Tree Nut Free Smoked Pulled Pork

Total time16 hr 20 min

Prep time20 min

Cook time8 hr

4.7

(6)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the pork

1 bone-in pork shoulder (boston butt), 7–8 lb
2 tbsp yellow mustard

For the dry rub

3 tbsp dark brown sugar, packed
2 tbsp kosher salt
1 tbsp smoked paprika
1 tbsp black pepper, coarsely ground
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper
1 tsp dry mustard

For the mop

1 cup apple cider vinegar
1 cup water
1 tbsp worcestershire sauce
1 tsp kosher salt

For serving

hamburger buns, for serving (optional)
barbecue sauce, for serving (optional)

Instructions

1
In a small bowl, combine the brown sugar, 2 tbsp kosher salt, smoked paprika, black pepper, garlic powder, onion powder, cayenne, and dry mustard. Stir until evenly mixed.
2
Pat the pork shoulder dry with paper towels. Rub the mustard all over the surface, then press the dry rub firmly onto every side, coating evenly. Wrap tightly in plastic wrap and refrigerate for at least 8 hours or overnight.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!