I hear people talk about their pulled pork recipes all the time, but they all miss one thing: smoking it long enough and at the right temperature. I’ve cracked the code on both, and I’m sharing my secrets here. The result? Perfect char, a deep smoke ring, and the juiciest, most tender pulled pork you’ve ever had.

What You’ll Need:

• A pork shoulder roast (also known as pork butt)
• Yellow mustard (for that flavorful crust!)

Rub Recipe:

• Brown sugar
• Paprika
• Kosher salt
• Black pepper
• Chili powder
• Garlic powder
• Onion powder
• Chipotle powder (or cayenne pepper, adjust to taste)
• Ground cumin
• Dried oregano
• Mustard powder

Instructions:

Preheat Your Smoker: Get that smoker fired up to an extreme smoke setting. We want to create a fantastic smoke flavor!

Prepare the Rub: In a small bowl, combine all your rub ingredients and give it a good mix!

Mustard It Up: Coat your pork shoulder roast all over with yellow mustard. This might sound a bit weird, but it helps the rub stick and adds a lovely flavor.

Rub-a-Dub: Generously coat the mustard-covered roast with your spice rub, covering every inch for maximum flavor!

Smoke That Roast: Smoke the roast for 12 hours or overnight at the low and slow temperature until it reaches the magic internal temperature. Pro tip: If you’re looking for that deep smoke ring and fall-apart texture, the longer, the better!

Rest and Relax: Once it hits the desired temperature, remove it from the smoker and wrap it in aluminum foil. Let it rest in a cooler for at least an hour. This step is crucial for juicy, tender meat!

Shred Away: After resting, grab your meat claws (or a stand mixer for an easy route) and shred that glorious pork. You want it to be tender and fluffy for the ultimate pulled pork experience.

Serve It Up: Pile that delicious pulled pork onto buns and top with Alabama white sauce, pickled red onions, and a drizzle of bourbon BBQ sauce. It’s a flavor explosion you won’t want to miss!

Tips for Perfection:

• Low and Slow: Remember, the secret to smoking is low and slow. I usually smoke mine for an extended period to achieve perfect tenderness.
• Flavorful Crust: The yellow mustard creates a deliciously flavorful crust. And once you pull the meat, that flavor spreads throughout the pork. Trust me, it’s delightful!
• Resting is Key: Letting the meat rest allows the juices to redistribute, making every bite succulent.
• Taste Test: As you pull the meat apart, sneak in some taste tests. It may not help you create perfect pulled pork, but it sure is a tasty perk!

For a deep dive into smoking pork butts, check out my definitive guide to smoked pork butts. It covers everything from picking the perfect cut to troubleshooting any issues you might run into while smoking. You’ll learn how to ensure that every pork butt you smoke turns out juicy, tender, and packed with flavor.

So, are you ready to smoke your way to BBQ bliss? Gather your ingredients, fire up that smoker, and let’s make some unforgettable pulled pork!

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