Pulled Pork

Broil King Recipe Pulled Pork


  • 1 6-7 pound pork shoulder
  • 3 tablespoon yellow mustard

For the rub
  • 1 cup brown sugar
  • 1/2 cup chili powder
  • 1/3 cup paprika
  • 1/4 cup celery salt
  • 1/4 cup garlic powder
  • 1/4 cup onion salt
  • 1/4 cup black pepper
  • 1/4 cup white pepper
  • 1 tablespoon dry mustard
  • 1 tablespoon 5-spice powder
  • 1 tablespoon dry ginger

For the Mop
  • 2 cups barbecue sauce
  • apple juice in a spray bottle

For the Smoke
  • 1 cup soaked wood chips
  • 4 cups hot water


Important Tips

Low and slow is the name of the game here! We like to start the smoking before we go to bed, around midnight. Usually, a 6-7 pound pork shoulder will take 12 to 14 hours to become soft and tender - allow 2 hours per pound of meat. Whenever the pork shoulder is finished, remove it from the smoker, wrap it in foil and set it aside until you are ready to serve.

Be organized, most of the work should happen the night before your gathering, which is great when you are expecting a big crowd. This frees your time up so that you can enjoy your family and friends.

  1. Purchase a pork shoulder and be sure that it has a nice fat cap. There is a lot of flavor and moisture there, so leave it on.
  2. Prepare the rub and sauce the night before the party. Rub the pork shoulder with yellow mustard, then cover with rub. Let rest for 1/2 an hour before placing on the Keg. Light the Broil King® Keg and adjust the settings for a constant temperature of 225°F (107°C). Scatter soaked wood chips over the coals. Set the diffuser pan in its rack and add hot water to the pan.
  3. Replace the cooking grids. Place the pork shoulder on the Keg, close the lid and allow to cook for at least 6 hours. Begin spraying with apple juice every half hour.
  4. This is also the time to begin to monitor the internal temperature of the pork, using a meat thermometer. Once it has reached a temperature of 190°F (88°C), remove it from the smoker, wrap it tightly in foil and allow it to rest for at least an hour before pulling. Do not skip this step, as it is the final step in allowing the connective tissue to completely break down, resulting in tender, moist pork!
  5. The cooking temperature of the smoker should remain constant at approximately 225-250°F (107-121°C). The diffuser pan should be kept filled with water throughout that cooking time. The Broil King® Keg is very efficient and reliable, so if you set it up properly with lots of charcoal and adjust the vents correctly, the temperature will remain constant all night long.
  6. Start basting with a mop when you get up in the morning. Mop every hour or so until finished.