Pulled Pork (Smoked)
Ingredients
- 5 lbpork butt
aka boston butt, pork shoulder, country roast, etc.
- ½ cbrown sugar
- 1 tbspground cumin
- 1 tbspgarlic powder
- 1 tbsponion powder
- 1 tbspchili powder
- 1 tbspsalt
- 1 tbspground pepper
- 1 tbspsmoked paprika
- ½ tbspcayenne pepper
- ½ tbspdry mustard
- 8 cwater
or 1/2 apple juice and 1/2 water
- ½ ckosher salt
- ½ cbrown sugar
- 3heaping tablespoons dry rub
- 2bay leaves
Directions
- 1
Combine all of the rub ingredients in a bowl and stir until evenly distributed.
- 2
In a large pot or extra large ziploc bag, combine the brine ingredients (including 3 tablespoons of the dry rub you just made), whisking or stirring for a minute to help the sugar and salt dissolve, then add the pork butt and seal well. Refrigerate for 12 to 24 hours. Reserve an additional 2-3 tablespoons of spice rub for sprinkling over the finished pulled pork, if desired.
- 3
Remove the pork butt from the brine and pat dry. Sprinkle generously with the rub massaging it into the meat. Let the pork butt sit for 30 to 60 minutes to take some of the chill off before placing on the smoker.
- 4
Prepare the smoker by heating it and getting the smoke going until the temperature is between 225°F to 250°F. Smoke for around 1 1/2 hours per pound until the internal temperature of the pork butt reaches 195°F to 205°F. You can spritz the pork with apple juice from a spray bottle once an hour as it is smoking if it's looking dry on the outside, but it's not absolutely necessary.
- 5
Once the pork has finished smoking, remove it from the smoker and let it rest for 1-2 hours to redistribute the juices. You can wrap it in foil, then in towels and place it in a cooler to rest.
- 6
Pull or shred the smoked pork by hand, with forks, or using meat claws. Remove any large chunks of fat. If you have any leftover or reserved pork rub, I like to sprinkle a little over the pulled pork and give it a toss for even more flavor. You can also toss the pulled pork with some barbecue sauce, if desired, before serving.
- 7
Serve pulled pork on buttered and toasted buns, or all on its own with your favorite barbecue sides.
Pulled Pork (Smoked)
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Based on 7 ratings
Rating Breakdown
About this Recipe
Dreaming of the ultimate, fall-apart tender pulled pork sandwiches that taste like they came straight from a Carolina barbecue joint? This Carolina-style smoked pulled pork recipe delivers exactly that, right from your own backyard smoker or pellet grill. This is the best pulled pork you'll ever make, truly!
The magic of this smoked pork lies in its low and slow cooking process, combined with a deeply flavorful, homemade barbecue spice rub. Starting with a 5-pound pork shoulder, often called a Boston butt, and brining it ensures unparalleled juiciness and flavor penetration, making every bite incredibly tender and rich. The special blend of brown sugar, smoked paprika, and a hint of cayenne pepper creates a robust profile that perfectly complements the smoky essence.
Prepare for a culinary journey that results in incredibly tender, succulent pork that practically shreds itself. Each bite is infused with a deep, smoky aroma from apple, cherry, or hickory wood, complemented by the savory depth of garlic, onion, and chili powder, brightened by smoked paprika, and finished with a satisfying warmth from cayenne and dry mustard. While achieving this level of flavor and tenderness requires patience for the long smoke, the hands-on effort is minimal for such a rewarding outcome. Expect a hearty dish, with each serving packing a substantial 1110 calories, perfect for a satisfying dinner.
Experiment with different woods like apple, cherry, or hickory to find your favorite smoky profile. For an added layer of flavor in the brine, you can use a mix of half apple juice and half water instead of just water. Don't have all the ingredients for the homemade barbecue spice rub? Focus on the core savory and spicy elements, adjusting to your pantry. This naturally robust dish is already packed with flavor, so feel free to personalize the spice level to your liking.
This incredible smoked pulled pork is destined for the 'best pulled pork sandwiches ever,' especially when slathered with a tangy South Carolina gold mustard BBQ sauce. Serve it generously piled high on buns for an unforgettable meal that will impress everyone.