Smoked Fireball Pulled Pork
Smoked Fireball Pulled Pork is like the most fun, party version of smoked meat recipes 😉
It has a triple dose of Fireball with the Fireball dry seasoning, sprayed with straight Fireball, AND Fireball Whiskey in the BBQ sauce.
It slow cooks for hours on your smoker or Traeger pellet grill for perfect pulled pork on sandwiches, by itself, and don’t even get me started on allllll the ways you can use the pulled pork leftovers!
How to make Smoked Fireball Pulled Pork
First pat an 8 to 10 pound pork butt or pork shoulder dry with paper towels.
Then brush some yellow mustard on all sides for the “glue” that will hold the seasoning.
Then season it generously with your favorite BBQ seasoning, or if you have the Fireball dry seasoning use that!
I did a mix of BBQ seasoning with the Fireball seasoning, and some kosher salt and pepper.
Buy the Fireball seasoning from Amazon HERE… it’s also amazing on chicken and pork chops.
Next stop is the smoker or Traeger pellet grill.
Set the temperature to 225 degrees and let this baby slow cook for 13 to 15 hours.
Basically it’s about 1 1/2 hours per pound.
Put some Fireball Whiskey into a spray bottle and spray the pork a few times as it cooks.
Once the internal temperature reaches 195 degrees, wrap the pork in foil and in a towel.
Then keep it in an empty cooler for about an hour, where the internal temp should be 203 degrees.
Serve the Smoked Fireball Pulled Pork with the easy to make Fireball BBQ sauce 🙂
Just put 3 cups of your favorite BBQ sauce into a pan with 1/2 cup of Fireball and a few dashes of hot sauce.
Bring to a boil and let it simmer for a few minutes.
This might be one of the most gorgeous sights ever!
YUM!
If you like Smoked Fireball Pulled Pork, you might also like these recipes…
Traeger Fireball Apple Crumble
Pork Shoulder Burnt Ends
Smoked Char Siu Pork Tenderloin
Traeger Cheesesteak Scalloped Potatoes
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Smoked Fireball Pulled Pork
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1 8 to 10 pound pork butt/ pork shoulder
- 1/3 cup yellow mustard
- favorite BBQ seasoning (I used the Fireball seasoning from Amazon mixed with BBQ seasoning)
- kosher salt, pepper
- spray bottle with 1/2 cup Fireball Whiskey
- 3 cups BBQ sauce (store bought or homemade)
- 1/2 cup Fireball Whiskey
- hot sauce of choice
Instructions
- Pat the pork dry with paper towels. Brush the yellow mustard on all sides of the pork.
- Sprinkle your favorite BBQ seasoning and/or the Fireball seasoning, kosher salt, and pepper on all sides.
- Set your smoker or pellet grill to 225 degrees. Place the seasoned pork shoulder on the grill grate for 13 to 15 hours (about 1 1/2 hours per pound), spray with the Fireball a few times.
- Monitor the internal temperature and remove once it's at 195 degrees. Wrap the pork well in foil and wrap a towel around it. Place in an empty cooler until the internal temperature reaches 203 degrees (about an hour).
- While the pork is resting combine the BBQ sauce, Fireball, and a few dashes of hot sauce in a saucepan. Bring to a boil and reduce the heat to simmer for 3 minutes.
- Shred the pork (best if done on a large baking sheet or tray with meat claws). Serve with the BBQ sauce.
My new cookbook is now available, check it out HERE!
2 Comments
Tammy
Do you have a recipe to do ribs with fireball?
Cheri
Ahhh, I actually have that planned for next weekend! Great minds think alike 🙂 Stay tuned!