How to make BBQ Pulled Pork

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be healthier and cheaper.

Start with a pork shoulder, also known as pork butt, with the bone in.

Trim the fat from the pork shoulder using a sharp fillet knife, ensuring not to cut too much off.

Rub the pork shoulder with W sauce as a binder.

Generously sprinkle the sweet and spicy pork rub all over the pork, making sure it sticks to the W sauce.

Preheat the smoker to 250 degrees Fahrenheit.

Place the pork shoulder in the smoker with the fat cap side up.

Smoke the pork for the first five hours without opening the smoker.

After three hours, check the pork; it should start to form a bark.

After five hours, check the internal temperature; it should be around 160 degrees Fahrenheit.

Wrap the pork in foil and reinsert the temperature probe.

Continue cooking until the internal temperature reaches between 195 and 200 degrees Fahrenheit.

Once the desired temperature is reached, remove the pork from the smoker and let it rest for 30 minutes, covered with a towel.

After resting, open the foil carefully to avoid steam burns.

Check the bone; it should pull out cleanly, indicating the pork is done.

Shred the pork using two forks, ensuring to mix in any juices from the foil.

Cooking Techniques

Equipment Needed

Spice Level: