Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a Good dish, smoked pulled pork. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Smoked Pulled Pork is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Smoked Pulled Pork is something that I’ve loved my entire life.
Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. This smoked pulled pork is pork shoulder coated in a homemade spice rub, then smoked until tender. Serve your pulled pork butt as-is, or pile it into a roll to make pulled pork sandwiches!
To begin with this recipe, we must first prepare a few ingredients. You can cook smoked pulled pork using 3 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Smoked Pulled Pork:
- Get 20 lb Boston Butt
- Make ready 1 cup Yellow Mustard
- Prepare 4 cup BBQ Rub
It is perfect for feeding a large crowd and the most fool-proof of the low and slow smoked foods. Smoked Pulled Pork can be intimidating - check out this simple step by step guide to make Have you ever wondered how barbecue joints make smoked pulled pork taste so delicious? Smoked Pulled Pork: Delicious Results in Almost Half the Time. Learn how to smoke pork shoulder for the best pulled pork.
Steps to make Smoked Pulled Pork:
- Trim all fat and apply mustard all over.
- Apply rub all over.
- Hot smoke @ 225°F for 6 hours.
- Pull pork from smoker and temp. Should be @ 140-160 degrees internal temperature. Wrap pork in foil and add water. Return to smoker for 2-3 more hours.
- Pull pork and temp it. Should read 198. Remove foil and discard.
- Bring smoker to 250°F and glaze pork for 30-45 minutes.
- Pull from smoker and rest for 30 minutes. Hand pull pork and sauce lightly. Serve on plain white bread bun. The bread is for holding the pork.
This cut is laced with so much flavor when cooked low and slow, giving it incredibly tender texture and succulent flavor. Normally when you think of smoked pulled pork you think of a typical sweet with some heat, North Carolina style pulled pork. Today I'm trying something a little different, and going with a central Texas. We've had a really weird start to summer here in Colorado and it hasn't quite felt like summer BBQ season yet. We get a few warm days and then it is back to cold and rain.
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