Smoked BBQ Pulled Pork
ID: d381ee23...
A quick and easy method to make tender, juicy, and smoky pulled pork on a smoker in under 8 hours. By trimming the fat cap, smoking hot-and-fast at 275°F, and wrapping in foil with BBQ sauce, you save hours of cooking time without sacrificing flavor or moisture.
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🍳 Cooking Flow
Trim the fat cap off the pork shoulder and coat it generously on all sides with BBQ rub. → Smoke at 275°F using sweet wood for 4 to 4.5 hours until the internal temperature reaches 160-165°F. → Drizzle with BBQ sauce, wrap tightly in heavy-duty foil, and return to the smoker until it reaches 200-203°F. → Let the wrapped pork rest for 45 to 60 minutes, then shred and mix with its pan juices, extra rub, and BBQ sauce.
Cooking Steps
Brief Cooking Order
Trim the fat cap off the pork shoulder and coat it generously on all sides with BBQ rub. → Smoke at 275°F using sweet wood for 4 to 4.5 hours until the internal temperature reaches 160-165°F. → Drizzle with BBQ sauce, wrap tightly in heavy-duty foil, and return to the smoker until it reaches 200-203°F. → Let the wrapped pork rest for 45 to 60 minutes, then shred and mix with its pan juices, extra rub, and BBQ sauce.
Introduction
A quick and easy method to make tender, juicy, and smoky pulled pork on a smoker in under 8 hours. By trimming the fat cap, smoking hot-and-fast at 275°F, and wrapping in foil with BBQ sauce, you save hours of cooking time without sacrificing flavor or moisture.
Step 1
Trim the fat cap off the well-marbled pork shoulder (pork butt) using a sharp knife to allow more surface area for the smoke and rub.
Step 2
Season the trimmed pork shoulder generously on all sides with a sweet, brown sugar-based BBQ rub.
Step 3
Place the seasoned pork shoulder onto a preheated smoker at 275°F. Smoke with sweet wood (such as apple, cherry, or maple) for 4 to 4.5 hours until the internal temperature reaches 160°F - 165°F and a beautiful bark has formed.
Step 4
Lay out two sheets of heavy-duty foil. Remove the pork from the smoker, place it on the foil, and drizzle a Kansas City-style BBQ sauce over the top. Wrap the foil tightly around the pork, minimizing air pockets, and put it back onto the smoker at 275°F.
Step 5
Cook the wrapped pork until the internal temperature reaches approximately 200°F - 203°F. Once done, remove it from the smoker and let it rest inside the foil wrapper for 45 to 60 minutes.
Ingredients List
Important Notes
Trimming the fat cap allows the rub and smoke to penetrate the meat better since this is a fast cook.
Wrapping the pork in foil (the Texas Crutch) speeds up the cooking time and locks in moisture.
Letting the meat rest for at least 45 minutes is crucial for the juices to redistribute so the pork stays incredibly juicy.
Adding extra rub and a splash of sauce to the shredded meat helps season the interior meat, which otherwise has no seasoning.
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