Print Recipe

Wildhorse Saloon Pulled Pork



BBQ Rib Rub

  • 2 cups granulated sugar
  • 3/4 cup chili powder
  • 4 tablespoons onion powder
  • 6 tablespoons paprika
  • 3 tablespoons cumin
  • 1/4 cup salt
  • 3 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon cayenne pepper
  • 4 tablespoons plus 2 teaspoons seasoning salt

Pulled Pork

  • 1 (10 pound) Boston pork butt
  • 1 cup Rib Rub


  1. BBQ Rib Rub: Combine all ingredients and whisk together well with a wire whisk.
  2. Pulled Pork: Season pork with rib rub and let sit in refrigerator for a minimum of 4 hours.
  3. Place pork in smoker that is between 225 and 250 degrees F. Let pork smoke for 6 hours at that temperature.
  4. Wrap pork in aluminum foil and continue to smoke for 6 hours more until bone pulls clean.
  5. Chill until warm. Pull into strips and refrigerate.
  6. Re-heat with pork in Wildhorse Barbecue Sauce over medium heat until hot.
  7. Serve.

Source: - Chris Rains/The Wildhorse Saloon Wednesday, January 3, 2001

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