Looking for a perfect smoked pulled pork recipe? We got you! Andy got a smoker this past year and has been experimenting with smoking meat with the help of his friend Tommy. This is the umpteenth time we have made smoked pulled pork and it turned out even more delicious. Andy has definitely upgraded his craft.
Now, we are at the point where we have bartered with pulled pork and sometimes gotten requests from friends and family on when the next time we are making pulled pork. We can’t blame them look how delicious this looks.
Pork Shoulder vs. Pork Butt: What’s the difference?
Both are somewhat similar in that they both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down.
The pork butt does have more marbling (aka fat) than the pork shoulder. This fat can make the meat more juicier and tender.
Both of them are have tissue that makes this cut great for smoking because smoking breakdowns the tissue, which makes it a great pulled pork.
Smoked Pulled Pork Recipe
Here’s the ingredients we use and we are sharing some of our my favorite products that made this pulled pork perfect. If you want the products too, you can order using our affiliate links in this post:
- pork shoulder or pork butt (bone in)
- dry rub (we recommend the McCormick Grill Mates Pork Dry Rub)
- seasoning (McCormick Grill Mates Smokehouse Maple Seasoning)
- mustard (any brand, it has not flavor just helps with stickiness)
- marinade (highly recommend Tony Chacheres Creole Style Butter Marinade)
- chopped onions
- aluminum foil
What’s needed for the smoker (we have the Weber 22 Inch smoker)
- charcoal
- hickory chips
- thermometer probe
Instructions
- Mixed the the dry rub and maple seasoning about 50/50 in a bowl.
- Rub meat with mustard. It helps bind the rub to the meat.
- Pat the rub onto the pork meat.
- Inject meat with the Tony marinade.
- If you have time, wrap the meat in plastic. Place in the fridge for 24 hours and let it marinade in all that succulent goodness.
- Pull the meat of the fridge and remove the plastic and prepare the grill.
- Get the smoker started. Get to 225 – 275 degree range.
- Put meat on smoker. And get the meat to internal temperature 160 degrees.
- Prepare 3 sheets of aluminum foil and place on table.
- Pull the meat off. Put the meat on the aluminum foil.
- Add chopped onion and more rub mix to the meat to lock in the great flavors.
- Place meat back on smoker.
- Wait until internal temperature reaches 205 degrees.
- Remove meat from smoker.
- Remove aluminum foil and enjoy your pulled pork just fall apart.
Tips for Smoking for Pork Shoulder
- Make sure you are keeping an eye on the temperature. You don’t want it to be fluctuating too much.
- Buy quality meat.
- Resting the meat helps. We leave the aluminum foil on and wrap in a towel. Then place wrapped pork in a cooler with towels. Let it rest for up to 2 hrs.
Have any questions about this smoked pulled pork recipe? Leave them below in the comment section. Also, don’t forget to Pin this for later.
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