Musselman’s Pulled Pork BBQ

I’ve enjoyed reading the posts on your website and I am thrilled to finally add one of my own. This past weekend my girlfriend’s parents stopped in for dinner on their way back to PA. I wanted to try something new since I had somewhat of a crowd. Her father love’s to grill, and I must say he can cook up some mean steaks. Needless to say, I had to bring my “A” game.

Having never made pulled pork I was very nervous to see how it would come out. The night before we drove out to Wegman’s to pick up the pork shoulder and all the ingredients for the dry rub (which I got from my dad). I started by mixing the dry rub recipe. Then I used a carving knife to poke 6 holes in each side of the pork shoulder to allow the dry rub to get deep into the pork. I let the dry rub absorb for about an hour. Moving forward I’m going to apply the dry rub the night before to give it more time to get into the meat. We live in a small apartment so we aren’t allowed to have a grill. My only option was to make the pulled pork in the crock pot. I cooked the pork in the crock pot for 8 hours on the medium heat setting. Unfortunately, our crock pot doesn’t show temperatures so I can’t give the exact temperature I cooked the pork at. I placed the pork in the crock pot fat side up. I’d like to say I thought of that trick on my own, but that was some advice my dad passed along. 8 hours is a lot of cooking time so I went over to Black Hills Lake in Germantown to get some solid fishing time in.

By the time I got home her parents had arrived and the smell of the pulled pork filled our apartment. After the 8 hours were up I removed the pork shoulder from the crock pot and placed it on a cooking tray. The bone came right out and that fat peeled off like it was barely there. The meat was cooked perfectly and peeled apart into ideal serving proportions. On the side I served Amish Potato Salad from Giant, as well as, corn on the cob. I also provided Wegman’s Brown Sugar BBQ sauce to add to the sandwich if anyone wanted a little extra flavor. I got the bbq sauce mostly because I didn’t know how the dry rub would turn out. But, the pork turned out awesome, and we couldn’t get enough. The flavor of the dry rub was more than enough to satisfy our cravings. We all did eventually try a sandwich with the bbq sauce. The bbq sauce definitely added some extra flavor and moisture.

Like I said earlier I think I am going to apply the dry rub the night before. I also want to make my own bbq sauce next time. This attempt was a huge success, and I definitely scored some major points with her parents…. And for that reason I must to say the pulled pork was OnPoint!!


Musselman's Pulled Pork BBQ Dry Rub
This is a great dry rub recipe I got from my dad.
Cuisine: American
Recipe type: Entree
Serves: 6 - 8 ppl
Prep time: 
Cook time: 
Total time: 
  • 1 tbs. Black Peper
  • 1 tbs. Mustard Powder
  • 1 tbs. Brown Sugar
  • 1 tbs. Garlic Powder
  • 3 tbs. Smoked Paprika
  • 3 tbs. Sea Salt
  1. Thoroughly combine ingredients to make dry rub
  2. Use carving knife to make about 6 holes per side of the pork shoulder
  3. Firmly apply dry rub around the entire pork shoulder
  4. Let dry rub absorb into pork for approximately 1 hour
  5. Cook in crock pot for 8 hours on medium heat setting
  6. Remove bone and peel off fat
  7. Pull the pork apart into desired serving sizes
  8. Eat up!

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