Cajun Pulled Pork
Are you craving a taste of the deep south? Look no further than this Cajun Smoked Pulled Pork recipe! Perfectly seasoned with a blend of spices that pack a punch, this pulled pork is sure to satisfy your craving for bold flavors and takes only a few minutes of effort.
Use a pellet smoker and add a spicy, cajun kick to your favorite pulled pork with a simple spice rub. This is a traditional pulled pork recipe that results in a beautifully, butter soft pork with a flavorful bark infused with bold Cajun flavors. The prep is simple, the results mouthwatering, and the versatility endless.
Serve with Coleslaw on buns, a side of Crunchy Quick Dill Pickles. Or with Home Fries and Light Creamy Cucumber Salad. So let’s get to it:
Pork is a versatile, flavorful, and affordable meat that can be a great addition to your cooking repertoire, one of the favorite recipes on this site is the Island Style Pork Tenderloin and this cajun style pork is right up there with it. It is amazing as it is tasty, easy, and can be used in a wide variety of ways. Here is why we love pork:
- Versatility: Pork can be used in a wide variety of dishes, and this cajun style pulled pork is no exception. It pairs well with everything from Freezer Corn to Steamed Peas in Vinaigrette.
- Flavor: Pork has a naturally rich and savory flavor that is enhanced when cooked properly. It pairs well with a wide range of spices, herbs, and sauces, making it a great choice for experimenting in the kitchen.
- Affordability: Pork is often more affordable than other meats, making it a budget-friendly option for feeding a family or a crowd.
- Nutrition: Pork is a good source of protein, vitamins, and minerals. It can be a great addition to your diet when prepared with lean cuts and cooked using methods such as grilling, roasting, or braising.
- Comfort food: Many classic comfort food dishes feature pork, such as pulled pork sandwiches, pork chops, and bacon. Even try something like these Bacon Wrapped Asparagus to make veggies into comfort food.
What You Need for Cajun Pulled Pork
The complete recipe can be found below in a printable format.
- Pork shoulder, boneless (also known as pork butt)
- Yellow mustard
- Apple juice
- Salt and Pepper
- Cajun Spice Rub:
- Smoked paprika
- Kosher salt
- Garlic powder
- Ground black pepper
- Onion powder
- Dried oregano
- Dried thyme
- Cayenne
Supplies Needed
Hickory pellets
Aluminum Foil
Instant Read Thermometer
Pellet Smoker (Traeger)
How to Make Cajun Pulled Pork
Prepare the Pork Shoulder or Pork Butt: Trim any excess fat from the surface of the meat. You want some, as fat is flavor, but not too much as it can stall cooking time.
Make the Spice Rub: In a small bowl, combine the smoked paprika, kosher salt, garlic powder, black pepper, white pepper, onion powder, oregano, cayenne, and thyme. Mix well to combine.
Season the Pork: Use some salt and pepper, to generously coat the exterior of the pork shoulder. Then cover with yellow mustard and rub it on all sides. Once coated in mustard, sprinkle the spice mixture all over the pork shoulder, ensuring that it is evenly coated. Cover the pork with plastic wrap and let sit for 20 minutes to an hour.
Prepare the Smoker: Preheat your smoker to 250°F using hickory or applewood pellets for a rich, smoky flavor.
Smoke the Pork: Place the seasoned pork shoulder directly on the smoker rack. Close the lid and smoke for 4-5 hours, until the internal temperature reaches 160-170°F.
Wrap Pork: At 160-170°F you want to take the pork shoulder out of the smoker, and wrap in foil, then pour the orange juice into the foil. And seal so it stays in. Return to grill, fat side up and cook until the internal temperature reaches 204℉, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt.
This low and slow cooking method will ensure that the pork is tender and flavorful.
Rest the Pork: Once the pork is fully cooked, remove it from the smoker and let it rest for 45 minutes.
Shred the Pork: Use two forks to shred the meat, discarding any excess fat that didn’t render out during the cooking process.
Season Again: Lastly, take about 2 Tablespoons of the seasoning, and toss with the cooked pork to add more seasoning.
Serve and Enjoy: Serve the Cajun Smoked Pulled Pork on a bun with your favorite barbecue sauce, or enjoy it on its own with a side of coleslaw and cornbread, in a wrap, salad, burrito, taco, etc.
Leftovers are great used in these Cheesy BBQ Pork Cups!
FAQs
Q: What cut of meat is best for Cajun Pulled Pork?
A: Pork shoulder, also known as pork butt, is the best cut of meat for pulled pork. It has the perfect balance of fat and meat, which makes it ideal for slow cooking.
Q: How long does it take to cook Cajun Pulled Pork?
A: Cooking time can vary depending on the size of the pork shoulder and the cooking temperature. Generally, it takes about 1.5 to 2 hours per pound at 225°F (107°C) on a pellet smoker.
Q: Can I make Cajun Pulled Pork ahead of time?
