We just cooked the best pulled pork ever. Follow this simple recipe in your backyard next time you cook pulled pork.
This by far was one of the best pulled pork cooks we have ever done. Why? You ask…for two reasons..
- We kept it simple when it comes to flavors
- We followed great pitmaster’s instructions for pulled pork.
Really, it was that easy. We kept the cook traditional, simple and allowed BBQ the proper time needed to go from good tor great.
The Best Pulled Pork
- Pork Shoulder (aka Boston Butt — may be boneless if preferred)
- BBQ Seasoning
- Apple Cider Vinegar
- Liberally season your Pork Shoulder with your favorite Pork Rub (For this cook we used Meat Church Honey Hog. Perfectly traditional sweet pork seasoning)
- Pre-heat smoker to 275°
- Place pork in smoker
- After the first hour spritz every 45 min with a combo of Apple Cider Vinegar & Water
- When the Pork hits the stall AND has a bark you are happy with wrap tight in tin foil (Texas Crutch) This will usually occur around 160-170°
- Cook in the smoker until the pork hit an internal temp of 205° and is probe tender.
- Take out of smoker and while still wrapped let the shoulder rest for 45-60 min
- Place in tin and shred to desired consistency. Serve & Enjoy!
It does not get any easier than this recipe. If you want to experience the best pulled pork ever pay close attention to steps 5, 6 & 7. This is where your patience is going to get tested. Wait for the process to fully complete and you are in the clear.
One of the most common questions we hear on BBQ Facebook groups in Time & Temp. We laid the temps out for you here, and honestly the time is the time it takes. BBQ never has an exact timing, but a good rule to follow is to plan for about 90 min per pound. (I will say for this cook start to finish for a small 3 lb pork shoulder the total cook time was 7 hours.)
The biggest secret to share with you is that there are no secrets, just have patience, follow directions and wait it out. You will be happy you did.
Grilled Jawn Backyard BBQ Grill Guide
See what’s in our Backyard and the what we use to cook.