Pulled Pork Shoulder
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4.15 from 35 votes

Chris Lilly's Six-Time World Championship Pork Shoulder

Lilly is the only five-time champion of the Memphis in May BBQ cook-off – aka the "Super Bowl of Swine" – and the author of Big Bob Gibson's BBQ Book: Recipes and Secrets From a Legendary Barbecue Joint. The title is no joke: The Alabama BBQ joint is considered one of the most important and most influential in America.
Prep Time1 hr
Cook Time16 hrs
Total Time17 hrs
Course: Main Course
Cuisine: American
Keyword: bob gibson, chris lilly, pulled pork
Servings: 16
Calories: 706kcal


Pork Injection

The Rest of the Ingredients


Pre Cook

  • Mix all injection ingredients together and then Inject pork shoulder evenly with injection solution.
  • Apply a generous amount of rub onto meat. Pat so the rub will adhere.

The Cook

  • Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach at least 195°F.



Calories: 706kcal