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At-Home Smoked Pulled Pork from Wayside Grill

Maggie Sellers

Communications Manager

Very few things scream summer than delicious pulled-pork. Whether you put it on a sandwich or a platter, we're bringing our delicious Wayside Grill Pulled-Pork BBQ recipe to you. Did you know that at the park, we smoke our meats in-house, right behind Wayside Grill? Not only does it add to the incredible smells in Old Virginia, but the flavor you get is incredible! Just in time for the holiday weekend, we're sharing the special recipe for pulled-pork. 

Smoky Wayside Grill Pork

Before you get started, ensure you have:

  • A smoker or oven capable of low-temperature cooking.
  • 5-10lb pork butt – You can also use the whole pork shoulder, but for this guide, we’ll be focusing on the Boston butt (the top half of the shoulder).
  • A good digital thermometer – cook to temp, not to time.
  • Some foil or butcher paper to wrap your pork in
  • A binding agent like yellow mustard, canola oil, apple juice or apple cider vinegar, and a good rub for pork or the ingredients to make your own
  • 8 – 9 hours of time until you need to eat. This is something to start first thing in the morning to be ready for dinner at six.


  1. Before applying your rub, apply a binding agent to all sides including the fat side. Use a light coat of yellow mustard but you can use olive or canola oil, apple juice or apple cider vinegar. It won’t actually provide a lot of flavor to the end product, although it does add a little bit of extra tenderness.
  2. Apply the Dry Rub generously over the entire butt, including the fat side, making sure to not over apply the rub. You should still see meat.
  3. Allow to rest until your smoker or oven is ready.

Slow Smoking:

  1. Preheat your oven to 250 degrees. The goal here is cooking low and slow, around 225 to 235°F (up to 250 should be fine so don’t worry if you get a few temperature spikes).
  2. Place the pork on the rack in the center of your smoker with the layer of fat pointing towards the heat to help protect the meat. On most smokers, this will mean pointing it down.
  3. Let it smoke for about half the total cooking time to let the bark build up and get a great smoke flavor. Then we wrap it in butcher paper or foil once it reaches about 160 degrees internal temp (approximately 5 hours cooking time). For cooking time, a good rule of thumb is an hour per pound at 225°.
  4. Lay our a large sheet of foil or butcher paper and pull the pork off. Wrap the pork up and place it back on the smoker or in the oven, making sure you keep your temp probe in and wrap the foil around it. PRO TIP:  Use some insulated gloves while wrapping to make sure your hands don’t burn!
  5. Once your thermometer is reading 195° the pork is ready to pull. Transfer your pork inside where you can let it rest.
  6. Let the butt rest for about 30 mins so that the cooking can stop and moisture can redistribute throughout the meat. You should have a decent buildup of juice, and you’ll know it is cooked perfectly if the bone on the side pulls out clean.
  7. Carefully slide the foil off so that it doesn’t rip and leave little pieces of foil behind and throw it away. Pour the juice and leave it off to the side. Once it’s cooled down you can remove the fat, reheat and mix back in to the finished pulled pork.
  8. Shred with fork and serve! Top on buns or a pulled pork sandwich or by itself with a delicious sauce of your choosing.

KD Secret Dry Rub


  • 2 tablespoons kosher salt
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar 
  • ¼ Cup Sweet Paprika
  • 2 Tablespoons Ground Black Pepper
  • 2 Tablespoons Dry Mustard
  • ½ Teaspoon Chili Powder
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Cayenne Powder


Mix together and rub on the pork.


Virginia-inspired Apple Bourbon BBQ Sauce


  • 2 tablespoons unsalted butter

  • 1 onion, chopped

  • 2 garlic cloves, finely chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • 1/2 cup bourbon
  • 1 cup apple cider vinegar
  • 2 cups chicken broth
  • 2 cups ketchup
  • 3/4 cup packed golden brown sugar
  • 2 to 4 canned chipotle chilies in adobo sauce, chopped*
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Granny Smith apples, peeled, cored and finely chopped
  • 1 lemon, cut in half


  1. In a large saucepan, melt the butter over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until very tender, about 3 minutes. Stir in the paprika and mustard powder.
  2. Stir in the bourbon then the vinegar and simmer for 3 minutes. Stir in the broth, ketchup, brown sugar, chipotle chilies, Worcestershire sauce, salt, and black pepper. Add the apples and squeeze the juice from the lemon into the sauce.
  3. Bring the sauce to a simmer over high heat then reduce the heat to medium-low and simmer, uncovered, until the sauce reduces and thickens slightly, stirring.

Note: Chipotle chilies are very spicy. Add them to the sauce at your discretion.

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Maggie Sellers

Communications Manager

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