Easy & Delicious Pulled Pork
Prepping the Grill or Smoker
Depending on your grill or smoker you may have to prep different and allow various timing. Get the smoker up to 235 degrees.
Make sure you use a water pan by the heat source to produce moisture in the smoker. Also, choose the wood that you like best to flavor the meat. If you are unsure of what to use, hickory can be a good starting point.
Have your meat thermometer ready to go. If you don’t have one, here is one we use a lot! CLICK HERE
It’s a simple one but you can get wifi enabled probes and all kinds of devices, ours is pretty low tech!
Prepping the Pork
Grab your butt… I mean your pork butt.. aka pork shoulder.
Dab the meat with a paper towel to remove any excess water that could be there from packaging.
Some people like to use a “binder” to hold the seasoning on the pork. If that is you, grab some yellow mustard and do a light lathered coat.
Grab your favorite seasoning, we are highly partial to our Classic Rub.
Generously cover the meat on all sides.
Once your smoker is ready, place it in and let the fun begin.
Cooking the Pork
After you placed the pork into the smoker (or away from the heat in the grill), close the lid and have a tasty beverage.
About 2-3 hours in, check the water pan and refill as needed. Spritz the pork with apple cider vinegar and close it back up.
Around an hour later, check the temp of the meat, you are looking for an internal temp of 160 degrees.
Lay out your butcher paper (or foil if that is what you have) and take the pork from the smoker and wrap it up so it is tightly covered. Return it to the smoker for another 2 hours.
Bring the pork out and test the temp. You are looking for an internal temp of 200 degrees. If it hasn’t reached that, return it to the smoker. If it has, then pull it out and let it sit for 30 min in a pan, you’ll have some juices run out.
Time To Eat
Time to shred the meat. You can use meat claws or I have done it with forks or my own hands. We use gloves in this process because the meat can be hot to the touch.
Take a big plate, pan or whatever will hold the meat. Start tearing the meat apart to the size of your liking. If you don’t like fat in the mix, make sure to remove any fat as you come across it (it looks like a semi-clear gelatin).
Once your meat is shredded, sprinkle a little more seasoning across the meat and rub it around.
Cover until you are ready but make sure the remainder of your meal is ready because you will want to dig in quick!
Enjoy!!