Pumpkin spice isn’t just for lattes and desserts—it actually does something amazing to pulled pork. The warm cinnamon and nutmeg pair perfectly with brown sugar and tangy BBQ sauce, creating this sweet-savory flavor that’s hard to stop eating. I started making this during the fall, but it’s honestly good any time of year. If you’re ready to try pulled pork with a little twist, this recipe is going to surprise you in the best way.
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Table of contents
Pumpkin Spice Pulled Pork
This pulled pork brings together all those cozy fall spices with classic smoky BBQ flavors, and the combination works better than you’d think. It’s straightforward to make with ingredients you probably already have on hand, and once it’s done, you can pile it onto sandwiches, load up some tacos, make nachos, or get creative with whatever sounds good. The sweet and savory contrast keeps people coming back for more, and it’s become a regular at our table for good reason.
What You Need
- Pork Butt/Shoulder
- Brown Sugar
- Kosher salt
- Yellow Mustard
- Black Pepper
- Pumpkin Spice Mix (Cinnamon, Cloves, Nutmeg & Ginger)
- Garlic Powder
- Onion Powder
- Cayenne Pepper
- Dark Beer
- Apple Cider Vinegar
- Molasses
- BBQ Sauce
- Slow Cooker/Crockpot
- Olive Oil
- Meat Probe
- Water
How to Make Pulled Pork with Pumpkin Spice
Step 1: Prepare the Pork for Slow Cooking
In a small mixing bowl, mix a teaspoon of black pepper, salt, sugar, garlic & onion powder, add a teaspoon of pumpkin pie spice mix, and mix thoroughly.
Remove the pork shoulder from your refrigerator and pat down, then lightly coat in olive oil, coat the pork shoulder in the spice mixture.
Step 2: Smoked Uncovered
Set your smoker to a low 225°F, insert your meat probe into the thickest part of the shoulder, and be careful to avoid any bones. Cook slowly for 4-5 hours or until the internal temperature is 165°F.
Step 3: Wrap in Butcher’s Paper
Use two large pieces of butcher paper and overlap them on the kitchen bench. Place the pork on the paper on top of the seam and wrap, folding over the ends of the paper and rolling. Cook for a further 1 hour or until it reaches 203°F Remove the pork from your smoker and allow it to rest for an hour
Step 4: Shred and Add The Sauce
Shred the meat and add BBQ sauce.
Which Cut of Pork Should You Use?
We think pork shoulder, or the famous Boston Butt, is best suited to this dish! This is due to the high levels of intermuscular fat and connective tissue.
The longer cooking process breaks the fat and collagen down into tasty goodness! Using a leaner cut will only produce dry meat and make it very hard to shred! This needs to be taken into consideration when choosing your cut.
What Temperature to Cook At?
The first stage of cooking pulled pork needs to be at a low 225°F while covered. The second stage of cooking is still 225°F while uncovered.
Note: Cooking covered for the longest time will keep the moisture in and prevent the meat from drying out. We will then reintroduce some moisture and cook uncovered at the same temperature.
Storing, Freezing, and Reheating
Your pulled pork can be stored airtight in the refrigerator for up to 3 days. Freeze pulled pork in an airtight container on the day of cooking for up to 1 month. Defrost in the microwave with a little moisture, such as BBQ sauce or water, to prevent the meat from drying out.
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What to Serve With Pulled Pork Burgers
Crispy Grilled Broccoli
Smoked Pickles
Grilled Jalapeno Poppers
Pumpkin Spiced Pulled Pork
Ingredients
- Pork Butt/Shoulder
- Brown Sugar
- Kosher salt
- Yellow Mustard
- Black Pepper
- Pumpkin Spice Mix Cinnamon, Cloves, Nutmeg & Ginger
- Garlic Powder
- Onion Powder
- Cayenne Pepper
- Dark Beer
- Apple Cider Vinegar
- Molasses
- BBQ Sauce
- Slow Cooker/Crockpot
- Olive Oil
- Meat Probe
- Water
Instructions
- – In a small mixing bowl, mix together a teaspoon black pepper, salt, sugar, garlic & onion powder together.
- – Add a teaspoon pumpkin pie spice mix and mix together thoroughly.
- – Remove the pork shoulder from your refrigerator and pat down any excess water on the surface.
- – Lightly coat in olive oil.
- – Coat the pork shoulder in the spice mixture.
- – Set your smoker to a low 225°F.
- – Insert your meat probe into the thickest part of the shoulder and be careful to avoid any bones.
- – Cook slowly for 4-5 hours or until the internal temperature is 165°F.
- – Use two large pieces of butcher paper and overlap them on kitchen bench. Place the pork at the paper on top of the seam and wrap, folding over the ends of the paper and rolling .
- – Cook for a further 1 hour or until it reaches 203°F
- – Remove the pork from your smoker and rest for an hour
- – Wrap the cooked shoulder meat with foil and rest for 1 hour.
- – Shred the meat and add BBQ sauce.
- – Enjoy your pumpkin spiced pulled pork!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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