Pat pork dry with paper towels. Leave netting intact. Rub 1/3 cup BBQ seasoning on pork. Wrap pork in plastic wrap and refrigerate for 8 hours or overnight.
Love your smoker? Give our Southern-Style Pulled Pork a try. You'll love the smokey flavor and you can bring out different flavors within the pork by switching up the wood chips.
Servings and Ingredients
|1||(4-lbs.) Hormel Always Tender boneless pork shoulder roast|
|⅓ c.||plus 1 tsp. Weber classic BBQ seasoning, divided|
|Apple, cherry, or peach wood chips|
|10||Hy-Vee Bakery hamburger buns, split|
|Bottled Southern-style barbecue sauce, for serving|
|1 ¼ c.||red cabbage, finely shredded|
|¼ c.||shredded carrot|
|Hy-Vee zesty sweet pickle chunks, sliced, for serving|
|Italian parsley, for serving|
|Hy-Vee ranch salad dressing, for serving|
Things To Grab
- Paper towels
- Plastic wrap
- Meat thermometer
- Aluminum foil
Preheat smoker according to manufacturer's directions to maintain a temperature between 200 and 225 degrees. Meanwhile, remove pork from refrigerator and let stand at room temperature. Soak wood chips in very hot water for 10 minutes; drain. Use wood chips and water pan as directed for smoker.
Place pork, fat side up, on rack directly over water pan. Cover or close smoker and smoke pork for 10 to 12 hours or until internal temperature reaches 195 degrees.
Remove pork from smoker. Wrap in heavy foil and let rest for 20 minutes. Transfer pork to a cutting board. Using two forks, shred pork. Sprinkle with remaining 1 teaspoon BBQ seasoning; toss to combine.
To assemble sandwiches, place shredded pork on bun. Drizzle with barbecue sauce, then top with red cabbage, carrots, pickles, and parsley. Spread cut sides of bun tops with ranch dressing and add to sandwiches.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 110mg
- Sodium: 1300mg
- Total Carbohydrates: 33g
- Protein: 36g