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This recipe comes from Jonathan Jones, a self-taught pitmaster and the founder of Smokin' Hope—a nonprofit he started to help combat food insecurity in his hometown of Phoenix, Arizona. It's just one of the barbecue dishes he serves to those in need throughout the downtown Phoenix area. Since late 2018, Jonathan and his team have served over 1200 meals to those in need, free of charge thanks to word-of-mouth donations. You can donate to the cause here.
For a slow cooker version of pulled pork, check out this recipe from Kelsey Nixon. And here's a recipe for North Carolina-style pulled pork (more vinegary).
Ingredients
- 3 tablespoons salt
- 2 tablespoons coarse black pepper
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- 1 tablespoon chipotle powder
- ½ cup brown sugar
- Olive oil
- One 9-pound pork shoulder
- Buns, for serving
- Coleslaw, for serving
- Barbecue sauce, for serving
Yield
Serves: 10 to 12
Preparation
Combine the dry ingredients to make the rub. Coat the pork shoulder with olive oil, then apply the rub all over the pork. Let marinate for at least 30 minutes or up to overnight.
Preheat a smoker or grill to 275˚F. Arrange the pork shoulder on the grates over indirect heat. Smoke until the pork registers 165˚F on an instant-read thermometer, 3½ to 4 hours.
Wrap the pork in foil or butcher paper, then return to the smoker and cook until the internal temperature reaches 200˚F, another 3 to 4 hours.
Let the pork rest for 1 hour, then shred the meat. Serve on a bun topped with coleslaw and barbecue sauce.