Main Course

Cranberry Horseradish Pulled Pork

Ingredients:

For the rub

• 3 Tbsp salt
• 2 Tbsp black pepper
• 2 Tbsp granulated garlic
• 2 Tbsp granulated onion
• 1 Tbsp smoked paprika

For the pork

• 6-9 pounds pork shoulder, fat trimmed
• Silver Spring Yellow or Dijon Mustard

For the sauce

• ½ cup BBQ sauce
• ½ Cup Silver Spring Cranberry Horseradish

For the coleslaw: Try Our Recipe HERE!

Directions:

1. Preheat smoker to 250 degrees F. Place drip pan with water under grill grates.
2. Combine rub ingredients.
3. Rub pork with Silver Spring mustard and sprinkle on spice rub mixture.
4. Add pork to smoker and smoke for 6 hours.
5. Once an internal temperature of 165 is reached wrap pork in tin foil.
6. Place pork back in smoker and cook until internal temp is 195 degrees F 1-2 hours.
7. Let pork rest for 20 minutes and shred it apart.
8. Combine BBQ sauce and Silver Spring Cranberry Horseradish.
9. Serve pork on a bun with BBQ horseradish mixture on top.
10. Enjoy!