Smoked Pulled Pork
Barbecue smoked pulled pork cooked low and slow over apple and pecan wood. Prepared with a dry brine and mixed with BBQ sauce, this cut of pork shoulder is melt-in-your-mouth tender and juicy.
Servings: 8
Equipment
- Apple or pecan wood
- Food-safe spritz/spray bottle
Ingredients
- 5 lb pork butt
- 2 ½ tsp kosher salt
- 2 tbsp yellow mustard
- ½ cup BBQ dry rub
- 1 cup BBQ sauce
Spritz
- 1 cup apple cider vinegar
- 1 cup water
Instructions
- Trim the fat cap off the top of the pork butt, and any excess fat on the other side.
- Find the seam in the butt, found on the other side to the fat cap. Divide and cut the butt into two pieces. This will help us marinate and season the butt more efficiently. Trim off any more excess fat or tissue on the two sections.
- Cover the two pieces in kosher salt, evenly covering all sides. Leave in your refrigerator overnight to dry brine.
- The next day, remove pork from refrigerator. Rinse off residual salt with cold water and pat dry. Apply a thin layer of mustard all over pork. Rub BBQ dry rub into pork.
- Fire up smoker to 225°F (107°C). If you are using a grill, ensure you set up for 2-zone cooking.
- Add apple or pecan chips to smoker or coals. Place pork butt on smoker grates. Smoke for 5-6 hours, or until internal temperature is 165°F (74°C). Spritz every hour.
- Wrap pork in foil. Increase temperature to 325°F (163°C) and smoke for 2-3 hours, or until internal temperature is around 203°F (95°C).
- Remove pork from the heat and place it in a pan to begin pulling. If you don't have a shredder you can use a pair of forks. Take out any large chunks of fat. Spread crusty bark evenly and work in BBQ sauce.
- Serve about ⅓ lb per head, either as sandwich or taco filling, or on its own.