The Easiest Pulled Pork You’ll Ever Smoke.

Do you have a neighborhood nemesis that always brings crockpot carnitas to the block party pot-luck? Do you want to know how to one-up them and become the king of the cul-de-sac barbecue, and have all the bragging rights that comes along with that title? Luckily for you, here is my simple recipe for pulled pork. Like the title says, this might just be the easiest pulled pork you’ll ever make in your life.

If you have a little bit of time and some love to put into a fatty and tough fibered piece of meat, then I have faith you will love this recipe. I love pulled pork from pork butts and I cannot lie. So, should you be cooking with a pork butt or pork shoulder? I prefer the pork butt as it has more fat that can be rendered down.

Please note: this pairs well with the Fried Macaroni and Cheese Balls recipe we showcase on our site as well. Those crockpot carnitas don’t stand a chance between the two of these mouth watering dishes.

Pulled Pork

A pulled pork sandwich can be the barometer of your barbecue skills. While it may be a simple process, you'll find plenty of mediocre pulled pork sandwiches out there. Follow this recipe to create a solid stalwart of your barbecue skill.

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Prep Time 1 day d

Cook Time 12 hours hrs

Equipment

• 1 Smoker
• 2 Deep Aluminum Pans
• 1 Roll of Aluminum Foil
• 1 Cooler
• 1 Spray Bottle

Ingredients

  

• 1 Pork Butt/Pork Shoulder
• 1 cup Water
• 1/2 cup Apple Cider
• 1/2 cup Barbecue Seasoning Rub
• 1 tbsp Mustard

Instructions

 

• Score the fat on top of the pork butt with a knife
  
• Add a binder of mustard to the meat, and then rub the pork shoulder with your preferred BBQ rub
  
• Wrap in saran wrap and refrigerate overnight.
  
• Heat your smoker to 250 degrees.
• Place the pork shoulder on the smoker fat side up and cook until the internal temperature of the meat hits 165 degrees.
• After 3-4 hours, check the color of the bark of your pork butt. Every 30-45 minutes after your bark gets a desired color., spritz the meat with apple juice.
  
• Once the pork shoulder hits 165 degrees internal, place it in an aluminum pan and cover with aluminum foil, or wrap in aluminum foil.
• Place the covered pork shoulder back on the smoker until it’s internal temperature reaches 195 degrees.
• Once the internal temperature hits 195 degrees, take the pork shoulder off of the smoker.
  
• Transfer the pork shoulder to a new aluminum pan, or wrap in aluminum foil and place in a cooler to rest for at least 30 minutes.
• After resting for at least 30 minutes, remove your pork shoulder from the cooler.
• Use two forks to pull apart the meat
  

Hopefully, you have tried this recipe by now. One aspect that can change is switching over to an oven. Basically, once the pork butt hits an internal temperature of 165 degrees it taken all the smoke it’s going to get for the cook. This is great to know for when the weather is not looking great outside. Switching to an oven is also handy when you don’t want to watch your smoker.