Smoked Fireball Pulled Pork is a bold, fun twist on classic smoked pork — perfect for feed-the-crowd meals, parties, and leftovers that keep tasting better each day.
This recipe layers Fireball Whiskey flavor three ways: a Fireball-inspired dry seasoning, a spray of straight Fireball during the cook, and Fireball added to the BBQ sauce. The result is smoky, sweet, and slightly cinnamon-spiced pulled pork that pairs beautifully with soft buns, crisp slaw, or simply served on a plate with your favorite sides.
How to make Smoked Fireball Pulled Pork
Begin with an 8 to 10 pound pork butt (also called pork shoulder). Pat the meat dry with paper towels to remove excess moisture so the seasoning adheres properly. Brush about 1/3 cup yellow mustard evenly over the surface — the mustard acts as a binder to help the rub stick and form a flavorful bark during smoking.
Generously season the pork on all sides with your favorite BBQ rub. If you have a Fireball-flavored dry seasoning, use that, or mix a standard BBQ seasoning with a cinnamon-forward rub and finish with kosher salt and freshly ground black pepper. Massage the rub into the mustard-coated meat so it forms an even layer.
Prepare your smoker or Traeger pellet grill and set it to 225°F (about 107°C). Place the seasoned pork shoulder on the grill grate and smoke low and slow. Plan for roughly 1.5 hours per pound, which usually means about 13 to 15 hours for an 8–10 pound shoulder. During the long cook, place half a cup of Fireball Whiskey in a spray bottle and mist the pork a few times — this adds moisture and layers of whiskey flavor without overpowering the smoke.
Monitor the internal temperature with a reliable thermometer. When the meat reaches about 195°F, remove it from the smoker. Wrap the pork tightly in aluminum foil and then in a thick towel to retain heat. Transfer the wrapped shoulder to an empty cooler and let it rest until the internal temperature rises to around 203°F — this carryover and resting period helps the connective tissue finish breaking down for succulent shredding.
Make the Fireball BBQ Sauce
While the pork is resting, prepare a simple Fireball BBQ sauce: combine 3 cups of your favorite BBQ sauce with 1/2 cup Fireball Whiskey and a few dashes of hot sauce to taste. Bring the mixture to a boil in a saucepan, then reduce the heat and simmer for a few minutes to meld the flavors and knock back any harsh alcohol notes. Taste and adjust heat or sweetness as desired.
Unwrap the pork and shred it with meat claws or two forks on a large tray or baking sheet. Discard excess fat and mix some of the Fireball BBQ sauce into the shredded meat to coat, reserving extra sauce for serving. Serve hot on hamburger buns, toasted rolls, or alongside classic sides like baked beans, coleslaw, or potato salad.
This pulled pork is also excellent for tacos, nachos, pizza toppings, or mixed into casseroles — a versatile crowd-pleaser that reheats and freezes well.
Recipe Details
Author: Cheri Renee
Prep time: 10 mins • Cook time: about 15 hrs • Servings: about 20
Equipment
- Traeger or other pellet grill
- Offset smoker or other smoker
- Meat thermometer
- Spray bottle
- Aluminum foil and towels or an insulated cooler for resting
Ingredients
- 1 pork butt / pork shoulder, 8 to 10 pounds
- 1/3 cup yellow mustard
- Your favorite BBQ seasoning or a Fireball-style dry rub (I used a mix of Fireball seasoning and BBQ rub)
- Kosher salt and black pepper
- Spray bottle filled with 1/2 cup Fireball Whiskey
- 3 cups BBQ sauce (store-bought or homemade)
- 1/2 cup Fireball Whiskey (for the sauce)
- Hot sauce, a few dashes, to taste
Instructions
- Pat the pork dry with paper towels. Brush the yellow mustard over the entire surface of the pork.
- Apply the BBQ seasoning, Fireball dry rub (if using), kosher salt, and pepper evenly on all sides.
- Preheat your smoker or pellet grill to 225°F. Place the pork shoulder on the grate and smoke for approximately 13–15 hours (about 1½ hours per pound), spraying with the Fireball whiskey intermittently during the cook.
- When the internal temperature reaches about 195°F, remove the pork and wrap it tightly in foil. Wrap the foil package in a towel and place it in an empty cooler to rest until the internal temperature reaches about 203°F, roughly one hour.
- While the pork rests, combine the BBQ sauce, 1/2 cup Fireball, and hot sauce in a saucepan. Bring to a boil, then simmer for about 3 minutes to blend the flavors. Adjust seasoning as needed.
- Unwrap and shred the pork using meat claws or forks on a large tray. Toss the shredded meat with some of the BBQ sauce and serve with additional sauce on the side.
If you like Smoked Fireball Pulled Pork, try these other recipes
Traeger Fireball Apple Crumble • Pork Shoulder Burnt Ends • Smoked Char Siu Pork Tenderloin • Traeger Cheesesteak Scalloped Potatoes
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