Smoked Mississippi Pulled Pork

Name: Smoked Mississippi Pulled Pork
Prep time: 10 min
Cook time: 11 h 30 min
Total time: 11 h 40 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 (8 lb) bone-in pork shoulder butt; 1/4 cup yellow mustard; 1/4 cup salt, pepper, and garlic blend (SPG); 1 (1 oz) packet ranch seasoning mix; 2 cups chicken broth; 1 (16 oz) jar sliced pepperoncini, with juice

This Smoked Mississippi Pulled Pork combines traditional smoking technique with a tangy braise of ranch seasoning and pepperoncini peppers, resulting in juicy, tender meat with distinctive vinegar-forward flavor.

🌍American 🏷️Pulled pork 🏷️Smoked pork 🏷️Pork shoulder 🏷️Mississippi pulled pork Pepperoncini

🏷️

🏷️Ranch seasoning

-0:00

bearmountainbbqonTikTok

Total

11h 40m

Servings

16

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by bearmountainbbq

-0:00

bearmountainbbqonTikTok

Ingredients

1 (8 lb) bone-in pork shoulder butt
1/4 cup yellow mustard
1/4 cup salt, pepper, and garlic blend (SPG)
1 (1 oz) packet ranch seasoning mix
2 cups chicken broth
1 (16 oz) jar sliced pepperoncini, with juice

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Instructions

1
Score the fat cap on the pork shoulder butt with a knife.
2
Apply yellow mustard all over the pork butt as a binder.
3
Season the pork butt generously on all sides with your favorite salt, pepper, and garlic (SPG) blend. Pat the seasoning into the meat.
4
Preheat your smoker to 250°F.
5
Place the seasoned pork butt in an aluminum pan and place it on the smoker.
6
Smoke for about 8 hours, or until the internal temperature reaches 165°F.
7
Transfer the smoked pork butt to a clean, deeper pan.
8
Sprinkle the packet of ranch seasoning mix over the top of the pork.
9
Pour the chicken broth into the bottom of the pan, around the pork.
10
Pour the entire jar of sliced pepperoncini, including the juice, over the pork butt.
11
Increase the smoker temperature to 300°F.
12
Cover the pan tightly with aluminum foil and return it to the smoker.
13
Continue to cook for another 3-4 hours, or until the pork is probe tender.
14
Remove the pork from the smoker and let it rest before handling.
15
Remove the bone, which should pull out cleanly. Shred the pork with your hands or forks.
16
Serve and enjoy.

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Tips & Notes

Pro tips

Apply the SPG rub generously the night before smoking for deeper bark formation and seasoning penetration.
Use a meat thermometer to monitor the stall (usually 150–160°F); wrapping in foil speeds through this plateau without compromising bark.
Skim fat from the braising liquid before pulling the pork to avoid a greasy finished dish.
Reserve some of the pepperoncini juice to drizzle over the pulled pork just before serving for brightness and heat.

Substitutions

Yellow mustard → Dijon mustard (sharper flavor) or olive oil (milder, less tang)
Pepperoncini → Banana peppers or jalapeños (more heat, less brine) or diced pickled onions (different acidity profile)
Ranch seasoning packet → Homemade blend of dried dill, parsley, garlic powder, onion powder, and salt (better control over sodium)
Chicken broth → Beef broth (deeper flavor) or pork broth (more pork-forward result)

Storage & make-ahead

Store pulled pork in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently with added broth to restore moisture.

Equipment

smoker · meat thermometer · large braising vessel or Dutch oven

Common Questions

How long does it take to smoke an 8 lb pork shoulder?

Typically 10–14 hours at 225°F until the internal temperature reaches 195–205°F. Actual time depends on smoker consistency and ambient temperature.

Can I use boneless pork shoulder instead?

Yes, boneless pork butt works fine. Reduce cooking time by 1–2 hours since there's less mass to heat through.

What does the pepperoncini juice add?

Acidity and tangy heat that cuts through the richness of the pork and balances the creamy ranch seasoning during the braise.

How do I store leftover pulled pork?

Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a low oven or on the stovetop with a splash of broth.