BBQ with Franklin: Pulled Pork

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar + spices

Homemade sauce can be lower in sugar and preservatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar provides a similar flavor with lower glycemic index.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Chicken thighs are leaner and more affordable.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice adds acidity at a lower cost.

Start by preparing the dry rub with black pepper, salt, paprika, onion powder, and garlic powder.

Use a shaker to apply the dry rub liberally on the pork butt for even coverage.

Slice open the pork butt and note that it has a bone (blade bone) inside.

Apply a little olive oil on the pork butt to help the rub stick.

Rub the dry mixture onto the pork butt, ensuring it is well-coated, especially with black pepper for a Texas style.

Preheat the smoker to 275°F and place the pork butt fat side up in the smoker.

Monitor the pork butt for about four hours, checking for color and bark formation.

If the bark looks good, wrap the pork butt tightly in foil to keep it moist and prevent burning.

Maintain the smoker temperature at 275°F for the duration of the cook.

After approximately eight hours, check the pork butt by twisting the blade bone to see if it is done.

Let the pork butt rest for 30-40 minutes before shredding it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens