A delicious smoked pulled pork recipe perfect for Father's Day, featuring an 8lb pork shoulder seasoned and smoked low and slow for incredible flavor. This crowd-pleaser is served on a bun with a side of easy creamy coleslaw for a complete meal.
1: Trim extra fat from the pork shoulder.
2: Rub the pork with oil and your favorite BBQ seasoning.
3: Smoke the pork at 275°F until it reaches an internal temperature of 170°F.
4: Place the pork in a pan with ½ cup water, cover it, and return it to the smoker.
5: Cook until the internal temperature reaches 200°F, which should take about 9 hours total.
6: Rest the pork covered in a cooler for 2 hours.
7: Shred the pork and pile it high on a bun.
8: For the coleslaw, mix the cabbage, red cabbage, shredded carrots, mayo, sour cream, salt, and pepper together.
9: Chill the coleslaw for at least 2 hours before serving.
