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–+ servings

Classic Pulled Pork

Russell Bird
Try this recipe if you want to master the art of smoking pork and feed a crowd with juicy, flavorful meat. This foolproof method guarantees bark, smoke ring, and melt-in-your-mouth pulled pork—perfect for everything from backyard parties to weeknight dinners.
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Prep Time 30 minutes
Cook Time 8 hours
Course Main Course
Cuisine Pork
Servings 8 people

Ingredients
  

  • 1 each Bone in Pork Butt 8-10lbs
  • 1 l Apple Juice
  • 300 grams Big Poppa Smoker’s Money Rub
  • 1 bottle House of Q Competition 5 Star Sauce
  • 2 tbsp Vegetable Oil

Instructions
 

  • Trim and season a bone-in pork butt with oil and pork rub
  • Let rest 30 minutes while preheating smoker to 225°F
  • Smoke fat-side-toward-heat for ~60 minutes per pound
  • Spritz with apple juice every hour
  • At 160°F internal, place in foil pan with ¼ cup apple juice and wrap tightly
  • Continue cooking until internal temp hits 190°F–203°F
  • Rest wrapped for 30 minutes to 2 hours
  • Shred, mix with sauce, and serve on buns with slaw or pickles