If you’re new to learning how to barbecue (that rhymed), I highly recommend making smoked pulled pork. Using a pork butt (or Boston butt), this cut of meat comes from the shoulder of the pig. While it is a popular meat at barbecue joints, don’t be intimidated. Smoked pork butt is a very forgiving meat because you can make some mistakes and it will still turn out pretty darn good. Follow this easy pulled pork recipe to get incredible results!
The ingredients
One aspect that makes this recipe so easy is the number of ingredients: four. All you need is a pork shoulder, spicy brown mustard (or regular mustard), your favorite bottle of rub, and a can of Dr Pepper for spritzing during the cook!
Should I Score the Fat?
Start by taking your pork butt out of the packaging. Pat the meat dry with a paper towel before using the other ingredients. Once that’s done, put it on your cutting board or whatever sanitary surface you plan on using.
As far as trimming goes, the pork butt usually comes trimmed up pretty well out of the package with no other work to do. If there is a random flap of fat hanging off somewhere, trim that off with a boning knife or paring knife. You’ll notice a layer of fat on the top part. You can leave the fat as is or you can make crosshatch cuts on it (also known as scoring). Doing this will help the fat render into the meat. Score the fat side with cuts about a 1/2 inch deep and do so in a crosshatch pattern. Make the cuts about an inch apart.
Watch the Easy Pulled Pork Recipe Video!
Applying Mustard and Rub
Next, get your bottle of mustard and start applying on the meat. Make sure to smooth it over all sides. After you’ve finished rubbing that mustard on, apply the rub evenly, covering all sides of the pork. It is recommended to apply liberally as the pork can be bland without it.
The Smoking Process
Place the pork butt on the preheated grill at 275 degrees over indirect heat. When smoking pork, I like to use either a fruit wood (such as apple wood or cherry wood) or even pecan wood. As the meat cooks, the smoke flavor will permeate into the meat. Meat will absorb as much smoke as it can for four to six hours. Spritz on occasion. Speaking of…
How Often Should I Spritz Pulled Pork?
This is a question that is bound to get a different response from pretty much every barbecue aficionado out there. Some say spritz every hour while some don’t spritz at all. With this recipe, spritz every one to two hours.
Since I’m keeping it simple here, I use a can of Dr Pepper. Not only does it provide a little bit of a sweeter flavor that pork mixes well with, it also gives a richer, darker color to the outside of the meat. I like to spritz about two or three times during the smoke session.
TIP: open the can of Dr Pepper a few hours beforehand and let it sit out and get flat. It will spritz better that way.
To Wrap or Not to Wrap?
Some like to wrap their meat in foil when the meat hits around 150-165F range because its usually at that spot that the meat stops progressing in temperature because it starts to sweat to cool down. This phase is commonly known as the stall or Texas crutch. Wrapping helps trap the heat to help the meat cook hotter and faster. I haven’t been wrapping during cooking lately because I am giving myself plenty of time to finish. But do what you want in this regard.
When is the Smoked Pulled Pork Done?
A lot of recipes give you a set number of hours to tell you the meat is officially done. I don’t buy into that. I’ve had similar sized pork butts cooking side by side in the same grill at the same temps and have had one finish before the other. The reason for being is that, as BBQ pro Chad Ward told me once, “every animal has lived a different life.” Meaning that some animals have used their muscles more than others, making their meat tougher. Some may have been fed differently than others, eaten more than others, etc.
You can tell the meat is done by measuring the internal meat temp with a digital meat thermometer, such as the Thermoworks ONE, to simply probe the meat. If the probe goes in and out smooth like butter, then it is done. The pulled pork is done when it reaches an internal temp of 202 degrees.
Rest and Serve
When the smoked pork butt is done cooking, it is important to let it rest. This helps the juices build up and the meat cool down. Let the pork butt rest for 30 minutes uncovered before tearing into it. If saving for later, put the meat in a well-insulated cooler. This can last for hours before serving and still be safe to eat.
When it comes to shredding, I like to put on two layers of gloves and shred with my hands. The underlying layer is a pair of cheap worker gloves you can get at a gas station or hardware store. The outer layer is a pair of nitrile gloves (I like to use If the meat is done at the ideal temps, then shredding only takes about 30-60 seconds. There’s something gratifying about making quick work of something that took hours to finish. Serving soon after shredding is prime time for texture and taste so you and your guests should eat up quick!
How Long Can I Store Smoked Pulled Pork?
If you don’t eat it all, no worries. Another great thing about pulled pork is that it reheats very well, even after freezing. It can last frozen in a vacuum sealed bag for four to five months.
More BBQ Inspiration
Looking to take on something else in addition to this easy pulled pork recipe? I suggest the following tasty recipes:
The Easy Pulled Pork Recipe!
Easy Pulled Pork
Smoked pulled pork is a favorite in the barbecue world and is surprisingly easy to make. Using only three ingredients (four if you count the Dr Pepper for the spritz), this recipe is super easy and yields tasty results!
Ingredients
- 1 pork shoulder (aka- Boston butt), 6-8 lbs.
- 1/4 C spicy brown mustard
- 4 Tbsp rub
- OPTIONAL: Dr Pepper for spritzing
Instructions
- Preheat grill/smoker to 275F with indirect heat, using smoking wood of your choice
- Place pork shoulder on cutting board and apply spicy brown mustard, then the rub
- Move pork shoulder to grill/smoker and cook for about 10 hours, spritzing on occasion with Dr Pepper
- Remove when pork hits between 195-203F internal temp
- Rest for 20-30 minutes before shredding
Notes
- For the spritzing, its best to open the can/bottle of Dr Pepper hours beforehand and let it get flat. The soda will spray better this way.
- Finishing times for meat can vary. Keep track of temps throughout to make sure it finishes at the temp you want.
- While pork is technically edible at 142F, pulled pork needs to be finished cooking around 195-203F to make it more shreddable and still juicy
- Regarding smoking wood, I prefer to use pecan or a fruit wood such as apple, peach, or cherry. Pork does well with these flavors.
Nutrition Information:
Serving Size: 6 ozAmount Per Serving: Calories: 496
