Pulled Pork Recipe Using an Offset Smoker

pork butt

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Pork shoulder is often more affordable and still provides great flavor.

barbecue rub

🥗Healthier: homemade spice mix

💰Cheaper: salt and pepper

Homemade mixes can reduce sodium and cost.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice is a cost-effective acid alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is cheaper and works well in rubs.

Inject the pork butt with acai and passion fruit sour using a meat injector, ensuring to cover it all over.

Wrap the injected pork butt in cling wrap and refrigerate overnight.

Prepare the smoker by lighting a few fire lighters and adding a chimney worth of briquettes or lump charcoal.

Once the briquettes are ready, pour them into the smoker and add wood splits to build a clean burning fire.

Season the pork butt with sweet succulent swine rub and steak shooter rub.

Place the pork butt in the smoker over a drip tray and close the lid.

Maintain a steady fire, aiming for a pit temperature between 275 to 300 degrees Fahrenheit (135 to 150 degrees Celsius).

Spritz the pork every hour with apple cider vinegar or apple juice to help with moisture retention and bark formation.

After about three hours, check the internal temperature of the pork, aiming for around 160 degrees Fahrenheit (71 degrees Celsius).

Once the target internal temperature is reached and the bark is set, wrap the pork tightly in foil and return it to the smoker.

Cook until the internal temperature reaches around 205 degrees Fahrenheit (96 degrees Celsius), checking for probe tenderness.

After reaching the target temperature, let the pork rest for about 5 to 10 minutes while keeping it wrapped in foil to retain juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary