SPICES: BUY 2, GET 1 FREE • ADD 3 FLAVORS TO YOUR CART
BUY 2 BBQ RUBS • GET 1 FREE
Created by: Pit Boss Kitchen
Classic Pulled Pork
5.0
stars
10 Servings
15 minutes Prep Time
16 hours Cook Time
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 LoadedYouTube 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.
Ingredients
1 8-10 lb. pork butt, bone in
Pit Boss BBQ rub of choice
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.
