Ttex_bbq
Smoked Pulled Pork
Boston butt, 12-hour smoke at 225F, apple wood. Bark is mandatory. Internal temp 203F and a rest in butcher paper makes it pull apart perfectly.
BBQAmericanPork
222 taste tests1 tweaks
2 tweaks·Latest: Add 1 tsp liquid smoke to rub. 130C oven overnight instead of smoker. Foil-wrapped after 8 hours.
NameLast tweakUpdated
pulled-pork
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Oven Pulled Pork (No Smoker)
Liquid smoke in the rub, very low oven, overnight cook. Gets you to 80% of the real thing. For apartment cooks who want to try.
AmericanPorkDinnerMeal Prep
ingredients.json
12 servings
- 4 kgBone-in pork butt
- 4 tbspKosher salt
- 2 tbspBlack pepper, coarsely ground
- 2 tbspBrown sugar
- 2 tbspSmoked paprika
- 1 tbspGarlic powder
- 1 tspCayenne pepper
- 4 chunksApple wood chunks
- 200 mlApple juice, for spritzing
instructions.md
- 1
Mix rub ingredients. Coat pork butt liberally on all sides. Let sit uncovered in fridge overnight minimum.
- 2
Remove from fridge 1 hour before cooking. Set up smoker at 225F with apple wood.
- 3
Smoke fat cap up for 6 hours. Spritz with apple juice every 45 minutes after the first 2 hours.
- 4
When bark is set and dark mahogany (around internal 165F), wrap tightly in butcher paper.
- 5
Continue smoking until internal temperature reaches 203F and a probe slides in with zero resistance, approximately 12 hours total.
- 6
Rest wrapped in a cooler for at least 1 hour, up to 4 hours.
- 7
Pull by hand or with forks. The bone should slide right out.
- 8
Mix in any rendered juices from the paper. Season to taste. Serve on buns with slaw.
⚡macros.jsonper serving · 12 servings
420kcalCalories
48gProtein
8gCarbs
22gFat
1gFiber
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