Smoked BBQ Pulled Pork Recipe

Place the pork butt in a foil pan and allow it to come to room temperature for about 30 minutes to ensure even cooking.

Next, apply yellow mustard, then season the pork shoulder generously with our soul food seasoning or your favorite dry rub or seasoning blend.

Preheat your smoker to 275°F. Once the smoker is preheated, add your preferred wood to the firebox or smoker box.

Place the pork shoulder on the smoker grate, fat cap side up, to allow the rendered fat to baste the meat as it cooks. Baste with mop sauce every 30 to 45 minutes (recommended).

After the pork shoulder reaches an internal temperature of about 160° to 165° F, remove it from the smoker and wrap tightly in multiple sheets of heavy duty aluminum foil. Then, insert your thermometer probe into the meat and put it back on the smoker.

Once it reaches 200° to 205° F, remove the pork butt from the smoker and place inside a cooler or oven to let it rest for 30 minutes to one hour. After the pork butt has rested, carefully remove the foil.

Wear gloves with cotton liners underneath and use your hands to shred the pork. The meat will still be piping hot, so tender that it easily pulls (falls) apart. You can chop it or leave it in shreds.