Smoked Pulled Pork {Whole30 & Paleo}

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Here in the Midwest it’s been crazy cold, so when this weekend rolled around and the forecast was in the 50s, my hubby immediately knew he wanted to break out the smoker. We have this Masterbuilt Smoker and love it.

We’ve smoked whole chickens, brisket, pork shoulder, ribs, potatoes, and more. Normally rub recipes are full of sugar, so we set out to make a whole30 compliant recipe for smoked pulled pork. First try was a winner! The pork was perfectly seasoned and it shredded effortlessly.

First make a brine. In a medium sauce pan, heat 2 cups water, 3 TBS salt, 2 TBS apple cider vinegar, 1/2 cup apple juice. Bring to a light boil and stir until salt is completely dissolved. Remove from heat and cool completely. Add pork shoulder to a bowl and pour brine over. Add enough water to completely cover pork shoulder. Let brine for 24 hours or overnight.

When ready to cook, heat smoker to 225*F and add hickory chips. Next remove pork from brine and pat dry with paper towels. Cover pork shoulder with a thin layer of mustard. To make the rub, mix together 2 TBS salt, 1 TBS paprika, 1 TBS garlic powder, 1 tsp chili powder, 1 tsp ground ginger, and 1 tsp pepper. Evenly coat pork shoulder with rub.

Place shoulder on rack in the smoker. Fill the bottom pan with 2-3 cups apple juice. Let cook until internal temperature reaches 160*F – 165*F, approximately 5 hours. Add more hickory chips every hour. Once the pork shoulder reaches 165*F, tightly wrap with foil and increase smoker temperature to 275*F. Continuing letting the pork cook until it reaches 200*F. {Once you wrap it in foil, stop adding hickory chips.}

Remove pork shoulder from smoker and let rest 15-20 minutes. Shred and serve with Homemade BBQ Sauce and Sweet & Tangy Broccoli Slaw for a delicious Whole30 meal.

Pictured below: Baked sweet potato stuffed with pulled pork, drizzled with BBQ sauce, and topped with broccoli slaw. {Insert praise hand emoji}

Smoked Pulled Pork {Whole30 & Paleo}

Ingredients

  • 7-8 lb. pork shoulder
  • Hickory chips
  • Brine:
  • 3 TBS salt
  • 3 TBS apple cider vinegar
  • 1/2 cup apple juice
  • Rub:
  • Mustard
  • 2 TBS salt
  • 1 TBS paprika
  • 1 TBS garlic powder
  • 1 tsp chili powder
  • 1 tsp ground ginger
  • 1 tsp pepper

Instructions

  • First make a brine.
  • In a medium sauce pan, heat 2 cups water, salt, apple cider vinegar, and apple juice. Bring to a light boil and stir until salt is completely dissolved. Remove from heat and cool completely.
  • Add pork shoulder to a bowl and pour brine over. Add enough water to completely cover pork shoulder.
  • Let brine for 24 hours or overnight.
  • When ready to cook, heat smoker to 225*F and add hickory chips.
  • Next remove pork from brine and pat dry with paper towels.
  • Cover pork shoulder with a thin layer of mustard.
  • To make the rub, mix together salt, paprika, garlic powder, chili powder, ginger & pepper.
  • Evenly coat pork shoulder with rub.
  • Place shoulder on rack in the smoker.
  • Fill the bottom pan with 2-3 cups apple juice.
  • Let cook until internal temperature reaches 160*F - 165*F, approximately 5 hours. Add more hickory chips every hour.
  • Once the pork shoulder reaches 165*F, tightly wrap with foil and increase smoker temperature to 275*F.
  • Continuing letting the pork cook until it reaches 200*F. {Once you wrap it in foil, stop adding hickory chips.}
  • Remove pork shoulder from smoker and let rest 15-20 minutes. Shred and serve.
https://thewholesomehaven.com/2018/01/21/smoked-pulled-pork-whole30-paleo/