hoyeon
Culinary Explorer
Hey everyone! I wanted to share my go-to slow-smoked pulled pork recipe that never fails. Perfect for BBQ sandwiches, tacos, or just eating straight off the plate (no judgment here! 
). Takes time, but SO worth it.
Don’t rush it—low & slow is the key.
Let it rest before shredding, or you’ll lose all those juices.
Save the drippings! Mix them back into the meat for extra flavor.
Hope this helps anyone looking to make the perfect pulled pork! Let me know if you try it or have your own smoking tricks.
). Takes time, but SO worth it.
What You’ll Need:
- 1 bone-in pork butt (6-8 lbs)
- ¼ cup yellow mustard (acts as a binder, trust me!)
- ½ cup BBQ rub (homemade or store-bought—whatever you love)
- Wood chunks or chips (hickory, apple, or cherry work great)
Spritz (for keeping it juicy):
- ½ cup apple cider vinegar
- ½ cup apple juice (or water)
How to Make It:
- Prep the Pork: Rub mustard all over the pork butt, then coat generously with the BBQ rub. Let it sit while you get the smoker going.
- Fire Up the Smoker: Set it to 225°F and add wood chunks for that smoky magic.
- Smoke, Baby, Smoke! Place the pork butt on the grates fat side up. Let it ride for about 4-5 hours, spritzing every hour.
- The Stall (Don’t Panic!): Around 160°F internal temp, the pork will stall. This is normal! Wrap it tightly in butcher paper or foil and keep going.
- Finish Strong: Keep cooking until it hits 200-205°F (super tender). Let it rest for at least 1 hour before shredding.
- Shred & Sauce: Use forks or meat claws to pull apart that juicy goodness. Toss with your favorite BBQ sauce if you like!
Pro Tips:
Don’t rush it—low & slow is the key. Let it rest before shredding, or you’ll lose all those juices. Save the drippings! Mix them back into the meat for extra flavor.Hope this helps anyone looking to make the perfect pulled pork! Let me know if you try it or have your own smoking tricks.
