Pulled pork is an American-barbecue classic. The tender, smoky pulled pork takes time to make right, however. The traditional way to make pulled pork is to start with a boneless pork shoulder cut, such as the Boston butt, rub it with barbecue seasoning, and then smoke it slowly and at a low temperature in your backyard smoker. Pulled-pork sandwiches are perfect for a picnic or potluck because you can prepare a lot of meat at once to serve a crowd.
Step 1
Rub a 5- to 6-lb. boneless pork shoulder with 1/2 cup of your preferred barbecue rub. Place the pork in a plastic bag and allow it to marinate in the rub overnight.
Step 2
Preheat the smoker to 225 degrees Fahrenheit. When the smoker comes to the temperature, add 1 cup of pre-soaked hickory-wood chips to the firebox.
Step 3
Take the pork shoulder out of the bag and place it on the grill grate in the smoker. Smoke the pork loin for 4 hours, or until the pork measures 185 degrees Fahrenheit on an instant-read thermometer.
Step 4
Take the pork out of the smoker and allow it to cool for 20 minutes before you slice it.
Step 5
Slice the pork shoulder into 1-inch slices. Shred the slices with a fork, until you are left with a large pile of shredded pork.
Step 6
Add 3 cups of your preferred barbecue sauce, or serve the pork Texas-style with the barbecue sauce on the side. Serve the pulled pork on buns.
Things You'll Need
- 5- to 6-lb. boneless pork shoulder
- 1/2 cup barbecue rub
- Large resealable plastic bag
- 1 lb. pre-soaked hickory wood chips
- Instant-read thermometer
- Knife
- Fork
- 3 cups barbecue sauce
- Rolls for serving
