Who doesn’t love perfectly smoked pulled pork? Juicy, tender, and packed with rich, smoky flavor—it’s a game-changer for any dish. Whether piled high on nachos, stuffed into tacos, or served straight from the platter, smoked pulled pork is a guaranteed crowd-pleaser.
Let me show you how to make the best pulled pork that’ll have your friends and family coming back for seconds (and thirds!).
Step 1: Choose the Right Cut
Look for a bone-in pork butt. The bone adds a ton of flavor during the smoking process. If it’s boneless, you won’t get the same depth of flavor.
Skin on or off? It doesn’t really matter. You can easily trim off the skin by running a knife through the fat, or score the fat and massage the rub directly into the meat.
Step 2: Trim the Fat
Trim any thick, heavy fat, but leave some of the soft fat on the pork butt. This will render during the cook, adding even more flavor.
Step 3: Apply the Rub
Around here we go heavy on Darkside's La Flama Blanca or Killer Shroomz or make your own. Here’s a mix I love:
Chili powder
Paprika (a ton of it)
Brown sugar
Lowery’s seasoning salt
A hint of Cajun seasoning
Massage the rub heavily into the pork butt to get it ready for the smoker.
Step 4: Fire Up the Smoker
Set your smoker to 225°F–250°F for indirect cooking. Use hickory, oak, or maple wood for a rich, smoky flavor.
Step 5: Start Smoking
Smoke the pork low and slow. After about two hours, begin spritzing it every hour with a 50/50 mix of apple juice and apple cider vinegar.
Step 6: Wrap It Up
When the pork butt reaches an internal temperature of 160°F–170°F and has a color you like, it’s time to pull it off the smoker. Wrap it tightly in foil, give it a heavy spritz, and add a bit more rub before sealing it up.
Step 7: Finish Cooking
Return the wrapped pork butt to the smoker and increase the temperature to 300°F–325°F. Let it cook until it hits an internal temperature of 200°F–205°F.
Step 8: Rest and Shred
Here’s the key—once you pull it off, open the foil and let it steam for about five minutes. Then, reseal the foil and place the pork in a cooler to rest for at least two hours.
When it’s time, put on some jeweler's gloves and slide rubber gloves on top to protect your hands from the heat. Pull the pork apart—it should shred easily, and the bone will slide out clean.
Step 9: Serve or Store
Fluff the pork with your fingers and place it on a platter. Keep it warm until you’re ready to serve, or vacuum seal it and freeze it if saving for later.
To reheat, I recommend using a sous vide or simmering hot water for the best results.
Ingredients:
1 bone-in pork butt
BBQ rub (make your own or use store-bought)
Chili powder
Paprika
Brown sugar
Lowery’s seasoning salt
Cajun seasoning
Spritz:
50% apple juice
50% apple cider vinegar
Directions:
Choose a bone-in pork butt for maximum flavor. Trim the skin and fat as desired.
Rub the pork heavily with your BBQ rub.
Set your smoker to 225°F–250°F and use hickory, oak, or maple wood.
Smoke for two hours, then spritz every hour with a 50/50 apple juice and cider vinegar mix.
When the internal temperature hits 160°F–170°F, wrap the pork tightly in foil with more spritz and rub.
Return it to the smoker, increase the temperature to 300°F–325°F, and cook until the internal temperature reaches 200°F–205°F.
Let the pork steam out for five minutes, then rest it in a cooler for at least two hours.
Shred the pork, fluff it, and serve, or vacuum seal it for later.
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