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. 


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.