Notorious P.i.g. Recipe

Prep the pork

Trim excess exterior fat from the pork shoulder, leaving a thin fat cap for moisture. Pat the pork dry with paper towels.

Apply binder and dry rub

Brush the entire pork shoulder with yellow mustard (this acts as a binder, it won’t taste mustardy after smoking). Generously apply the Notorious P.I.G. dry rub all over the pork, pressing the rub into the meat so it adheres. Reserve any extra rub for finishing.

Prepare the smoker

Preheat your smoker to 225°F (107°C). Use a combination of hickory, apple, or pecan wood for a sweet, pronounced smoke flavor reminiscent of classic barbecue. Stabilize the smoker temperature before placing the meat in.

Smoke the pork

Place the pork shoulder on the smoker fat-side up. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Smoke at 225°F until the internal temperature reaches about 160–165°F (approx. 5–6 hours depending on size). Every 45–60 minutes, spritz or mop the pork lightly with the mopping sauce (mix apple juice, apple cider vinegar, beer, Worcestershire, and hot sauce) to maintain moisture and build flavor.

Texas crutch (optional)

When the pork hits the stall (temperature plateaus, usually near 150–165°F), tightly wrap the shoulder in aluminum foil or butcher paper with 1 cup apple juice and 1/2 cup apple cider vinegar added to the wrap to braise. Return to the smoker.

Finish to tenderness

Continue cooking until the internal temperature reaches 203°F and the meat is probe-tender (a thermometer probe should slide in with little resistance). This can take another 3–6 hours depending on the roast size and consistency of smoker temperature.

Rest the pork

Remove the wrapped pork from the smoker and let it rest for at least 45–60 minutes. Keep it wrapped and place it in a cooler or warm place to rest; this helps redistribute juices and makes shredding easier.

Pull the pork

Unwrap the pork and drain any excess juices into a bowl (reserve for mixing). Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excessive fat and the bone if present. Mix in some reserved juices and a few tablespoons of the finished barbecue sauce to moisten and flavor, adjusting to taste.

If making the rub from scratch, whisk together brown sugar, kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, ground cumin, and smoked paprika in a bowl until well combined. Use immediately or store in an airtight container for future use.

Combine apple juice, apple cider vinegar, optional beer, Worcestershire, and hot sauce in a spray bottle or heatproof container. Use to spritz or mop the pork every 45–60 minutes while smoking to maintain surface moisture and add tangy-sweet flavor.

Make the sauce

In a medium saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire, yellow mustard, hot sauce, smoked paprika, garlic powder, salt, and black pepper. Bring to a gentle simmer, stirring occasionally, then reduce heat to low and simmer 10–15 minutes until slightly thickened. Taste and adjust sweetness, acidity, or heat. Cool slightly before using.

Reserve some sauce for serving and toss a portion with pulled pork to finish (start with 1/2 cup sauce for the 6-lb shoulder and add more to taste).

Warm the buns by buttering and toasting them on a skillet or grill until golden-brown. Pile warm pulled pork onto the bottom bun, add a drizzle of Notorious P.I.G. barbecue sauce, top with coleslaw if desired, add pickles, and finish with the top bun.

Serve extra barbecue sauce on the side. Leftover pulled pork keeps well refrigerated for up to 4 days or frozen for 3 months.