Grilling & BBQ

Pulled Pork BBQ

Succulent, melt-in-your-mouth pork shoulder slow-cooked to perfection and tossed in a tangy, sweet BBQ sauce. This recipe delivers a deep smoky flavor and a signature bark that will make you the star of any backyard gathering.

Prep

20m

Cook

480m

Serves

Calories

485kcal

Qty	Ingredient
8 lbs 3.6 kg	Bone-in Pork Butt (Shoulder)
0.5 cup 100 g	Brown Sugar
2 tbsp 14 g	Smoked Paprika
2 tbsp 36 g	Kosher Salt
1 tbsp 7 g	Black Pepper
1 tbsp 9 g	Garlic Powder
1 tbsp 9 g	Onion Powder
0.5 cup 120 ml	Apple Cider Vinegar
1 cup 240 ml	Apple Juice (for spritzing)
2 cups 480 ml	BBQ Sauce

2 Method

Step 1. In a small bowl, combine brown sugar, paprika, salt, pepper, garlic powder, and onion powder to create a dry rub.

Step 2. Pat the pork shoulder dry and apply the rub generously over all sides, pressing it into the meat.

Step 3. Preheat your smoker to 225°F (107°C) using hickory or applewood chips.

Step 4. Place the pork on the smoker grate and cook for approximately 8-10 hours, or until the internal temperature reaches 165°F (74°C). Spritz with apple juice every 90 minutes.

Step 5. Once it reaches 165°F, wrap the pork tightly in butcher paper or aluminum foil and return it to the smoker.

Step 6. Continue cooking until the internal temperature reaches 203°F (95°C), which is the sweet spot for shredding.

Step 7. Remove the pork from the heat and let it rest, still wrapped, for at least 1 hour.

Step 8. Shred the meat using two forks, discarding any large pieces of fat or bone.

Step 9. Mix in apple cider vinegar and your favorite BBQ sauce to taste before serving.

·
Patience is key: Never skip the resting period, as it allows the juices to redistribute through the meat.
·
The Stall: Don't panic if the internal temperature stops rising around 160°F. This is 'the stall' and wrapping the meat helps push through it.
·
Fat Cap: Place the pork with the fat cap facing up so the melting fat bastes the meat during the long cook.
·
Wood Choice: Hickory provides a strong, classic BBQ flavor, but fruitwoods like cherry or apple offer a sweeter, milder profile.

? FAQ

What is the best cut of meat for pulled pork?

The pork butt (also known as Boston butt) or pork shoulder is the best cut due to its high fat content and connective tissue, which break down during slow cooking.

Can I make this in a slow cooker?

Yes. Season the pork, place it in a slow cooker with 1/2 cup of liquid (apple juice or broth), and cook on low for 8-10 hours until tender.

How do I know when the pork is done?

The pork is ready to shred when it reaches an internal temperature of 203°F (95°C) and a meat probe slides in with zero resistance, like butter.

How should I store leftovers?

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat with a little extra sauce to maintain moisture.

The Beast

Pulled Pork BBQ

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Comments (0)