Most of my recipes are traditional flavors and methods, but sometimes I like to try something new. With fall in the air and all this talk of pumpkin spice, which I’m not a fan of, why not grill some pumpkin. Better yet, make Pumpkin pulled pork! The flavors did not disappoint. You get the savoriness of the pork with mild pumpkin flavor and hints of apple, cinnamon and all spice that make you scream yum and dig for more.

Pulled Pork Tips:

• Don’t be shy on the seasoning. It’s a large cut of meat, so season heavily on ALL sides.
• Patience is key! Plan for a long cook. The meat needs time to get tender.
• If short on time, use a boneless shoulder to speed up the process.

Step 1: Prep the pork

This recipe is definitely not a last minute dinner choice. It is a process that needs time and patience for the meat to cook through nice and slowly while containing the tenderness and flavorfulness of the pork as well as the seasoning that’s applied throughout.

Because of the vessel used to cook this meal, make sure to purchase a smaller pork shoulder. I don’t recommend anything larger than 4 pounds. To get started, coat the entire pork shoulder with yellow mustard which will work as a binder and season with Dad’s All Purpose rub. Don’t worry, you will not taste the mustard at all.

Pro tip: Use hot sauce or olive oil as yellow mustard substitutes if you are not a fan.

Pat the seasoning down vs. rubbing to avoid any of the spice from falling off. Don’t be shy with the seasoning. The shoulder is a large chunk of meat, so make sure to coat it heavily on all sides. Some of the spice will burn off during the cooking process.

While you wait for the smoker to reach 250 degrees, leave the seasoned pork shoulder in room temperature for about 30 minutes and allow it to sweat which opens up the meat to absorb all those wonderful spices.

Step 2: Direct smoke first

Place the seasoned pork shoulder on the grill set up for indirect heat. Leave it on until the internal temp of the protein reaches 170 degrees.

Depending on the size of the shoulder, you should estimate 1.5 hours/lb. Total cooking process will last 7-9 hours.

For the first 2 hours, leave the pork on the smoker and let the grill do its magic. After that, spray the pork shoulder with apple cider vinegar every hour. This helps keep the meat moist and prevent the bark from burning. It does not impact the flavor of the meat.

After about 4 -5 hours or when the internal temperature of the pork reaches 170 degrees, it’s time to wrap it up.

Place the seasoned pork shoulder on the grill set up for indirect heat. Leave it on until the internal temp of the protein reaches 170 degrees.

Depending on the size of the shoulder, you should estimate 1.5 hours/lb. Total cooking process will last 7-9 hours.

For the first 2 hours, leave the pork on the smoker and let the grill do its magic. After that, spray the pork shoulder with apple cider vinegar every hour. This helps keep the meat moist and prevent the bark from burning. It does not impact the flavor of the meat.

After about 4 -5 hours or when the internal temperature of the pork reaches 170 degrees, it’s time to wrap it up.

Step 3: Wrap or pumpkin it

This is where the traditional approach changes. Instead of wrapping the smoked pork shoulder in butcher paper, foil or pan, I decided to use a hollow pumpkin as the cooking vessel.

Pro tip: When looking for a pumpkin, make sure it will fit on your grill when closed. That is why it is also very important for the size of the shoulder to not be too big or else it won’t fit inside.

Start by cutting out a large lid to have enough space to inset the shoulder inside the pumpkin. When it comes to cleaning out the pumpkin guts, take a handheld mixer and start twisting out the seeds and membrane. It less messy, fast and fun.

Once the grilled pork internal temperature reaches 170 degrees, place the pork shoulder in the pumpkin. In a mixing bowl, add apple cider, brown sugar, cinnamon, all spice, cumin and nutmeg. Whisk the ingredients together and pour it over the pork shoulder. These fall flavors are perfect on pork with sweet and savory notes that will only enhance the flavor of the meat. Close the pumpkin and set it back on the grill for another 2-3 hours or until the internal temperature reaches 204 degrees. In addition to the internal temperature, test the tenderness of the meat by doing a probe test which should go into the pork roast with easy. Remove the pumpkin pork from the grill and let it rest for 1 hour before shredding. Enjoy this delicious seasonal pumpkin pulled pork!

Printer friendly recipe

Check out the Recipes Page for other tasty ideas!

The post Pumpkin Pulled Pork appeared first on Grillin With Dad.