🔥 Delicious Southern Sweet Heat Pulled Pork Recipe
/If you’re craving pulled pork that hits every note — sweet, smoky, and a little bit of heat — this Southern Sweet Heat Pulled Pork is the real deal. It’s slow-smoked to perfection, juicy enough to drip down your fingers, and loaded with that deep, soulful flavor that defines true Southern BBQ.
We’re keeping it simple, authentic, and downright delicious. Grab your favorite cold drink, fire up that smoker, and let’s make some pork magic happen.
The Story Behind the Recipe
This recipe was born from one of those classic backyard experiments — the kind where you’ve got a pork butt, some leftover pineapple juice, and a half-bottle of Duke’s Georgia Sweet Heat BBQ Sauce just begging to be used.
What came out of that cook was pure perfection: the sweetness of pineapple, the richness of butter, and that spicy-sweet kick from Duke’s all blended into a smoky masterpiece. Every time I make it, it takes me straight back to summer afternoons with the smoker rolling, good music on, and friends waiting for that first taste.
Why You’ll Love This Recipe ❤️
🔥 Low & Slow Southern Perfection: Fall-apart tender pork smoked to buttery perfection.
🍍 Sweet & Spicy Balance: The mix of pineapple, vinegar, and BBQ sauce nails that “sweet heat.”
🥩 Holy Gospel Flavor: That rub creates a bark that’s smoky, savory, and loaded with soul.
🧈 Butter Bath Finish: Locked-in moisture and flavor in every single bite.
🍻 BBQ Crowd Favorite: Serves a hungry backyard crew and then some.
Southern Sweet Heat Pulled Pork
🕒 Prep Time: 30 min 🔥 Cook Time: 9 hr ⏳ Total Time: 9 hr 30 min 🍽 Serves: 25
Ingredients
8–9 lb Pork Butt / Boston Butt
¼ cup Mayo or Miracle Whip (binder)
1 cup Holy Gospel BBQ Rub (by Meat Church)
8 oz Pineapple Juice
2 sticks Unsalted Butter
½ cup Apple Cider Vinegar
1 cup Duke’s Georgia Sweet Heat BBQ Sauce
Instructions
1️⃣ Prep Work – The Foundation of Flavor: Start by coating your pork butt with mayo or Miracle Whip. This is your binder — it locks in moisture and helps the rub stick like glue.
2️⃣ The Rub Ritual: Coat generously with Holy Gospel Rub on all sides. Don’t be shy; this is where your crust and flavor start. Think of it as painting the canvas of BBQ greatness.
3️⃣ Fire It Up: Preheat your Masterbuilt Gravity Smoker to 250°F with charcoal and wood chunks. You’re aiming for clean, consistent smoke — low and slow wins the day.
4️⃣ The First Smoke: Place your pork butt on the smoker fat-side up. Let it roll for about 2 hours to start building bark and drawing out those deep, smoky flavors.
5️⃣ The Spritz of Life: Every 30 minutes, spritz the pork with apple cider vinegar. This keeps it moist and helps that bark develop beautifully dark and rich.
6️⃣ The Wrap Into Wonder: Once your pork hits 150–170°F, set it in a foil pan. Add butter, pineapple juice, and a splash of apple cider vinegar. Cover tightly with foil and return to the smoker.
7️⃣ The Final Ascent: Continue cooking until the internal temperature hits 205°F and the probe slides in like it’s going through warm butter. That’s the sweet spot — tender, juicy perfection.
8️⃣ The Shred & Sauce Symphony: Shred the pork in its own pan juices, then mix in Duke’s Georgia Sweet Heat BBQ Sauce. Toss until every piece is glazed and glistening in that sweet, spicy Southern gold.
Additional Tips 💡
🥩 Choose the Right Cut: Pork shoulder or Boston butt gives the best marbling and flavor.
🔥 Low & Slow Always Wins: Keep temps steady between 225–250°F.
🍍 Marinate Overnight: For more depth, marinate in pineapple juice, vinegar, and rub overnight.
🧈 Don’t Skip the Butter: It’s the secret to that melt-in-your-mouth tenderness.
🌶️ Adjust Heat: Add cayenne or chili flakes if you like more kick.
Why This Recipe Works
The mayo binder helps lock in flavor and moisture while the Holy Gospel rub builds a bark that’s smoky and complex. Pineapple juice and butter create a sweet glaze that keeps every bite juicy. And when that Duke’s Georgia Sweet Heat Sauce hits the meat — it’s pure BBQ harmony: tangy, sweet, spicy, and bold.
FAQ Section
Q: Can I use a slow cooker instead of a smoker?
A: Absolutely. Cook on low for 8–10 hours or until tender and shred easily.
Q: How do I add more heat?
A: Stir cayenne or crushed red pepper into the sauce before mixing.
Q: What sides go best?
A: Coleslaw, cornbread, baked beans, or mac and cheese are perfect BBQ partners.
Q: Can I freeze leftovers?
A: Yes! Store in airtight containers for up to 3 months. Thaw and reheat with a little extra BBQ sauce.
Q: How do I keep it moist for serving?
A: Keep it in a slow cooker on “warm” with a bit of pan juice or sauce mixed in.