Pulled pork is a summer BBQ staple. It’s easy, and can be made from an inexpensive cut of meat: pork butt. And while this smoked pulled pork recipe takes some time, it’s super easy.
- 5-7 lb pork butt roast (pork shoulder)
- 1/2 C Old No. 1 Universal Amazing Seasoning
- Pecan, apple, or cherry wood chips
- Optional: Apple juice in a spray bottle
- 2 quarts water (hot water will help the sugar and salt dissolve)
- 1/4 cup kosher salt
- 1/2 cup brown sugar
- 1 tablespoon rosemary or dried herbs of your choice
- Defrost the meat if necessary.
- Mix the ingredients for the brine in a large bowl or container. Once the sugar and salt have dissolved, you can add some ice cubes to cool it down.
- Place the meat in the brine, ensuring it is completely covered. Cover with a lid or plastic wrap, and refrigerate overnight.
- Remove the pork from the brine. Discard the brine.
- Fire up your smoker. (We use a really simple Little Chief smoker, available for under $100)
- Smoke the meat for 3 hours. You can spray the meat with apple juice once an hour to keep it moist.
- Preheat your oven to 250 degrees.
- Remove meat from smoker. Wrap well with foil and place on a baking sheet or in a roasting pan.
- Roast meat for 6-8 hours, or until an instant-read thermometer inserted in the thickest part, but not touching bone, measures 190 degrees F.
- When meat is done, remove from oven and let stand for about 15 minutes.
- Unwrap meat and place in a large bowl. Using two forks, shred the pork.
- Add some salt and pepper, and a bit of your favorite BBQ sauce.
- Serve with beans and coleslaw, or on buns for pulled pork sandwiches. Enjoy!
- Pork butt is not actually from the rear end of the pig. It's part of the shoulder muscle.
About Old No. 1 Universal Amazing Seasoning
Our first-ever recipe, Old No. 1 seasoning is tried and true. Notes of licorice and paprika make it a perfect addition to pulled pork.
Let us know what you think about our recipes, and get yourself some Old No. 1 to try!