If you are a garlic lover like me – you are going to love this recipe for Smoked Garlic Pulled Pork. One thing I really love about smoking meats is that you do about five to ten minutes of actual work, and then it’s just tending the smoker (pellets or wood) for the next several hours. Putting the whole garlic head in with the meat is going to give you amazing aromas throughout the cooking process, too!
I prefer to use a bone-in shoulder roast. You get those extra flavors from smoking with the bone. You can also use a Boston butt, a blade roast or a whole tenderloin. I have included my pork rub recipe below the main recipe. You can use your own blend if you like.
Substitutes and Variations:
This recipe will actually work with beef roast if you prefer it. You may have to adjust the cook time (start checking it a little sooner). As mentioned above you can use whatever spice blend you prefer – some want a little more heat and some want a little more sweet.
Suggestions for Sides:
I really enjoy serving this with some homemade yeasty rolls or my new favorite milk buns (they are a big fluffier on the outside and crustier on the outside). This meat is so good you don’t actually need a sauce with it but if you do like to get saucy I would suggest making a Carolina Gold BBQ – it really goes well with the garlicky goodness.
Tools that may make this recipe easier:
Obviously, this recipe will come out best with a full sized smoker – like a Traeger 34 Pro. You can use a stacked smoker or a barrel smoker. Or you can use a smoker box and turn your regular charcoal grill into a smoker. The real need is to be able to control the temperature and keep it low and slow for several hours.
Now Let’s Get Cookin’!
Smoked Garlic Pulled Pork
Equipment
- 1 Smoker
- 1 9×9 Aluminum Baking Dish
Ingredients
- 4 lb Pork Roast/Shoulder/Butt
- ½ cup Brown Sugar
- ½ cup Oil
- ½ cup Pork Spice Rub see recipe below
- 1 head Garlic
Instructions
- Preheat smoker to 225degF.
- Add oil, brown sugar and spice rub to the aluminum try. Use a fork to combine.
- Press each side of Pork into the seasoning mixture to evenly coat the roast.
- Break apart the garlic head into individual cloves. Place around the aluminum tray. Cover tray securely to aluminum foil and place on smoker for 10 hours.
- Start checking for doneness around 8.5 hours. When pork falls apart with very little effort, it is done.
- Remove garlic cloves from skins and mix into pork as you shred it.
- Serve hot or cold, with or without sauce.
Pork Spice Rub
Ingredients
- ¼ cup Brown Sugar
- 3 tbsp Onion Powder
- 3 tbsp Garlic Powder
- 2 tbsp Paprika
- 2 tbsp Salt
- 1 tbsp White Pepper
Instructions
- Combine all ingredients in a bowl or jar. Use right away or store in an airtight container.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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It all looks wonderful. I’m going to have to try this spice blend!
This looks delicious! We are all garlic fans in our house, so this is perfect for us! Thanks so much for sharing with #MMBC. 🙂
Oh my word! This looks ridiculously good. Thanks for sharing with us at Handmade Monday, I’m pinning so I can give this a try at our next family get together.