Blue Ribbon Pulled Pork with Durango® Hickory Smoked Salt and Artisan® Cyprus Flake Salt

Pulled pork is an American BBQ staple. The perfect backdrop to highlight a grill master’s secret blend of smoky pork and BBQ sauce, piled high on a fluffy, buttery bun, the pulled pork sandwich is a classic summer treat. No time for hours in the smoker? Get an authentic smoked flavor by adding Durango® Hickory Smoked Salt to the rub. This way even oven baked pulled pork comes out smoky and succulent every time. We like to present this dish with a sprinkling of Artisan® Cyprus Flake Salt for a final touch that adds flair and flavor. This recipe has everything you need to take your pulled pork to the next level, dare we say—award winning! Try this blue ribbon winner and savor the smoked flavor!


  • 1 tablespoon packed brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard powder
  • 1 teaspoon cumin
  • Rind from ½ lime, finely grated
  • 2 tablespoons Durango Hickory Smoked Salt
  • 5-7 pound pork roast, preferably shoulder
  • Artisan® Cyprus Flake Sea Salt for finishing
  • BBQ sauce (optional)


  1. In a small bowl mix together first six ingredients to make the rub.
  2. Rub the spice blend all over the pork. Cover and refrigerate at least 1 hour, or up to overnight.
  3. Preheat oven to 300 degrees F. Place the pork in a roasting pan and roast for about 6 hours until the meat is falling apart. It should register 170 degrees on a meat thermometer.
  4. When the pork is done, transfer it to a platter and let stand, about 10 minutes.
  5. Pull meat apart with two forks to shred.
  6. Combine with BBQ sauce if desired or serve on the side. Sprinkle with Cyprus Flake Salt for a final touch before serving with soft hamburger buns and coleslaw.

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