A: Yes, Cajun Pulled Pork can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for longer storage. It is the perfect make-ahead
How to Use Cajun Pulled Pork
Cajun Pulled Pork is incredibly versatile and can be used in a variety of dishes, including:
- Tacos
- Burritos
- Bowls
- Wraps
- Salads
- Sandwiches
- Fried Rice
- And more…
You can cook a whole pulled pork butt, and shred it. Then store it in a zip top bag, and simply heat the pulled pork and add it to your favorite dish for a delicious and flavorful meal.
Tips for Cooking on a Pellet Smoker
- Use a high-quality pellet smoker: I love Traeger smokers, and have 4 different models, I love them all. Look for a smoker that can maintain a consistent temperature and has a large enough cooking surface for your needs.
- Use a meat thermometer: This is the absolute key to good results. An instant-read thermometer is essential for ensuring that your pork is cooked to the proper temperature. The internal temperature should reach 195-205°F (90-96°C) for pulled pork. I personally love to pull it off the smoker at 204°F, as this has given me the most consistent butter soft texture, and fall apart juiciness. The best instant read thermometer on the market is the Thermapen One!
- Use the right wood pellets: For Cajun Pulled Pork, hickory or apple wood pellets are ideal, as they impart a smoky flavor that complements the Cajun spices. But don’t let the “wrong” pellets stop you from cooking this amazing pulled pork.
- Let it rest: For best results, once the pork is cooked, let it rest for 45 minutes before shredding. This allows the juices to redistribute, resulting in a more tender and flavorful meat.
Best Tools to Have
- Instant-read thermometer: Honestly, if there is one kitchen tool I can’t live without, it is the instant-read thermometer. It is essential for checking the internal temperature of the pork, and removing it at the right time. A Meater is a great option, especially if you don’t want to have to monitor the pork closely, as it will alert you on the app when the pork reaches the desired temp. I also love my Thermapen One for super accurate results.
- Meat claws: Makes for easy and great pork shredding. If you want the tool to make shredding the pork quickly and easily get these meat claws.
- Aluminum foil: Useful for wrapping the pork, and helping keep the juices in, as well as the added juice.
Cajun Pulled Pork is a delicious and flavorful dish that is sure to impress. Serve it in tacos, burritos, bowls, wraps, or salads. And enjoy!
Other Great Smoker Recipes:
- Smoked Prime Rib
- Smoked Queso
- How To Smoke A Turkey (Recipe)
- Smoked Pulled Pork Pork Shoulder or Pork Butt
- Traeger Smoked Chocolate Chip Cookies
Sides to go with Cajun Pulled Pork:
- Summer Coleslaw
- Cucumber Radish Salad with Creamy Salad Dressing
- Caprese Pasta Salad
- Summer Fruit Salad
- Air Fryer Fries
- Oven Baked Steak Fries
Cajun Pulled Pork
Equipment
- Hickory pellets
- Aluminum Foil
- Pellet Smoker (Traeger)
Ingredients
- 6-9 pound pork shoulder boneless
- 1/2 cup yellow mustard
- 1 cup apple juice
- Salt and Pepper
Cajun Spice Rub:
- 3 Tablespoons smoked paprika
- 2 Tablespoons fine kosher salt
- 2 Tablespoons garlic powder
- 1 1/2 Tablespoon ground black pepper
- 1 1/4 Tablespoon onion powder
- 1 Tablespoon dried oregano
- 1 1/2 teaspoons thyme
- 1 Tablespoon cayenne
Instructions
- Prepare the Pork Shoulder: Trim any excess fat from the surface of the meat.
- Make the Spice Rub: In a small bowl, combine the smoked paprika, kosher salt, garlic powder, black pepper, white pepper, onion powder, oregano, cayenne, and thyme. Mix well to combine.
- Season the Pork: Use some salt and pepper, to generously coat the exterior of the pork shoulder. Then cover with yellow mustard and rub it on all sides. Once coated in mustard, sprinkle the spice mixture all over the pork shoulder, ensuring that it is evenly coated. Cover the pork with plastic wrap and let sit for 20 minutes to an hour.
- Prepare the Smoker: Preheat your smoker to 250°F using hickory or applewood pellets for a rich, smoky flavor.
- Smoke the Pork: Place the seasoned pork shoulder directly on the smoker rack. Close the lid and smoke for 4-5 hours, until the internal temperature reaches 160-170°F.
- Wrap Pork: At 160-170°F you want to take the pork shoulder out of the smoker, and wrap in foil, then pour the orange juice into the foil. And seal so it stays in. Return to grill, fat side up and cook until the internal temperature reaches 204℉, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt.
- This low and slow cooking method will ensure that the pork is tender and flavorful.
- Rest the Pork: Once the pork is fully cooked, remove it from the smoker and let it rest for 45 minutes.
- Shred the Pork: Use two forks to shred the meat, discarding any excess fat that didn't render out during the cooking process.
- Serve and Enjoy: Serve the Cajun Smoked Pulled Pork on a bun with your favorite barbecue sauce, or enjoy it on its own with a side of coleslaw and cornbread, in a wrap, salad, burrito, taco, etc.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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