The Only Pulled Pork Recipe
This is the method that I have used for years. If you are new to using any kind of smoker, this is a great piece of meat to start out with. I smoke this on my offset typically using hickory and/or mesquite. This big hunk of meat can take a lot of smoke, so dont worry about using strong woods. This recipe also works wonderfully in the oven or in the crock pot. However, the pitch black bark that you can get from doing this on the smoker is unparalleled. I make my own rub, and I think you should too. If not? Just make sure its got a lot of sugar in it. The trick to making your own is starting with equal parts salt and brown sugar, and then adding chili powder, cumin, garlic, onion and smoked paprika to your liking.
Ingredients
- 1 bone-in pork shoulder (Boston butt), 7–9 lbs
- Yellow mustard
- Favorite pork rub
- Apple juice (for spritzing)
- BBQ sauce. Carolina Gold is my favorite style for pulled pork, but even KC Masterpeice will get the job done (optional)
Instructions
- Coat pork with mustard and rub. Rest in fridge overnight if possible, up to 2 days in advance, but no longer than that
- Smoke at 250°F until internal temp hits 165°F, spritzing with apple juice every hour.
- Wrap in foil or butcher paper and continue on smoker or in 250 degree oven on a cookie sheet until 205°F.
- Rest in a cooler or on counter for at least 1 hour, then shred.
- Mix with juices. Some people put sauce on at this point, I usually add more dry rub instead after its shredded and let people sauce it themselves to their preference.