Smoked Fireball Pulled Pork
Smoked Fireball BBQ Pulled Pork has a Fireball Whiskey seasoning and easy BBQ sauce, a fun recipe for the smoker or Traeger pellet grill!
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.