All Night Pulled Pork with Pickle BBQ Finishing Sauce
Low and Slow Never Tasted So Bold.
Get ready for a pitmaster-level recipe that’s worth the wait. This All Night Pulled Pork is a celebration of classic BBQ technique, loaded with deep smoke flavor, juicy tenderness, and a bold, tangy twist thanks to Kinzie Pickle BBQ Sauce. Rubbed down with Ninjacue’s All Night Low & Slow Rub, this pork shoulder smokes for 8–10 hours until it’s fall-apart tender and infused with layer after layer of savory goodness.
Whether you’re stacking it high on buns with crunchy slaw, rolling it into tacos with pickled onions, or diving in straight from the tray, this pulled pork hits all the right notes. And that finishing drizzle of pickle BBQ sauce? Game-changer. It adds a vinegary zip that balances the rich pork like nothing else.
This is the kind of overnight cook that turns backyard BBQ into a full-on experience. So fire up the smoker, grab your rubs and sauces, and let the low-and-slow magic happen.
All Night Pulled Pork with Pickle BBQ Finishing Sauce
This all-night smoked pulled pork recipe delivers tender, flavorful meat infused with the bold kick of Ninjacue’s Low & Slow Rub and finished with the tangy punch of Kinzie Pickle BBQ Sauce. It’s a low-and-slow masterpiece perfect for sandwiches, tacos, or straight-up tray feasting.
Ingredients
1/4 Cup All Night Low & Slow Rub by Ninjacue
1/2 Cup Kinzie Pickle BBQ Sauce (plus more for serving)
1 Bone-In Pork Shoulder / Boston Butt (6–8 lbs)
Yellow Mustard (binder)
1/2 Cup Apple Juice or Apple Cider Vinegar (for spritzing)
Optional: 1/4 Cup brown sugar (for wrapping phase)
Prep the pork shoulder: Pat the pork shoulder dry with paper towels.
Apple yellow mustard as a binder and coat generously with All Night Low & Slow Rub by Ninjacue on all sides. Let the pork sit at room temperature for 30-45 minutes to let the rub “sweat” in while you get your smoker or grill up to temp.
Preheat your smoker or set up your grill for indirect cooking at 225–250°F.
Place your pork shoulder on the smoker or grill, fat side up and smoke for 2 hours without opening the lid.
After 2 hours, begin spritzing every 45–60 minutes with apple juice or apple cider vinegar to keep the surface moist and help build bark.
Once the internal temp reaches 160°F–165°F, wrap the shoulder tightly in foil or butcher paper. Optional: Before sealing, sprinkle in a little brown sugar and a drizzle of Kinzie Pickle BBQ Sauce for added depth.
Return the wrapped pork shoulder to your smoker or grill and continue cooking until reaching an internal temperature of 200–203°F and it feels probe-tender throughout.
Once probe tender, remove from the smoker or grill and let rest at least 1 hour (wrapped) in a cooler, warm oven, or The Meat Swadl (available in the Pitmaster Shop). Note: This step is critical; the meat needs to rest to redistribute the juices and allow for easier pulling!
After resting, unwrap and transfer the pork to a large cutting board, foil pan or BBQ prep tub (also available in the Pitmaster Shop). Shred with meat claws or forks, discarding any large pieces of fat.
Drizzle Kinzie Pickle BBQ Sauce over the meat and a sprinkling of All Night Low & Slow Rub by Ninjacue and toss to coat lightly.
Serve your pulled pork on toasted buns with coleslaw or pickles, load into tacos with pickled onions and lime crema, toss it over mac & cheese, or eat it straight off the tray – we won’t judge!
Recipe Note
Pro Tip: Before applying your rub, score the fat cap in a crosshatch style to get even more flavor inside the pork.
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