Pulled Pork Recipe, Community-Tested

crowdsource Community Insights

This recipe really shines when you let the pork fat do its job. Most people who left the fat cap on ended up with juicier, more flavorful meat, while those who trimmed it off usually wished they hadn’t. A lot of cooks wrapped the roast in butcher paper instead of foil, that helped preserve a good bark without drying the inside. Some people liked letting it rest in the fridge overnight, but plenty did a same-day cook and were happy, so that’s optional. Bottom line: keep the fat and consider butcher paper to avoid surprises.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 2 Prairie Fresh pork butt, trimmed
• Yellow mustard (or olive oil, no binder)
• Gospel All-Purpose Rub, to taste (or Honey Hog rub, Holy Gospel rub, any rub you prefer)
• Honey Hog Hot rub, to taste
• Apple juice
• Apple cider vinegar
• Butter, sliced
• Brown sugar, to taste
• Hickory, to taste (or pecan wood, cherry wood)

book_ribbon Instructions

1. Trim excess connective tissue and excessive fat from the pork butt with a boning knife, leaving enough fat for flavor but exposing meat where you want seasoning to adhere.
2. If using a binder, slather pork butts with yellow mustard (Whataburger) or another binder; this is optional.
3. Liberally apply the Gospel All-Purpose Rub to the entire exterior of each pork butt and let the seasoned butts sit for at least 15–20 minutes to sweat; longer (30–45 minutes or overnight) is also acceptable.
4. Prepare your offset smoker (Mill Scale 94 gallon) and set it to 275 degrees Fahrenheit using hickory for smoke; you may cook anywhere from 225 to 275 degrees Fahrenheit depending on preference.
5. Place a water pan with apple juice on the deflector plate to add moisture to the cooker (water pan and apple juice are optional).
6. Set the pork butts on the deflector plate in the smoker and smoke at 275 degrees Fahrenheit.
7. At the two-hour mark, spritz the pork butts with apple cider vinegar using a fine mist sprayer; spritzing is optional.
8. Monitor the smoker for hot spots and rotate the pork butts as needed so they cook evenly.
9. Continue smoking until a deep mahogany bark develops (about five to six hours into the cook in this video); when the bark looks right, check the internal temperature with an instant-read thermometer.
10. When the pork butts reach approximately 165 degrees Fahrenheit and have developed a bark, wrap each butt tightly in aluminum foil; before wrapping, add a dousing of Honey Hog Hot rub, place sliced butter on top, and sprinkle brown sugar into the foil packet.
11. Return the wrapped pork butts to the smoker at the same temperature (275 degrees Fahrenheit) for phase two of the cook and continue until probe-tender and just over 200 degrees Fahrenheit (the video checks to about 201–202 degrees Fahrenheit).
12. Remove the pork butts from the smoker and let them rest.
13. Collect the juices from the foil packets and pour them into a fat separator; reserve the clear juices.
14. Pull or shred the pork, pour or dredge reserved juices back over the pulled meat for moisture, and serve on sandwiches or with optional sauces (vinegar sauce or Kansas City-style sauce were mentioned as serving options).

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• 10 lb (4536g) pork butt, bone-in
• Cholula hot sauce
• Dia De La Fajita seasoning, to taste
• Salted butter, soft, sliced
• 1/2 cup chicken stock
• Flour tortillas, fresh (or burger bun)
• Red onion (or white onion)
• Cilantro
• Cotija cheese
• Blue Top creamy hot sauce
• Lime

