Kansas City Style Smoked Pulled Pork
This smoked pulled pork is centered around bark development, moisture retention, and deep flavor. A yellow mustard binder lays the foundation for Revolution Barbecue Kansas City BBQ Rub to adhere and caramelize. Using a full bottle of Mexican Coke mixed with water in the spritz adds sugar and acidity, helping the bark darken while balancing the fattiness of the pork. The foil-wrapped braise with lard deepens flavor and tenderness. Reserved drippings are separated and folded back into the shredded meat for a juicy, concentrated finish.
Kansas City Style Hickory Smoked Pulled Pork with Mexican Coke Spritz
Glenn Connaughton
12
15 minutes
10 hours
425
American
Main Dish
Sweet smoke, balanced seasoning, and a tender finish define this pulled pork. A yellow mustard base and Kansas City BBQ Rub form a flavorful bark. Spritzing with a blend of Mexican Coke and water enhances color and adds subtle sweetness. Braising in lard locks in moisture, and returning the separated juices at the end delivers maximum richness without the need for sauce.
Ingredients
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- 1 8-pound bone-in pork shoulder
- 3 tablespoons yellow mustard
- 1/4 cup Revolution Barbecue Kansas City BBQ Rub
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- 1 12-ounce (355 milliliter) bottle Mexican Coke
- 1/4 cup water
- 1/4 cup lard
Directions
- Prepare the Pork Shoulder: Slather the pork shoulder all over with yellow mustard. Season generously with 1/4 cup of Revolution Barbecue Kansas City BBQ Rub, pressing it into the surface. Let the shoulder sit at room temperature while the smoker preheats.
- Preheat the Smoker: Set your smoker to 250°F and load it with hickory wood for a bold, classic barbecue flavor.
- Smoke and Spritz: Place the pork shoulder fat side up on the smoker grates. Combine the full bottle of Mexican Coke and 1/4 cup water in a spray bottle. Smoke for 5 hours, spritzing the pork every hour, until the internal temperature reaches 165°F and the bark is fully set.
- Braise the Pork: Transfer the pork shoulder to a half sheet pan. Add any remaining spritz mixture and 1/4 cup lard to the pan. Double wrap tightly with heavy-duty foil, sealing all edges.
- Finish Cooking: Return the foil-wrapped pork to the smoker and cook until the internal temperature reaches 203°F, about 3 to 4 more hours.
- Rest and Shred: Remove from the smoker and rest the pork, still wrapped, for 1 hour. Carefully transfer to a cutting board and pour the juices into a fat separator.
- Add Juices Back: Using two forks or heat-resistant gloves, shred the pork, discarding any large fat pieces. Pour the separated juices (minus fat) back into the pork and toss until evenly coated.
