Pulled Pork AKA Smoked Pork Butt

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.

Trim excess fat from the pork butts using a boning knife, especially around the money muscle.

Remove the fat cap on the back of the pork butts to expose the meat for better seasoning.

Slather the pork butts with yellow mustard as a binder for the seasoning.

Season the pork butts liberally with Meat Church gospel all-purpose rub, ensuring good coverage on the outside.

Let the seasoned pork butts sit for at least 15-20 minutes to allow the rub to adhere and sweat out.

Prepare the smoker by adding a water pan filled with apple juice for moisture.

Set the smoker to 275 degrees Fahrenheit using hickory wood for smoking.

Place the pork butts on the deflector plate in the smoker.

Smoke the pork butts for 5-6 hours until a good bark forms and the internal temperature reaches around 165 degrees Fahrenheit.

Once the desired bark is achieved, wrap the pork butts and continue cooking until fully done.

Cooking Techniques

Equipment Needed

Spice Level: