Perfect Pork Butt Process for Perfect Pulled Pork BBQ

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner, while pork loin is less fatty and more affordable.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice provides acidity with a fresh flavor.

Score the fat cap of the pork butt in a diamond pattern to create extra surface area for smoke.

Pat the homemade barbecue rub onto the pork butt, ensuring to cover all four external sides.

Let the seasoned pork butt sit for a few minutes before cooking.

Preheat the smoker to 200°F (93°C).

Place the pork butt on the lower rack of the smoker and cook for 12 hours without checking.

After 12 hours, remove the pork butt from the smoker and wrap it in foil.

Increase the smoker temperature to 300°F (149°C) and return the wrapped pork butt to the smoker for 2 to 3 hours.

Check the tenderness of the pork after 2 to 3 hours; it should probe like butter.

Remove the pork from the smoker and let it rest in a cooler for over 2 hours before shredding.

Cooking Techniques

Equipment Needed

Spice Level: