Mike's Hot Honey Pulled Pork
An overnight rub, a fat cap scored in diamonds, and fruit wood going all day at 275°F before you push it to 325°F to finish. Mike's Hot Honey on the bark before it rests and again after you pull it. This one is a weekend, not a weeknight.
Ingredients
- 8-10 lb bone-in pork shoulder
- 1/3 cup ground black pepper
- 1/3 cup kosher salt
- 1 tbsp paprika
- Yellow mustard
- Mike's Hot Honey
Featuring
Directions
-
Rinse the pork shoulder and pat dry. With the fat cap up, score the fat in a diamond pattern, cutting through the fat but not into the meat.
-
Coat the pork with a thin layer of yellow mustard. Combine the pepper, salt, and paprika and coat the pork generously with the rub. Cover and refrigerate overnight.
-
Preheat the smoker to 275°F using a mix of fruit wood (cherry or apple) with pecan or oak. Place the pork fat-cap side toward the heat source and smoke until internal temperature reaches 165°F, about 6-8 hours, spritzing with water hourly if the bark looks dry.
-
Increase the smoker temperature to 325°F and continue cooking until internal temperature reaches 202°F, about 2-4 more hours.
-
Remove from the smoker, drizzle the outside with Mike's Hot Honey and let it rest for 30 minutes. Pull the meat apart with forks, removing the bone and excess fat.
-
Drizzle generously with more Mike's Hot Honey while still hot.
