and-slow cooking, allowing time for smoke to penetrate deeply while the fat renders down into tender, pull-apart perfection. The balance of sweetness and heat creates a crave-worthy profile that works across a variety of meals—from classic sandwiches to tacos, nachos, and meal prep for the week.

Instructions

1. 01

   Evenly and generously coat the pork shoulder roast in Smoke and Freedom’s Smokey Barnyard and B’s Rough Cut— be sure to rub the seasoning into the meat—don’t simply sprinkle it

2. 02

   Place roast on cooling rack in refrigerator and let the rubs sit on the roast and absorb overnight.

3. 03

   Score the fat cap on the roast and evenly dust it using the Allegro Sweet Heat rub — let roast sit out at room temperature for AT LEAST an hour before smoking

4. 04

   Light the Char-Griller Natural Lump Coal and get your smoker hovering right at 250 — add smoker chips

5. 05

   Smoke until internal temp reaches 203

6. 06

   Remove roast from heat and wrap in butcher paper with 1/2 stick of butter cut up into even chunks —wrap in towel and place in cooler to rest for AT LEAST 1 hour

7. 07

   Pull and enjoy!