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.
Servings: 16
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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