recipes

Land of the Free Pulled Pork

Name: Land of the Free Pulled Pork
Prep time: 20 min
Total time: 20 min
Yield: 6-8
Cuisine: BBQ
Ingredients: Get both featured products in our limited edition “America 250” Commemorative BBQ Bundle - available while supplies last; Heath Riles Competition BBQ Rub; Kinder’s Gold BBQ Sauce; 1 Pork Shoulder (5-8 lbs); Yellow Mustard; 1/2 Cup Kinder’s Gold BBQ Sauce; Optional: Apple Juice or Apple Cider Vinegar

Jun 05, 2026

Few dishes represent the spirit of American barbecue quite like pulled pork. Slow-smoked, deeply flavorful, and built for sharing, this "Land of the Free Pulled Pork" recipe pays tribute to one of the country's most beloved BBQ traditions. Whether piled high on a sandwich, served alongside classic cookout sides, or featured as the centerpiece of a backyard gathering, this recipe captures the flavors that have defined American barbecue for generations.

The foundation of this recipe starts with Heath Riles Competition BBQ Rub, a championship-winning blend that delivers the perfect balance of savory spices, sweetness, and rich barbecue flavor. As the pork shoulder slowly cooks over wood smoke, the seasoning forms a beautiful bark while the meat becomes incredibly tender. The result is juicy, smoky pork that pulls apart effortlessly and showcases everything great low-and-slow barbecue has to offer.

To finish, the pork is lightly tossed with Kinder's Gold BBQ Sauce, a Carolina-style mustard sauce that adds tangy zip and a touch of sweetness. The bright, bold flavor cuts through the richness of the pork and creates a classic combination that barbecue fans across the country have enjoyed for decades. It's a simple finishing touch that elevates every bite without overpowering the natural smoke flavor.

As part of our limited-edition America 250 Commemorative BBQ Bundle, this recipe celebrates the regional flavors and traditions that have made barbecue a cornerstone of American outdoor cooking. Gather your family and friends, fire up the smoker, and enjoy a meal that honors 250 years of American heritage one delicious bite at a time.

Land of the Free Pulled Pork

Rated 5.0 stars by 1 users

Cuisine

BBQ

Servings

6-8

Prep Time

20 minutes

This classic pulled pork delivers everything great American barbecue is known for. Seasoned with a championship-winning rub and finished with a tangy Carolina-style mustard sauce, it’s tender, smoky, and built for sandwiches, platters, and backyard feasts.

Author:

Gary - Grill Masters Club

Ingredients

Get both featured products in our limited edition “America 250” Commemorative BBQ Bundle - available while supplies last
Heath Riles Competition BBQ Rub
Kinder’s Gold BBQ Sauce
1 Pork Shoulder (5-8 lbs)
Yellow Mustard
1/2 Cup Kinder’s Gold BBQ Sauce
Optional: Apple Juice or Apple Cider Vinegar

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Directions

Smoker Instructions

Pat pork shoulder dry and apply a light coat of yellow mustard as a binder.
Season generously on all sides with Heath Riles Competition BBQ Rub, pressing it into the meat.
Let the pork rest at room temperature for 30–60 minutes while the seasoning sets.
Preheat smoker to 250°F using hickory, oak, or fruit wood.
Place pork directly on the grates and smoke until internal temperature reaches 165°F, about 5–7 hours.
Remove and wrap tightly in foil with 2–4 tbsp apple juice to help push through the stall and retain moisture.
Return to smoker and continue cooking until internal temperature reaches 200–205°F and the meat is probe tender throughout.
Remove from heat and let rest, wrapped, for 30–60 minutes. We suggest using a meat resting blanket, such as The Meat Swadl (available in the Pitmaster Shop).
Shred using forks or meat claws and lightly toss with Kinder’s Gold BBQ Sauce before serving.

Grill Instructions

Set the grill for indirect heat at approximately 275°F. Add smoke flavor using a wood chip smoke box (available in the Pitmaster Shop - we suggest The Flip Smoke Box by Camerons Products).
Place pork over indirect heat, cover, and cook for 5–7 hours, adding wood chips as needed for smoke flavor.
Follow the same wrapping, finishing, and resting steps as above.

Recipe Note

Pro Tip: Wrap the pork once it hits the stall around 165°F to speed up the cook and retain moisture. Cook until probe tender – a thermometer or probe should slide into the meat with little to no resistance, like softened butter. Temperature is a guide, but true doneness comes from feel.