Texas Smoked Pulled Pork. This simple, smoked Pork Shoulder/Butt creates the most tender, flavorful pulled pork. Cooked low and slow, this pork is melt in your mouth good!
One of the basics when it comes to BBQ is a good pulled pork. This simply seasoned pork is smoked over a blend of hickory wood. The end result is a classic Texas BBQ version of pulled pork! The best part? This is a super simple recipe, and while there’s lots of information included, this is a great starter recipe to get used to smoking in your own backyard.
Load this meat up on a toasted bun for a sandwich. Drizzle some Texas BBQ sauce on if desired. And serve with a side of cold and tangy Coleslaw.
Texas Style Smoked Pulled Pork
Texas Smoked Pulled Pork. This simple, smoked Pork Shoulder/Butt creates the most tender, flavorful pulled pork. Cooked low and slow, this pork is melt in your mouth good!
Prep: 5min
Total: 725min
Serving Size: 1
Nutrition Facts: servingSize 1, calories 244 kcal, Carbohydrate 1 g, Protein 34 g, Fat 11 g, Saturated Fat 4 g, Cholesterol 109 mg, Sodium 631 mg, Fiber 1 g, Sugar 1 g
Ingredients:
- 6 pound pork butt (can use any size, just be sure to adjust cook time)
- ¼ cup yellow mustard
- 1 tbsp coarse salt
- 1 tbsp coarse ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ cup apple cider vinegar
- ¼ cup water
Instruction:
- Preheat grill or smoker according to directions to 225℉.
- Trim the pork shoulder. Removing portions of the fat cap, so that it is only approximately 1/4 of an inch thick. Then score the fat, cutting a grid pattern into the fat cap, cutting just enough to get through the fat to the meat.
- Slather the entire pork shoulder with mustard, as a binder.
- In a small bowl combine the ingredients for the rub: salt, pepper, garlic powder, and paprika. Stir together.
- Evenly sprinkle the rub over the entire pork shoulder. Press the rub into the mustard before turning the pork over to sprinkle the other side.
- Place the pork in the center of the smoker or the grill on the grate. Insert probe to monitor the temperature.
- In a spray bottle combine the apple cider vinegar and water. Shake to combine.
- Smoke for 2 hours before opening smoker. At this point open and spritz the pork, continue spritzing the pork every hour until the pork reaches an internal temperature of 160℉. This helps with the creation of the smoke ring and keeps humidity in the smoker.
- Once the pork reaches an internal temperature of 160℉ wrap using foil or peach paper. Place back in smoker to continue cooking.
- Cook until pork reaches an internal temperature of 195-205℉. Depending on the texture of pork you prefer will determine when you will want to pull off. At 195 pork is more moist but less tender, more string. At 205 pork is more tender, more chunky than stringy, but less moist. Any temperature in this range will yield great pulled pork!
- Once internal temperature is reached, pull from the smoker, make sure the pork is wrapped nice and tight. Let rest for 1-2 hours before shredding. Store in a clean empty cooler, or in a turned off oven.
Simple Smoked Pulled Pork Butt/ Shoulder
This simple smoked pulled pork recipe only requires a few pantry ingredients and a smoker to achieve those melt-in-your-mouth strands of tender pulled pork.
Prep: 15min
Total: 1155min
Yield: 16
Serving Size: 1 serving
Nutrition Facts: calories 257 kcal, Carbohydrate 1 g, Protein 34 g, Fat 12 g, Saturated Fat 4 g, Cholesterol 116 mg, Sodium 153 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 1 8-10 pound bone-in pork shoulder roast (AKA Boston butt)
- 2-3 Tablespoons yellow mustard
- ¼ cup Signature Sweet Rub (link in recipe notes)
- 1 Tablespoon Signature Sweet Rub (for later use)
Instruction:
- Preheat the smoker. Preheat your smoker to 225 degrees F for indirect smoking. I recommend hickory or apple for this recipe.
- Prep the meat. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off any small bone fragments or extra liquid on the exterior.
- Slather the pork butt in mustard. Slather the entire exterior of the pork shoulder with the yellow mustard.
- Season with Sweet Rub. Season your pork roast on all sides, top and bottom, with the Homemade BBQ Sweet Rub. Don’t worry about rubbing the seasoning into the meat, just be sure it is liberally coated all over.
- Smoke the pork butt. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
- Wrap and rest the meat. Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.
- Shred and serve. Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Serve and enjoy!
How to Smoke Pork Butt / How to Make Pulled Pork Recipe
FAQ
How long does it take to smoke a pulled pork?
How long does it take to smoke a pork shoulder at 225?
Do you cover pulled pork in the smoker?
What makes the best smoked pulled pork?
