Pulled pork is an American barbecue technique of cooking pork meat slowly over low heat, resulting in tender meat that can easily be pulled into small pieces. It is a specialty that originates from the western part of North Carolina, traditionally using shoulder cuts of pork which are dressed with vinegar, pepper, and tomato sauce.
American Pulled Pork
Course: MainCuisine: MainDifficulty: Easy4
servings10
minutes5
hours300
kcal5
hours10
minutesPulled pork is an American barbecue technique of cooking pork meat slowly over low heat, resulting in tender meat that can easily be pulled into small pieces. It is a specialty that originates from the western part of North Carolina, traditionally using shoulder cuts of pork which are dressed with vinegar, pepper, and tomato sauce.
Ingredients
8lb Pork Butt
¼ cup Corse Ground Kosher Salt
¼ cup Corse Ground Black Pepper
Directions
- Prepare Smoker for indirect cooking at 275⁰ using chunks of Post Oak added to the hot coals for smoke flavor.
- Combine the Kosher Salt and Black Pepper in a small mason jar.
- Season the outside of the Pork Butt with a good dose of the salt & pepper seasoning on all sides.
- Place the Pork Butt on the smoker and cook for 4-5 hours or until internal temperature reaches 165-170 degrees.
- Wrap the Pork Butt in peach butcher paper and return to the smoker.
- Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. The final target temperature should be 198-200⁰.
- Rest the Pork Butt in a dry cooler for at least 1 hour before serving.
- To Serve: remove the blade bone and shred the pork butt by hand.
