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Pulled Pork

Prep Time:24 Hours
Cook Time:12 Hours

Nutritional Information

Pulled pork is an easy cut of meat that is great for any gathering.


  • 1 pork butt
  • 16 ounces basic brine, see recipe
  • 1 cup yellow mustard
  • 1/2 cup dizzy pig jamaican jerk rub
  • 1 cup brown sugar
  • 1 cup salt
  • 1/2 cup chili powder
  • plum wood, if desired


  • 1. Using an injector, inject the brine spacing injections 1″ apart. Rub with mustard then the rub. Refrigerate overnight.
  • 2. Preheat the EGG to 225ºF using indirect heat and wood chunks. Smoke the pork until an internal temperature reaches 190º F about 1-1/2 hours per pound. Cool completely then either shred or slice into desired portions.
  • 3. See reviews below for variations.

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Variation: In the Smoking Class on 6/10/14, we smoked the pork with peach wood.
06-19-2014 at 07:44 PM
Variation: In the Smoking Class on 7/28 & 7/29/14, we used Cluck and Squeal's All Purpose rub instead of the from scratch rub listed above. We also smoked the pork with apricot wood.
07-28-2014 at 11:11 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828