book_ribbon Instructions

1. Trim any large hanging pieces and some excess trim/fat from the pork butt with a boning knife, keeping the fat cap intact.
2. Slather the entire pork butt with Cholula hot sauce, starting on the fat side to use as a binder.
3. Season the pork butt liberally on all sides with Dia De La Fajita seasoning.
4. Let the seasoned pork butt sit for 10–15 minutes to allow the seasoning to adhere and the meat to 'sweat.'
5. Preheat the Traeger Ironwood 885 (or your smoker) to 250° F and load with your chosen pellets.
6. Place the pork butt in the smoker and cook until the internal temperature reaches the wrap stage (about 170–173° F) and a bark has formed.
7. Remove the pork butt and place it in a pan; slather more hot sauce over it and add more Dia De La Fajita seasoning.
8. Top the pork with sliced soft salted butter and pour about 1/2 cup chicken stock into the bottom of the pan to braise.
9. Wrap the pan (foil) and return it to the smoker; continue cooking—this foiled brazing stage was about 2 1/2 hours in the video—until probe-tender and the internal temperature is over 200° F (the example reached about 206° F).
10. Carefully remove the foiled pork from the smoker, pour the accumulated juices into a fat separator, and reserve the separated juices (the liquid contains both fat and the chicken stock/braising liquids).
11. Return the unwrapped pork to the smoker for 10–15 minutes to firm up and rebuild some bark if desired.
12. Remove the pork and rest on a cutting board for about 30 minutes before pulling.
13. Pull the pork (start at the 'money muscle'), mix in reserved juices from the fat separator to moisten, and optionally add more finishing seasoning or hot sauce to taste.
14. Serve the pulled pork in fresh flour tortillas (or on a bun), topped with red onion (or white onion), cilantro, cotija cheese, a squeeze of lime, and the Blue Top creamy hot sauce or pico de gallo if desired.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Pork butt, bone-in
• Kosher salt, to taste
• Black pepper
• Mustard, used as a slather (or hot sauce)
• Paprika, a little bit
• Post oak, for smoking
• Water, for water pan and optional spritz
• Apple cider vinegar, optional spritz (or water, beer)
• Beer, optional spritz

book_ribbon Instructions

1. Preheat the cooker and maintain at 270° Fahrenheit with a coal bed and post oak for smoke.
2. Prepare the pork butt: leave minimal trimming, keep bone-in and fat cap intact.
3. Slather the pork butt with mustard to make a sticky surface for the rub.
4. Mix a simple rub of equal parts black pepper and kosher salt with a little paprika for color, and apply it liberally to the exterior.
5. Set a water pan in the cooker to add moisture, place the pork butt on the grates fat side up, close the lid, and manage the fire to hold 270° Fahrenheit.
6. Starting at about 3 hours into the cook, begin spritzing the exterior about every hour until roughly 8–9 hours using apple cider vinegar, water, or beer; avoid using liquids with a lot of sugar.
7. When the fat cap splits and the bark has formed (around 8 hours), prepare a double layer of aluminum foil wide enough to wrap the pork butt four times and wrap the meat tight in foil, folding the wings over and sealing it so it cooks in its juices.
8. Before sealing the foil, give the pork one last spritz, then return the wrapped pork to the cooker and continue cooking wrapped for about another 1.5 to 2 hours (target total cook time about 10 hours).
9. Check doneness by probing through the foil and by feel; target an internal temperature in the low-200s (around 203–206° Fahrenheit) and a tender, very soft texture — the meat should feel like a bag of melted butter and should give on the probe.
10. When the pork reaches the target tenderness/internal temperature, remove it from the cooker and let it rest, wrapped, about 45 minutes to 1 hour.
11. Unwrap the pork, remove the bone if it slides out, and pull the meat by hand into shreds, incorporating any bark pieces and trimming or discarding large pockets of fat as desired.

crowdsource Community Insights

The big thing people who made this kept stumbling over was when to wrap. Most found it better not to wait for a textbook stall temperature, wrap when the internal temp stalls and the meat is bleeding heavy juices. The other consistent lesson was seasoning: save most of the seasonings until after you pull the meat. During the smoke, many stuck to just salt and pepper and held off on aromatics, then adjusted flavors after shredding. People who salted and piled on spices early usually wished they'd waited, because holding back made the final result more dependable.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

• Pork butt, bone-in
• 6 tbsp brown sugar (or light brown sugar, dark brown sugar)
• 3 tbsp black pepper, coarsely ground
• 2 tbsp garlic powder
• 2 tbsp ancho chili powder (or paprika)
• 1 tbsp onion powder
• 50-50 percent by volume kosher salt
• Apple cider vinegar
• King's Hawaiian roll, halved
• Slaw
• Yellow mustard-based sauce

