- 6–9 pound bone-in pork shoulder
- 1/3 cup Franks Hot Sauce
- 1/2 cup apple cider vinegar
- 3 tablespoons coconut aminos
- 1/2 cup yellow mustard
- 1/4 cup smoked paprika
- 2 1/2 teaspoons ground mustard
- 1–2 tablespoons Kosher salt (depending on size of shoulder)
- 1 tablespoon baking powder*
- 1/2 tablespoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon garlic powder
- 4 cups coleslaw mix
- 1/2 cup homemade ranch dressing
- Sat and pepper to taste
- Set the smoker temperature to 250℉ and preheat, lid closed for 15 minutes. Trim excess fat off and rub the yellow mustard over the whole shoulder (this doesn’t affect the taste, it helps hold the seasoning). Generously season with the homemade rub on all sides. Allow it to sit for 15 minutes before adding to the smoker.
- Place the pork (fat side up) on a baking sheet (to catch the juices) and transfer it to the smoker.
- Cook on the smoker until the internal temperature reaches 160F (around 3-5hours). Mix the coconut aminos, Frank’s Hot Sauce, and apple cider vinegar together.
- Stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides. Place the pork butt in the center of the foil, then bring up the sides of the foil a little bit. Pour the hot sauce mixture over the top of the pork. Wrap the foil tightly around the pork, ensuring the liquid does not escape.
- Place back on the smoker and cook until the internal temperature reaches 205F, around 3-4 hours.
- Once the temp reaches 205F, remove from the smoker and allow to rest for 45 minutes in the foil. After 45 minutes, shred with a fork and add to a platter. Remove any fat from the liquid and pour it over the top of the shredded pork.
- Mix together the ranch coleslaw and serve the pork over the top along with a few pickles slices. Enjoy!
- Place in 450F preheated oven for 20 minutes.
- Reduce heat to 325F and cook for about 8 hours, or until a meat thermometer reads 205F degrees. At the 4-hour mark, remove and add the Franks Hot Sauce, coconut aminos, and apple cider vinegar over the meat. Wrap in aluminum foil (with the juice) and place on a baking sheet and add back to the oven to finish cooking for another 4 hours.
Instant Pot Instructions:
- Slice the pork into 3 or 4 large chunks.
- Select the sauté function and heat the oil in the Instant Pot inner pot. When the oil is hot and shimmering, add the pork pieces. Cook for about 8 to 10 minutes, turning brown on all sides.
- Add the seasoning over the meat along with the Franks Hot Sauce, coconut aminos, and apple cider vinegar.
- Secure the lid on the pot and turn the steam release vent to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 60-65 minutes. When the time is up, let the pressure come down naturally for 10 to 20 minutes.
- With a slotted spoon, remove the pork to a bowl and set it aside to cool. Once cool, shred and add back to the liquid in the Instant Pot.
- Select the sauté function and cook until the pork is hot.
- Serve with my ranch coleslaw and enjoy!
- Leftovers: Cover in an air-tight container and place in the fridge for 4 days or freeze for up to 6 months.
- Nutrition is calculated for 1 serving of pulled pork with seasoning and 1 serving of ranch coleslaw. Calculated out of 12 servings total.
- Baking powder helps with the crispiness. If you don’t want to use baking powder, feel free to substitute 1/2 tablespoon of baking soda and 1/2 tablespoon of cream of tartar.
- Prep Time: 20 minutes
- Cook Time: 8-9 hours
- Category: Main Dish
- Method: Smoker, Oven, Instant Pot
- Cuisine: American
- Diet: Gluten Free
Keywords: smoked pork shoulder, pork butt, Traeger pulled pork, Whole30, Keto, Paleo