How to Smoke Mouthwatering Pulled Pork!!

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Preheat the smoker to 250°F.

Weigh the Boston butt to confirm it is approximately 8.6 lbs.

Score the fat on top of the Boston butt to help it render properly.

Apply W sauce as a binder on the pork butt.

Season the pork butt with barbecue rub, ensuring to cover it well for flavor and bark.

Place the pork butt fat side up in the smoker.

Smoke the pork butt for about 3 hours.

Check the pork butt for dry spots after 3 hours, and decide whether to spritz it or let it continue cooking.

After 1 hour and 45 minutes, check the internal temperature, aiming for about 165°F before wrapping.

When the temperature reaches around 160-179°F in different spots, wrap the pork butt in foil to keep it moist.

Increase the smoker temperature to between 275°F and 300°F after wrapping.

Continue cooking until the internal temperature reaches 203-205°F, checking for tenderness.

Once tender, remove the pork butt from the smoker and let it rest for about 1 hour before shredding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary