Simple Smoked Pulled Pork
Simple is the word that best describes this recipe. Simple, uncomplicated flavors. Easy and simple preparation. It’s so simple, even a caveman can do it.
Smoked pulled pork doesn’t have to be complicated to be delicious and it doesn’t need a bunch of exotic flavors or ingredients. It’s probably one of the best meats for beginners to smoke, as you can be pretty far off on the temperature of your smoker and still end up with super good eats.
Which cut should you use to make pulled pork? You can use a Pork Butt, Boston Butt or Shoulder Roast – all basically the same thing, or a Picnic Roast. Butts usually are between 4 and 7 pounds, while a Picnic is usually between 8 to 10 pounds.
How long does it take to smoke a pork butt? At 225°, figure on about 2 hours per pound, but most importantly – cook to temperature and not time. It will be done when it’s done. 2 hours per pound is just a general rule.
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Start off by trimming any excess fat on the outside of the pork butt and then slather with yellow mustard.
Sprinkle all over with the rub. It doesn’t get much simpler than this- Kosher salt, pepper, garlic, onion and paprika.
Set your smoker up with your favorite wood (my current favorite is apple) and get it up to 225° F. Insert your thermometer probe and into the smoker it goes.
Check on the butt periodically to monitor the internal temperature make sure your smoker has fuel and is holding at 225°. This is what it looks like at around 150°.
Once the pork butt reaches 160°, remove it from the smoker and place it in a disposable aluminum pan.
Cover the top of the pan tightly with aluminum foil and put it back in the smoker. Continue cooking at 225° until it hits 200°.
Once it reaches 200°, it’s done. It should be very tender and a fork inserted should meet with just a little resistance.
Let it rest for an hour or so and start pulling it apart with a couple of forks. Discard any large pieces of fat as you go.
Moist, tender, delicious. And so simple.
Serve on toasted buns with your favorite BBQ sauce. Have I mentioned lately that my Tequila Barbeque Sauce goes really well with pork? Enjoy!
Simple Smoked Pulled Pork
Simple Smoked Pulled Pork
Ingredients
- 4 pounds pork butt
- 1/4 cup yellow mustard
- 1 tablespoon Kosher salt
- 1 tablespoon black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon paprika
Instructions
- Preheat smoker to 225°
- Trim any excess fat from the pork butt leaving no more than ¼”.
- Slather with yellow mustard.
- In a small bowl, mix together Kosher salt, black pepper,garlic and paprika. Sprinkle rub liberally on all sides, patting as you go.
- Insert thermometer probe and place pork butt in smoker.
- Smoke at 225° until internal temperature is 155° to 160°.
- Remove from smoker and place in disposable aluminum pan. Cover with aluminum foil and return to smoker until internal temperature reaches 200°.
- Remove from smoker and let rest for 1 hour before shredding. Serve on toasted buns with your favorite BBQ sauce.
Pulled pork is one of my all-time favs! This recipe doesn’t disappoint!