Pulled Pork (Smoked)

READY IN: 14hrs 30mins


  • 1 bone-in pork butt (8-12lbs)
  • 12 cupkosher salt
  • 12 cup of 16 mesh pepper (course)
  • 4tablespoonsyellow mustard
  • 6ouncesapple cider, vineagar
  • 6ounceswater

    Serving Size: 1 (61) g

    Servings Per Recipe:10

    Calories: 18.1

    Calories from Fat 3 g 21 %

    Total Fat 0.4 g 0 %

    Saturated Fat 0.1 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 5730.9 mg 238 %

    Total Carbohydrate3.9 g 1 %

    Dietary Fiber 1.6 g 6 %

    Sugars 0.1 g 0 %

    Protein 0.8 g 1 %


  • If your butt or shoulder was sold with the skin on, remove it carefully with a knife. The skin will block the smoke and rub, as well as being tough to eat. It is not necessary to remove any excessive fat since after the cook, everything will be shredded and mixed.
  • Mix salt and pepper thoroughly in a smaller container making sure they are evenly mixed.
  • Slather the non-presentation side (less fatty side) with mustard to help rub stick. You will not taste the mustard after the pork butt is cooked.
  • Shake or sprinkle a liberal amount of rub evenly onto butt. Make sure you apply rub to the sides by cupping your one hand to catch any rub and press into the sides.
  • Flip the pork butt so the presentation side is now up (fattier side) and apply more rub. All sides should have an equal amount of rub. Pork butt is almost impossible to over season since everything will be mixed in with less seasoned interior meat.
  • Let meat rest for 30 minutes to allow rub to penetrate.
  • Preheat smoker (required) for 225-275 degrees using oak or hickory wood. Smoker temperature and meat weight will dictate the overall cook time.
  • Place meat on smoker, presentation side up, and let cook undisturbed for 6-8 hours. Do not open the smoker during this time.
  • After 6-8 hours, open the smoker and while using a spritzer, spritz the pork butt with a water and apple cider vinegar mixture. Continue to spritz during the entire process if the pork butt looks dry.
  • Approximately after 9-11 hours the pork butt will have rendered enough fat that it will have shrunken in size. At this point, you should see the bark/crust begin to open up and split. Once that happens, it’s time to wrap it.
  • Prepare a clean workstation. You’ll need 2 long pieces of aluminum foil about 4 times the length of your pork butt. Place one piece down, shiny side up. Then place the other sheet on top so that it’s overlapping the first piece about half its width.
  • Carefully remove the pork butt with a hand towel or heat resistant gloves and lay it on the aluminum foil about 8 inches from the edge.
  • Spritz pork butt one final time.
  • Begin wrapping by folding the bottom foil up over top the pork butt. Tightly fold both sides inches Then roll the pork butt a couple times while making sure everything is tight. Feel around the wrap to make sure it’s tight and no air pockets are trapped inside.
  • Return wrapped pork butt to smoker.
  • After approximately 1 -3 hours, check internal temperature every half hour by poking a hole in the top through the wrap using a meat thermometer and feeling for tenderness until the internal temperature reads just over 200°F. The meat should be tender enough that the thermometer probe slides in and out with little to no resistance. Avoid creating multiple holes.
  • Rest at room temperature for 1 hour.
  • Carefully unwrap pork letting juices spill onto the meat. Remove bone (if properly cooked, little to no meat should be sticking to bone.) Use tongs to shred meat.
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