Pulled Pork 101 – Smoked to Perfection
fromsmokinandgrillinwitab.comsmokinandgrillinwitab.com/pulled-pork-101-smoked-to-perfection
A beginner-friendly pulled pork recipe that’s perfect for sandwiches. This recipe uses a combination of three signature rubs to create a juicy, flavorful pork butt smoked low and slow. Serve piled high on buns with a creamy Southern Coleslaw for the ultimate BBQ experience.
Ingredients
Instructions
Trim the pork butt’s fat cap, removing enough fat so rubs can penetrate but leaving some fat for flavor.
Preheat pellet grill or smoker to 250°F.
Coat pork butt with yellow mustard to help rubs stick.
Layer rubs evenly over the pork: first AB’s B Rub, then AB’s BBQ Rub, followed by AB’s Special Blend Rub, covering all sides.
Place pork butt fat side up on the grill grates. Smoke undisturbed for 4-5 hours.
At about 4.5 hours, spritz with a 50/50 mix of apple juice and water or vinegar if bark looks dry.
When internal temp reaches 165–170°F, wrap pork tightly in foil, butcher paper, or place in foil pan.
Continue smoking until internal temperature reaches 203°F or until thermometer slides in easily.
Rest wrapped pork for at least 1 hour.
Shred pork using forks or meat claws, mixing in any juices from the foil.
Serve pulled pork piled on buns with Southern Coleslaw and BBQ sauce if desired.
Nutrition
- Calories
- 450 kcal
- Serving Size
- 1 g
