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4.67 from 3 votes

Pumpkin Spice Pulled Pork

Pumpkin Spice Pulled Pork is a festive and fun way to enjoy pulled pork. When everyone around you is into pumpkin spice EVERYTHING, wow them with this savory and slightly sweet BBQ take on a fall must-have.
Prep Time15 minutes
Cook Time14 hours
Total Time14 hours 15 minutes
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Pumpkin Spice Pulled Pork
Servings: 16
Author: Susie Bulloch (heygrillhey.com)


  • 1 8-10 pound pork shoulder, bone-in

Pumpkin Spice Rub

  • 2 Tablespoons brown sugar
  • 1 Tablespoon kosher salt
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoons black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Pumpkin Spice BBQ Sauce

  • 1 cup ketchup
  • ½ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup maple syrup
  • 2 Tablespoons molasses
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon pumpkin pie spice


  • In a medium saucepan, combine all of the ingredients for the pumpkin spice BBQ sauce over medium heat. Bring it to a boil, then reduce the heat and simmer the sauce for 20-25 minutes. Remove the pan from the heat, let the sauce slightly cool, and transfer to a lidded jar. Refrigerate the sauce while you prepare your pulled pork. The flavors will combine and mellow together overnight.
  • Preheat your smoker to 225 degrees F.
  • In a small bowl, combine all the ingredients for the Pumpkin Pie Spice Rub.
  • Sprinkle the rub on all sides of the pork shoulder and use the palm of your hand to press the seasoning into the meat.
  • Place the shoulder on the smoker, close the lid, and smoke for 8-10 hours, or until the internal temperature reaches 165 degrees F and the color on the exterior of the pork is turning a nice mahogany color.
  • Tear off two large pieces of peach butcher paper (or foil) and lay them so they overlap on a large work surface. Set the pork shoulder towards the end of the paper on top of the seam and wrap, folding over the ends of the paper and rolling tightly.
  • Return the wrapped shoulder to the smoker and cook until the internal temperature of the roast reaches 200-203 degrees F and the thermometer probe slides into the meat like softened butter.
  • Remove the pork shoulder from the smoker and allow it to rest for 1 hour.
  • Shred the pork, discarding any gristle or excess fat. Serve the pulled pork on buns with the pumpkin spice BBQ sauce.



Calories: 75kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 867mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg