Grilling & Smoking
Classic Hickory Pulled Pork
Smoke & Pull Method
The recipe that put Curley's on the map. Low, slow, and sauced right at the end — this is Kansas City BBQ the way it was meant to be made.
How To Make It
- 1
Mix together brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne to create your dry rub.
- 2
Pat pork shoulder dry. Coat thoroughly with the dry rub on all sides. Cover and refrigerate at least 2 hours — overnight is better.
- 3
Set your smoker or oven to 225°F. If using a smoker, use hickory or apple wood chips for added depth.
- 4
Cook pork shoulder until internal temperature reaches 195–205°F, approximately 1.5–2 hours per pound.
- 5
In the last 30 minutes of cooking, brush generously with Curley's Famous Hickory BBQ Sauce on all sides.
- 6
Remove from heat, tent with foil, and rest for at least 30 minutes before pulling.
- 7
Pull pork apart with two forks or your hands. Toss with additional Curley's Hickory sauce to taste.
- 8
Pile high on toasted brioche buns. Top with creamy coleslaw and serve with extra sauce on the side.
For competition-worthy bark, cook uncovered the entire time. The sugar in Curley's Hickory sauce caramelizes beautifully on the outside of the pork during that final 30-minute baste.