book_ribbon Instructions

1. Score the fat on top of each bone-in pork butt (a light crosshatch) if desired to help render fat.
2. Make the rub: combine 6 tablespoons brown sugar, 3 tablespoons coarsely ground black pepper (about 16 mesh), 2 tablespoons garlic powder, 2 tablespoons ancho chili powder, and about 1 tablespoon onion powder; do not add salt to this rub.
3. Season one pork butt with the rub so it has a dark bark; season the other pork butt with a 50/50 mix by volume of kosher salt and coarse ground black pepper (50/50 by volume, not weight).
4. Preheat and maintain the smoker at 250 degrees Fahrenheit using pecan wood and a clean-burning fire.
5. Place the seasoned pork butts on the smoker and leave them untouched for the first three hours while maintaining a steady 250 F.
6. After about three hours, begin spraying the meat (not the fat) with apple cider vinegar every 30 to 45 minutes to help color and bark development; avoid spraying the fat because cooling it will impede rendering.
7. Rotate or switch positions of the pork butts as needed to promote even cooking and even bark development.
8. Continue smoking until the internal temperature reaches the high 160s Fahrenheit and the fat on top yields when poked (no longer springy); at that point tightly wrap each pork butt in two layers of heavy-duty aluminum foil and return to the smoker (or transfer to an oven) to continue cooking.
9. Cook until the internal temperature reaches about 203–204 degrees Fahrenheit and the meat feels like butter when probed with a thermometer.
10. Remove the wrapped pork butts and let them rest for at least one hour so they slowly come down in temperature.
11. Unwrap and verify tenderness by removing the bone; the bone should come out easily when the butt is ready.
12. Tear or shred the pork as needed; shred meat as you use it rather than shredding all at once to avoid drying it out.
13. Assemble sliders by placing pulled pork on halved King's Hawaiian rolls, topping with slaw and a yellow mustard-based Carolina sauce.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

We couldn't confidently pull the full ingredient list and instructions from this video yet — watch it above for the complete recipe.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.
• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Pork

• 7 lb (3175g) pork shoulder, bone-in

Rub

• 3 tbsp brown sugar, dark (or light brown sugar)
• 3 tbsp black pepper, coarsely ground
• 3 tbsp smoked paprika
• 1 tsp cayenne pepper
• 2 tsp kosher salt

Mop

• 1 cup apple cider
• 2 tbsp Worcestershire sauce
• 2 tsp vegetable oil
• 1 tbsp black pepper
• 1 tbsp salt

Carolina barbecue sauce

• 1 3/4 cup apple cider vinegar
• 3/4 cup ketchup
• 1 tbsp brown sugar, dark (or light brown sugar)
• 1 tsp salt
• 1 cup barbecue sauce, homemade or store-bought (or store-bought barbecue sauce)

Sandwiches / serving

• 8 hamburger buns, sesame-topped
• Coleslaw
• Butter

book_ribbon Instructions

1. Make the rub: combine 3 tablespoons dark brown sugar, 3 tablespoons coarsely ground black pepper, 3 tablespoons smoked paprika, 1 teaspoon cayenne pepper, and 2 teaspoons kosher salt; mix thoroughly.
2. Rub the spice mixture all over the pork shoulder (Boston butt), pressing to coat; trim excess fat if desired.
3. Make the mop: combine 1 cup apple cider, 2 tablespoons Worcestershire sauce, 2 teaspoons vegetable oil, 1 tablespoon salt, and 1 tablespoon black pepper; blend together.
4. Place the rubbed pork shoulder in the slow cooker and pour the mop liquid over the top.
5. Cook on low for 10 to 12 hours (the presenter prefers 12 hours), until the pork is fall-apart tender.
6. When done, remove the pork from the slow cooker and let it rest until cool enough to handle; reserve the slow-cooker liquid by skimming or measuring out 1 cup and set that cup aside.
7. Shred the pork with bear-claw shredders or forks until pulled.
8. Make the Carolina-style sauce: in a medium saucepan over medium heat combine 1.75 cups apple cider vinegar, 3/4 cup ketchup, 1 tablespoon dark brown sugar, 1 teaspoon salt, and 1 cup barbecue sauce; bring to a simmer and cook for 2 minutes.
9. Measure out two cups of the simmered Carolina sauce to use with the pork and reserve any remaining sauce for drizzling on sandwiches.
10. Return shredded pork to the slow cooker, add the reserved 1 cup of cooking liquid and 2 tablespoons of the Carolina sauce (as mentioned), and stir to combine.
11. Set the slow cooker to high and heat for 30 minutes to finish and meld flavors.
12. Toast buns with a little butter if desired.
13. Assemble sandwiches: pile pulled pork on buns, drizzle with additional Carolina sauce to taste, and top with coleslaw if using; serve with extra sauce on the side.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.

