Texas Style Smoked Pulled Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 hrs
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Total Time
12 hrs 5 mins
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Servings
15
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Course
Main Course
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Cuisine
American
Texas Style Smoked Pulled Pork
Description
The recipe focuses on meticulous preparation of the pork butt, trimming excess fat to a quarter inch and scoring a grid to help seasoning penetrate. Mustard acts as a binder for the dry rub, which combines coarse spices traditional to Texas style. The pork is smoked at a low temperature to allow gradual rendering and smoke absorption.
During smoking, the pork is periodically spritzed with a vinegar and water mixture to maintain moisture and add tang, sustaining tenderness. The combination of dry rub and smoke yields a pork with a flavorful bark and moist interior suitable for shredding into pulled pork.
This cooked pork can be served in sandwiches, tacos, or alongside traditional sides. The long cooking time requires some attention to pellet feeding for pellet grills or consistent smoke source for other smokers.
Leftovers store well refrigerated up to five days in sealed containers. Reheating in a sealed bag in hot water helps retain moisture, with microwave and paper towel methods also effective. Freezing is suitable for up to three months with gradual thawing in the refrigerator prior to reheating.
Ingredients
- 6 pound pork butt can use any size, just be sure to adjust cook time
- ¼ cup yellow mustard
- 1 tbsp salt coarse
- 1 tbsp black pepper coarse ground
- 1 tsp garlic powder
- 1 tsp paprika
Spritz
- ¼ cup apple cider vinegar
- ¼ cup water
Instructions
- 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.
Notes
- On pellet grills, shuffle and refill pellets regularly during the long cook to maintain even smoke and heat.
- Store leftover pulled pork in a sealed container in the refrigerator for up to 5 days.
- Reheat by sealing pork in a plastic bag and placing it in boiling water to retain moisture or microwave wrapped in a wet paper towel.
- Freeze pork in freezer-safe containers for up to 3 months, thaw in the fridge overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 244kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 109mg | 36% |
| Sodium | 631mg | 26% |
| Potassium | 629mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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