Classic Pulled Pork
Category
Pork
Smoke
July 4th
Dinner
Braise
Servings
10
Prep Time
15 minutes
Cook Time
16 hours
We're going back to basics with this Classic Smoked Pulled Pork Recipe. Braised low & slow for up to 18 hours, this recipe is a true testament to your BBQ patience. Enjoy this homemade pulled pork during your next backyard cookout, family dinner, or prep it ahead of time for easy weekday lunches. 🎥This recipe comes from our Pit Boss Fully Loaded YouTube series where you'll learn how to unlock the full potential of your grill or smoker (or in this case, fire pit) with new recipes and strategies to cook full meals. Load those grills to the max and unleash flavor like never before with expert tips and tricks. Pit Boss Fully Loaded is your ultimate grilling guide.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 1 8-10 lb. pork butt, bone in
- Pit Boss BBQ rub of choice
Special Tools
Directions
- Preheat your wood pellet grill or smoker to 195°F.
- Remove the pork butt from package and score the fat cap, be careful not to score more than 1/8 inch into the flesh. Note: Scoring the fat cap will make the fat cap easier to pull after the cook.
- Add an even coat of your favorite BBQ rub and allow to rest for 10 minutes.
- Pace the seasoned pork butt inside of your vertical smoker. If using a grill, place it on the center rack.
- Allow the meat to smoke until it reaches an internal temperature 150-160F.
- Remove from the grill and wrap with desired wrap— foil, butcher paper, or place in a pan covered with film and foil.
- Place back on the grill at 225°F and allow to braise to an internal temperature of 205°F.
- Remove and allow to rest for a minimum of 2 hours. The rested internal temperature range is 140-150°F.
- Unwrap the meat and remove the bone. Pull or shred your pork using meat claws or a pair of large forks, season with additional rub and add any drippings from the wrap for added flavor.
- Enjoy!