Smoked Pulled Pork
ID: 43965ee3...
A classic Southern-style sweet pulled pork recipe made by smoking pork butts on an offset smoker at 275°F. It features a beautiful dark bark and is wrapped with butter, brown sugar, and sweet rub for ultimate tenderness and flavor.
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🍳 Cooking Flow
Trim excess fat and apply yellow mustard as a binder. → Season liberally with all-purpose rub and let rest for 15-20 minutes. → Smoke at 275°F with hickory wood and spritz with apple cider vinegar after 4 hours. → Wrap in foil pans with sweet rub, butter, and brown sugar once the bark is set (around 165°F). → Cook until probe-tender (above 200°F), rest, shred, and pour the defatted jus back over the meat.
Cooking Steps
Brief Cooking Order
Trim excess fat and apply yellow mustard as a binder. → Season liberally with all-purpose rub and let rest for 15-20 minutes. → Smoke at 275°F with hickory wood and spritz with apple cider vinegar after 4 hours. → Wrap in foil pans with sweet rub, butter, and brown sugar once the bark is set (around 165°F). → Cook until probe-tender (above 200°F), rest, shred, and pour the defatted jus back over the meat.
Introduction
A classic Southern-style sweet pulled pork recipe made by smoking pork butts on an offset smoker at 275°F. It features a beautiful dark bark and is wrapped with butter, brown sugar, and sweet rub for ultimate tenderness and flavor.
Step 1
Use a sharp boning knife to trim off any excess fat and loose pieces of meat hanging from the pork butts to prevent them from burning during the cook.
Step 2
Apply a coat of yellow mustard over the pork butt to act as a binder for the rub. Slather it thoroughly across all sides.
Step 3
Season the pork butt liberally with 'The Gospel' rub. Ensure complete coverage, and let the seasoned meat rest (sweat out) for 15 to 20 minutes.
Step 4
Preheat the smoker to 275°F using hickory wood. Set up an aluminum pan with apple juice on the deflector plate to add moisture to the cooking chamber, then place the pork butts on the grates.
Step 5
After about 4 hours of cooking, rotate the pork butts to ensure even heat distribution. Spritz them thoroughly with apple cider vinegar using a fine mist sprayer to keep the surface moist.
Ingredients List
Important Notes
Trimming loose flaps of meat prevents them from burning and drying out during the long cook.
The mustard binder does not affect the final taste; it simply helps the rub adhere to the meat.
Using a water pan with apple juice helps maintain humidity in the smoker, preventing the outer layers from drying out too fast.
Always cook to probe tenderness rather than just a target temperature, as every piece of meat renders differently.
Using a fat separator allows you to pour the flavorful meat juices back into the shredded pork without making it greasy.
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