Saucy Rossy BBQ
Pork

Low & Slow Pulled Pork with Gunpowder Rum BBQ Sauce

Pork shoulder smoked low and slow on a custom 200-gallon offset, wrapped with butter, and shredded with Newfie Bullet Gunpowder Rum BBQ sauce.

TimeLow & slow CategoryPork Watch5:06
Low & Slow Pulled Pork with Gunpowder Rum BBQ Sauce — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Season the pork shoulder generously on all sides with Ragin Bayman Spicy BBQ rub.
  2. 2Run the offset smoker low and slow and smoke the pork shoulder until a deep bark forms.
  3. 3Wrap the pork with butter and return it to the smoker until probe-tender.
  4. 4Rest the pork, then shred it into juicy pieces.
  5. 5Finish the pulled pork with Newfie Bullet Gunpowder Rum BBQ sauce and serve.

Watch it on YouTube

Pitmaster tips

  • Buy bone-in if you can — the bone is a built-in doneness gauge (it pulls clean when the pork's ready) and it adds flavour.
  • Don't trim the fat cap too hard; shoulder benefits from the extra fat rendering down through a long cook.
  • Pull the pork around 200–205°F internal. Lower and it shreds stringy; in that window it falls apart in juicy chunks.
  • Save the juices from the wrap. Skim the fat and pour the rest back over the shredded pork — it's the best sauce there is.
  • Rest at least 30–45 minutes before pulling. Shredding it straight off the pit throws away moisture and burns your hands.
  • Sauce at the end, and lightly. You want to season the pork, not drown the smoke and bark you spent all day building.

Storage & reheating

Pulled pork keeps beautifully. Refrigerate up to 4 days or freeze up to 3 months — ideally with some of the reserved juices to keep it moist.

Reheat gently in a covered pan with a splash of juice or apple cider over low heat, or in a 250°F oven. It's a meal-prep hero: pile it into sandwiches, tacos, nachos, loaded fries or rice bowls.

FAQ

How much pulled pork per person?

Raw shoulder loses roughly 40% of its weight to cook loss and bone, so figure about 1/3 lb cooked per person — that's around 1/2 lb raw. For big appetites or sandwiches, round up.

Do I have to wrap it?

No, but wrapping (here with butter) speeds up the stall and keeps the meat moist. Cook unwrapped the whole way for more bark, or wrap once the colour is where you want it.

Can I make it without an offset smoker?

Absolutely. Any smoker, pellet grill, or even a low oven finish works — hold 225–275°F and cook to probe-tender. You'll miss some of the offset's smoke depth, but the method is identical.

How do I know when it's done?

Forget the clock. It's ready when a probe or skewer slides into the thickest part with no resistance and the blade bone twists out clean — usually around 203°F internal.

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Spirits
Spirits add deep caramel and molasses notes to sauces, and most of the alcohol cooks off, leaving the flavour behind. Enjoy the finished dish — and the drink itself — in moderation.
Butter
Butter adds richness and helps carry sauce into the meat, but it's high in saturated fat and calories, so it works best as a finishing touch rather than by the cupful.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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