Slow Smoked Pulled Pork Barbecue Recipe by the BBQ Pit Boys

Love those Pulled Pork Sandwiches? Try this easy to do recipe for real Barbecue Pulled Pork, all done on a simple backyard BBQ smoker.

All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce.

After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker.

When the internal temp. of the meat reaches around 195f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat.

Shred as shown, and enjoy!
-BBQ Pit Boys

You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com

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Category:

• Food
• Home & Garden
• Learning & Education

Produced by:

• BBQ Pit Boys

Tags:

• barbecue
• pulled
• pork
• bbq
• dry
• rub
• sauce
• cooking
• cook
• recipe
• recipes
• sandwich
• sandwiches
• grill
• smoker
• food
• barbeque
• howto

[ziddy1232]

Wait... American, and cutting away fat?

You jest, surely?!

[BarbecueWeb]

@ziddy1232 ...point well taken..an oxymoron indeed..! We apologize -BBQ Pit Boys

[lukedm5]

I really appreciate the way you guys describe ingredients accurately. Boston Butts means nothing here in Australia, but you clarified it as Pork Shoulder. Stating the temperature as x degrees fahrenheit is also helpful. I can easily change to celsius with a calculator, as long as I know that you are dealing in Fahrenheit. Thank you for your accuracy and consideration! Kick arse BBQ!

[flow8258]

@KamekoBruns That typically the case when its undercooked

[rsoby2112]

@KamekoBruns I wouldn't brine it and I would use a instant read digital thermometer.

[KamekoBruns]

Got a question for you guys. I tried making my first batch of pulled pork last weekend. I had a 7 lb Boston Butt with the bone in. Brined it for about 12 hours and smoked it at around 215 for about 10-11 hours and let it rest for an hour. The meat was definitely cooked through but it did not shred nearly as easily as yours did. Would you be able to guess if it was over or under cooked?

Thanks.

[cmurdah913]

music sounds like it got borrowed from a porno lol



[livingkoan242]

Thats not how I pull my pork! Hoooo!

[gumby83]

@capajc In BC here, just put my pork butt on the smoker. Get a Bradley Digital 4 rack, its electric but you can buy your wood at canadian tire etc so you can get all different types of wood and its idiot proof

[elkerb]

@crazyjoe2006 Theres already a lot of fat in the pork. The fat cap is really optional.

[capajc]

i wish canada was like this , but fuck it im gonna eat my poutine

[keithwright123]

nice but I cook my butt til it reaches 195