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Cajun style pulled pork, a delicious pulled pork made on a pellet smoker, and shredded.
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Cajun Pulled Pork

Buttery soft pulled pork, seasoned with a homemade Cajun spice mix, and smoked on a pellet smoker until it can be shredded easily.
Prep Time15 minutes
Cook Time9 hours
Rest Time45 minutes
Total Time10 hours
Course: Main Course
Cuisine: American
Keyword: cajun pulled pork, pellet smoker, Pulled Pork
Servings: 10
Calories: 384kcal
Author: Rachael

Equipment

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

Calories: 384kcal | Carbohydrates: 8g | Protein: 63g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 163mg | Sodium: 1684mg | Potassium: 1179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1279IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 4mg