Beginner's Classic Pulled Pork (KISS)
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.
Equipment
- Smoker / Grill
- Chimney
- Charcoal
Ingredients
- 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
Instructions
- 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.
- Remove pork butt from smoker, wrap in foil and allow to rest for 30 minutes before pulling.
Notes
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.