This blackened smoked pulled pork is a favorite of my family. It’s also kind of fun how the crust on the meat literally turns pitch black during the cooking process, not because it’s brunt but because of a combination of the spices used and the way it cooks. The inside meat is tender and delicious despite the black outside.
How long to smoke pork shoulder?
This recipe takes roughly 8-9 hours to make. For a pork roast to really breakdown and be able to be easily pulled this is how long it takes. The good news is, once this recipe is placed on a smoker or in an oven (yes it can also be made in an oven), then it’s hands off for that time. After cooking this pork requires a short rest so it can recirculate juices and cool down enough for you to pull the pork.
This recipes uses molasses and mustard as a binder for the spices to stick to and while the mustard flavor fades away, the molasses gives this pork a deep and slightly sweet flavor that really works great with the pork.
What you need to make this blackened smoked pulled pork:
Makes ~5.0 – 9 pound pork roast
- Pork roast – butt, picnic, shoulder – bone-in or boneless – any weight between ~5 pounds to ~9 pounds
- 2 tablespoons mustard
- 2 tablespoons molasses
- Celery salt – generously sprinkles all over roast
- black pepper – sprinkled over roast
- salt – generously sprinkled all over roast
- Smoked paprika – generously sprinkled all over the roast
- cayenne pepper – dash to a sprinkle all over the roast, depends on heat preference, a dash gives no heat but enhances flavor
Instructions
- Preheat smoker or oven to 300 F.
- Mix together the mustard and molasses and pour over pork roast then rub all around it.
- Sprinkle the celery salt, black pepper, salt, smoked paprika and cayenne pepper and then rub or pat seasonings into the meat.
- Place on a clean parchment or butcher paper lined cookie sheet and cook uncovered for 8-9 hours, depending on the size and thickness of your pork roast. Once meat can easily pull away or is soft when a fork is inserted, it is done.
- Remove from smoker or oven and cover with butcher paper, aluminum foil or a towel and rest for 30 minutes.
- pull or shred meat and enjoy.
Here are a few other recipes you may love:
Sage BBQ Rub
Grilled Mexican Pork Chops
Apricot Grilled Pork Tenderloin
Apple Sage Smoked Pork Roast
Blackened Smoked Pulled Pork
Ingredients
- Pork roast – butt picnic, shoulder – bone-in or boneless – any weight between ~5 pounds to ~9 pounds
- 2 tablespoons mustard
- 2 tablespoons molasses
- Celery salt – generously sprinkles all over roast
- black pepper – sprinkled over roast
- salt – generously sprinkled all over roast
- Smoked paprika – generously sprinkled all over the roast
- cayenne pepper – dash to a sprinkle all over the roast depends on heat preference, a dash gives no heat but enhances flavor
Instructions
- Preheat smoker or oven to 300 F.
- Mix together the mustard and molasses and pour over pork roast then rub all around it.
- Sprinkle the celery salt, black pepper, salt, smoked paprika and cayenne pepper and then rub or pat seasonings into the meat.
- Place on a clean parchment or butcher paper lined cookie sheet and cook uncovered for 8-9 hours, depending on the size and thickness of your pork roast. Once meat can easily pull away or is soft when a fork is inserted, it is done.
- Remove from smoker or oven and cover with butcher paper, aluminum foil or a towel and rest for 30 minutes.
- pull or shred meat and enjoy.