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Smoked Pulled Pork

Combine the perfect rub with an overnight brine, and a low and slow smoke, to create melt in your mouth Texas-style Smoked Pulled Pork!

Prep Time
30 mins
Cook Time
10 hrs
Additional Time
8 hrs
Total Time
18 hrs 30 mins
Servings: 10 people
Calories: 281 kcal
Course: Main Course
Cuisine: American

Ingredients

Brine
  • 32 ounces water
  • 6 ounces salt
  • 1 ounce sugar
  • 6 pound bone-in pork butt or shoulder can be up to 10 pounds for this recipe
Rub
  • ¼ cup coarse ground black pepper
  • ¼ cup salt
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 tablespoons olive oil
For smoking
  • ½ cup apple juice

Instructions

Brine the pork butt.
    Cup of Yum
  1.  In a small pot on the stove, bring 16 ounces of water to a boil.
  2. Once the water is boiling, add salt and sugar. Stir for 2-3 minutes, or until the sugar and salt are dissolved into the water.
  3. Set aside to cool for 10-15 minutes, then pour over the pork butt in a large bowl or bag.
  4. Add an additional 16 ounces of water, or enough to cover the pork butt.
  5. Place a piece of plastic wrap over the bowl and place in the refrigerator for 8-10 hours, or overnight.
Rub the pork butt.
  1. Combine the black pepper, salt, paprika, granulated garlic and granulated onion in a small bowl.
  2.  Rub the pork on all sides with the olive oil.
  3. Sprinkle the prepared dry rub onto the pork butt and rub it in, making sure to cover the entire outside of the pork with the rub.
Smoke the pork butt.
  1.  Preheat the smoker to 275 degrees Fahrenheit.
  2. Fill the smoker with applewood or pellets.
  3. Place a water pan in the smoker filled with water. This will help keep the pork moist throughout the cooking process.
  4. Place the seasoned pork butt fat side up in the smoker.
  5. Spritz the outside of the pork every 30 minutes with the apple juice.
  6. Smoke until the internal temperature reaches 160°F, about 4-5 hours, depending on the size of the pork butt.
  7. Remove the pork from the smoker when it reaches an internal temperature of 160°F and the fat begins to split on top of the pork.
  8. Use grill-safe heavy duty foil, or food grade butcher paper to wrap the pork shoulder, then place it back on the smoker until it reaches 203°F.
  9. Once the internal temperature reaches 203°F, remove the pork from the smoker, keep it wrapped and let it rest for 30-60 minutes.
  10. Remove the foil or butcher paper from the pork, use your hands with gloves, meat claws or two forks to shred the pork.

Notes

  •  
  • When picking out a pork shoulder or butt at the grocery store, make sure the fat cap is intact, but there is no skin on the pork. You can purchase a bone-in or boneless pork butt, but I highly recommend buying a bone-in pork butt whenever possible. When shopping for your pork, note that a pork butt may also be called a “boston butt” and a pork shoulder may be called a “picnic shoulder” or “picnic roast”.
  • This recipe works for anything from a 5-10 pound pork butt. I recommend planning for about a half pound of meat per person. Also note that the pork butt will cook down and weigh less at the end of the cooking process. I usually plan for a 6 pound pork butt to feed around 10-12 people.
  • I recommend apple wood or pellets for this recipe, but you can also use any mild to medium flavored smoke from a sweet tree, such as maple, peach or cherry.
  • Cook to temperature, not time! The cooking time for a smoked pork butt will vary based on a number of things. For this reason, I always recommend using temperature, not time, to determine when to remove the pork from the smoker. That being said, you can expect around 90 minutes per pound of meat using the Texas Crutch method or 2 hours per pound of meat without the Texas Crutch method.
  • To add a little tang to the recipe, feel free to use yellow or dijon mustard instead of olive oil. Simply rub the mustard on the pork butt, then sprinkle on the dry rub.
  • Leftover pulled pork will stay good in the refrigerator for up to 5 days in a sealed container. To reheat the leftover pork in the microwave, place it on a plate, cover with a wet paper towel and microwave for 2 minutes. The wet paper towel will help keep the pork moist. To reheat the pork in the oven, mix the pulled pork with a little apple juice, water or chicken broth to add moisture. Place it in an oven-safe dish and pop it in a 325°F oven for 20-30 minutes.

Nutrition Information

Calories 281kcal (14%) Carbohydrates 9g (3%) Protein 33g (66%) Fat 12g (18%) Saturated Fat 4g (20%) Cholesterol 111mg (37%) Sodium 9556mg (398%) Potassium 685mg (20%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 387mg (8%) Vitamin C 2mg (2%) Calcium 63mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 281

% Daily Value*

Calories 281kcal 14%
Carbohydrates 9g 3%
Protein 33g 66%
Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 111mg 37%
Sodium 9556mg 398%
Potassium 685mg 15%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 387mg 8%
Vitamin C 2mg 2%
Calcium 63mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.