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pork in smoker

Beginner's Classic Pulled Pork (KISS)

Top Geek
Simple, tasty, and plentiful. This is the easiest and most basic pulled pork recipe, perfect for just about any occasion. It’s a lot simpler than many others, making it the perfect choice of smoked meat for sandwiches, slathering with sauces, etc.
5 from 3 votes
Prep Time 45 mins
Cook Time 10 hrs
Course Main Course
Cuisine American
Servings 12 People


  • Smoker / Grill
  • Chimney
  • Charcoal


  • 7 Lbs Pork Butt Trim fat cap
  • 3 tbsp Course Sea Salt
  • 3 tbsp Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Brown Sugar
  • 1 tbsp Dry Mustard


  • Mix the dry ingredients together in a small bowl and rub the resulting blend all over the pork butt, massaging and patting it into the meat. Cover and refrigerate for at least 1 hour, or up to overnight.
  • Start your grill or smoker, bringing temperature to 225°F.
  • Place pork butt in smoker until internal meat temperature reaches 201°F (about 9 hours).
  • Remove pork butt from smoker, wrap in foil and allow to rest for 30 minutes before pulling.


Skip the salt if the meat has already been brined.
To speed up the cooking process you can wrap the pork butt in foil or butcher paper for two hours when it begins to stall (around 165°F); once internal meat temperature reaches 185°F unwrap and continue cooking until removing from the smoker when internal meat temperature reaches 201°F.
Keyword boston butt, pork butt, pork shoulder, pulled pork, smoking