grocery Ingredients

Pulled pork

• 6 1/2 lb (2948g) pork butt, fat cap scored
• 1/4 cup liquid smoke
• 1/3 cup yellow mustard, plain
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp lemon pepper
• 1 1/2 tbsp smoked paprika
• 1/2 tbsp ground cumin
• 1/2 tbsp black pepper, freshly cracked
• 2 tbsp brown sugar
• 2 tbsp salt
• 2-3 cup apple juice (or water)
• 1 1/2 cup barbecue sauce, favorite
• Pork drippings

For serving / assemblies

• Tortilla chips
• Triple cheddar blend, shredded
• Red onion
• Corn
• Red pepper
• Sour cream, dolloped
• Cilantro, chopped
• Buns, toasted
• Coleslaw, creamy
• Pickle, sliced
• Tortilla
• White onion

book_ribbon Instructions

Main

1. Score the fat cap of the pork butt in a crisscross pattern.
2. Coat the pork all over with liquid smoke.
3. Spread yellow mustard over the pork with your hands or a brush, including between the scored cuts.
4. In a bowl, whisk together the rub: 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon lemon pepper, 1½ tablespoons smoked paprika, ½ tablespoon ground cumin, ½ tablespoon freshly cracked black pepper, 2 tablespoons brown sugar, and 2 tablespoons salt (or salt to taste).
5. Sprinkle the rub generously on all sides of the pork.
6. Pour 2 to 3 cups apple juice into the roasting tray (you can use water instead if desired), cover the tray, and let the pork marinate for at least 1 hour (overnight recommended).
7. Preheat the oven to 350°F (180°C).
8. Roast the covered pork until the internal temperature reaches 203°F (95°C), about 5 to 6 hours.
9. Uncover the pork, slather it with barbecue sauce, then place under the broiler for about 5 to 10 minutes to caramelize the glaze; watch closely to achieve golden and not burnt.
10. Remove the pork from the oven and rest for at least 1 hour.
11. Transfer the cooked pork to another dish, remove the bone (it will slide out), and shred the pork with two forks.
12. Reserve the drippings; pour some back into the shredded pork for extra flavor and add additional barbecue sauce as desired.

Nachos

1. Place tortilla chips into a baking dish and top with shredded triple cheddar blend.
2. Bake in a preheated 350°F (180°C) oven until the cheese is just melted.
3. Top the melted cheese with pulled pork, red onions, corn, red pepper, dollops of sour cream, and chopped cilantro.

Sandwiches

1. Toast buns and spread barbecue sauce on the base.
2. Pile on pulled pork, top with creamy coleslaw, and finish with a slice of pickle.

Birria-style tacos

1. Dip a tortilla into the reserved pork drippings and place it onto a hot skillet.
2. Fry until crispy on one side, flip and crisp the other side while topping with shredded cheese and pulled pork, then flip again and remove from heat.
3. Open the taco and add white onion and cilantro, then dip the finished taco into the drippings to serve.

military_tech Why This Recipe Stands Out

• Reliable Results: It turns out well consistently, with few reported problems.

grocery Ingredients

• 5 lb (2268g) pork shoulder, bone-in
• Garlic, whole cloves
• Salt, to taste
• Black pepper
• 1/2-1 cup water

book_ribbon Instructions

1. Using a paring knife, make multiple slits in the pork shoulder and stud the slits all over with whole garlic cloves; cut very large cloves in half before inserting.
2. Season the entire roast generously all over with salt and black pepper.
3. Place the roast in a baking pan that is not too large so the pan will retain its cooking liquid.
4. Roast in the oven at 450°F for about 30 minutes to brown the outside.
5. Pour about 1/2 cup to 1 cup water into the pan around the roast and leave the roast uncovered.
6. Reduce the oven temperature to 325°F and continue to cook for about 2 to 3 hours more, until the meat is falling off the bone and shreds easily.
7. Remove the roast from the oven and shred (pull) the meat for serving.