Smoked Pulled Pork Barbecue
This smoked pulled pork barbecue is seasoned with a sweet and savory dry rub, smoked low and slow until tender, then shredded for sandwiches, BBQ plates, cookouts, and game day meals.
Servings: 12
Calories: 398kcal
Equipment
- Smoker
Ingredients
- 6 pound pork butt aka"Boston butt"
Rub Ingredients
- 2 tablespoons brown sugar
- 2 tablespoons sweet paprika
- 2 tablespoons kosher salt
- 1 tablespoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ¼ teaspoon cayenne pepper
Instructions
- Make the rub: Add the brown sugar, paprika, salt, pepper, garlic powder, onion powder, ground mustard, and cayenne pepper to a small bowl and stir to combine.
- Trim the pork: Trim any large pieces of hard fat from the pork butt and trim the fat cap to about ⅛ to ¼ inch thick.
- Season the pork: Coat the pork generously with the dry rub on all sides, working the seasoning into any crevices. For the best flavor, refrigerate overnight.
- Preheat the smoker: Preheat your smoker to 225°F to 250°F. Add wood chunks, chips, or pellets according to your smoker setup.
- Smoke the pork: Place the pork butt on the smoker with the fat cap facing up or toward the heat source. Smoke until the bark is dark and the internal temperature reaches about 160°F to 170°F.
- Wrap if desired: Wrap the pork tightly in foil or butcher paper if you want to speed up the cook. Return it to the smoker and continue cooking.
- Cook until tender: Continue cooking until the pork reaches about 195°F to 205°F and a probe slides into the meat with little resistance.
- Rest the pork: Remove the pork from the smoker and let it rest, wrapped, for at least 30 minutes. For a longer rest, place it in a dry cooler with towels.
- Shred and serve: Pull the pork into large pieces, remove the bone and any gristle, then shred with forks, meat claws, or gloved hands. Mix with reserved juices or BBQ sauce if desired.
Notes
Notes
- Pork butt and Boston butt are the same cut and are best for pulled pork.
- Cook time varies by size, smoker temperature, weather, and whether you wrap the pork.
- The pork is done when it is tender, usually between 195°F and 205°F.
- Save the juices from the foil and mix some back into the shredded pork.
- Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months.
- If using a store-bought rub, check the salt level before adding extra salt.
Nutrition
Calories: 398kcal | Carbohydrates: 3g | Protein: 40g | Fat: 28g | Cholesterol: 142mg | Sodium: 701mg | Potassium: 41mg | Fiber: 1g | Sugar: 2g