Smoked Pulled Pork

By Chef Tim Hollingsworth

Just for insiders, Chef Tim Hollingsworth shares his recipe for slow-cooked smoked pulled pork with a deliciously-seasoned rub. We recommend pairing it with our Mas Arnaud Côtes du Rhône Rouge, a berry-laden, subtly spicy red wine.

1 ea bone in pork shoulder
1 ¼ cup dark brown sugar
1 ¼ cup granulated sugar
1 ¼ cup paprika
1 ¼ granulated garlic
2 Tbsp ground black pepper
1 ¼ cup granulated onion
1 ¼ cup kosher salt
1 Tbsp dry sage
1 Tbsp dry mustard
1 Tbsp ground ginger
1 Tbsp cayenne


Mix all ingredients together in a bowl.

Rub pork shoulder with ½ cup dry rub.

Let smoke at 225 degrees F for 4 hours undisturbed.

After 4 hours, check temperature, adding more wood if needed.

Continue to check shoulder once every 1-1.5 hours, making sure the shoulder isn’t becoming too dry or rendering too fast. When temperature of pork reaches 190 degrees F (or about 8-10 hours into cooking), remove from smoker.

After removing, keep warm and hold for service. Pull pork to order, leaving shoulder whole in its own juice as much as possible.


pairs with Mas Arnaud Côtes du Rhône Rouge.

Tim's notes on the wine
"This Côtes du Rhône Rouge has smooth notes of berries with a slight smokiness, this wine would pair well with bbq pulled pork served with a hot vinegar sauce."

Chef Tim Hollingsworth is an award-winning chef and restaurateur in Los Angeles. Hollingsworth has won multiple awards throughout his career, including The Rising Star Chef Award from The San Francisco Chronicle and The Rising Star Chef of the Year Award, presented by the James Beard Foundation. In November 2018, he competed on and won (spoiler alert) Netflix’s The Final Table, a global culinary competition series.