By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 8
971 cal · 720 min
Pulled Pork with Stubbs Sauce
Recipe GLPR31b0dc9280ab69
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Average rating: 4.8 (1)
Slow-smoked bone-in pork shoulder seasoned with kosher salt and brown sugar, then shredded and tossed with a homemade barbecue sauce made from tomatoes, molasses, vinegar, and warm spices. Serves 8 as a hearty American main course.
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Ingredients
6½ lb Bone-in pork shoulder (picnic)
3 tbsp Kosher salt
1½ tbsp Brown sugar
2 cup Hickory chips, soaked in water for 24 hours
2 cup Strained tomatoes
2½ tbsp Tomato paste
½ cup Sugar
2 tbsp Molasses
½ cup Vinegar
1 tsp Paprika
½ tsp Garlic powder
½ tsp Onion powder
1 tsp Ancho chile powder
1 tbsp Black pepper, freshly ground
Directions
Prepare your smoker for low and slow smoking, maintaining a temperature between 225–250°F. If using hickory chips, drain the soaked chips and add them to the firebox for smoke production.
Pat the pork shoulder dry with paper towels. Combine the kosher salt and brown sugar in a small bowl, then rub this mixture all over the surface of the meat, working it into any crevices.
Place the seasoned pork shoulder on the smoker grates, fat side up. Smoke the meat for approximately 10–12 hours, or until the internal temperature reaches 190–205°F at the thickest part (measured with a meat thermometer). The meat should be extremely tender and easily pulled apart.
While the pork is smoking, prepare the sauce. In a large saucepan, whisk together the strained tomatoes, tomato paste, sugar, molasses, vinegar, paprika, garlic powder, onion powder, ancho chile powder, and black pepper.
Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 15–20 minutes, allowing the flavors to blend and the sauce to thicken slightly. Taste and adjust salt as needed.
Once the pork has finished smoking and cooled slightly, transfer it to a cutting board. Using two forks or meat shredders, pull the meat apart into bite-sized shreds, discarding excess fat and bone.
Place the shredded pork in a large serving bowl or slow cooker. Pour the warm sauce over the meat and toss gently until fully coated. If using a slow cooker, keep it on the warm setting. Serve hot with your choice of sides.
Comments
Pulled pork is a Charlotte classic with ingredients readily available at any major chain—pork shoulder runs $2–$3 per pound at Walmart or Food Lion, and the spice blend (paprika, ancho powder, garlic powder) costs under $1 total at ALDI or Harris Teeter. The stated 720 minutes (12 hours) is honest for low-and-slow smoking or oven braise, though the actual hands-on time is under 15 minutes, which matters for a weeknight. This feeds 8 easily and reheats beautifully, making it ideal for meal prep or a crowd; the only caveat is that ancho chile powder may require a second stop at Kroger or Harris Teeter if your local Food Lion doesn't stock it in the spice aisle.
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