Perfect Smoked Pulled Pork- Sassy Southern Yankee Style

Nothing says summer like the Perfect Smoked Pulled Pork.  It’s my favorite thing to make for a large summer party.  Just a few mins of prep then let it smoke low and slow.

Sweet Tea Peach BBQ Sauce (Whole 30 Approved) 4

Barbecue means different things to different people in different parts of the country. To me it means smoked pork shoulder, that has been grilled using the indirect method until it’s fall-off-the-bone tender, then pulled into meaty shreds with fingers or a fork. Whether you douse it with vinegar sauce and eaten with coleslaw on a hamburger bun, or slather it in a hickory smoked BBQ sauce, it’s one of the most delicious things on the planet, and it requires only one special ingredient: patience.

A true pork shoulder includes both the Boston butt (the upper part of the leg with the shoulder blade) and the picnic ham (the actual foreleg), a cut of meat that weighs fourteen to eighteen pounds in its entirety and is used chiefly at professional barbecue competitions. This recipe here calls for Boston butt alone (six to seven pounds), which, thanks to its generous marbling, gives you superb barbecue.

Ingredients:

7 Lb Pork Butt Roast

1/4 Cup Apple Cider Vinegar

use this as the rub Best BBQ Rub

You can find a great Sweet Tea Peach BBQ Sauce or you can use your favorite store brand

Supplies:

Smoker

Charcoal

Lighter Fluid

Hardwood woodchips (I used Pecan Chips)

1 Aluminum Pan (12×14 inches or big enough to fit the pork butt)

Things to do the day before:

Soak your hickory chips overnight. Just place them in a bowl and pour enough water to cover them.

Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat; cover and place in the fridge for at least 12 hours.

Getting Started the day of:

Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a disposable aluminum pan on the other side. Trust me when I say use disposable aluminum pan you can just toss it when your done.  I used a glass pan once and it was a disaster!

Perfect Smoked Pulled Pork 6

Place the meat on the cold side of the grill, fat side up in the pan. Add pecan/hickory chips to the charcoal and close the lid. I have a little smoker box that I picked up from the hardware store.

Add more chips every 30 minutes to an hour. Add charcoal as needed, being careful not to let the fire die.  At this point you might find yourself with visiting long lost neighbors as the amazing smell tends to draw them in.  Don’t worry If you are smart just invite them to dinner, and request they bring a dish to pass!

Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.

Perfect Smoked Pulled Pork 7

Remove from the heat and “pull” the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.

Perfect Smoked Pulled Pork

Toss the meat with a vinegar hot sauce/ Peach BBQ Sauce/ Hickory Honey BBQ Sauce. (Optional).  I’m not about to get into a fight about what BBQ sauce is best because as we all know everyone has their opinion on that topic 😉

Perfect Smoked Pulled Pork- Sassy Southern Yankee Style
Author: 
Recipe type: Main
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Nothing says summer like the Perfect Smoked Pulled Pork. It's my favorite thing to make for a summer party. Just a few mins of prep then let it smoke low and slow.
Ingredients
  • 7 Lb Pork Butt Roast
  • ¼ Cup Apple Cider Vinegar
  • use this as the rub Best BBQ Rub
  • You can find a great Sweet Tea Peach BBQ Sauce or you can use your favorite store brand
  • Supplies:
  • Smoker
  • Charcoal
  • Lighter Fluid
  • Hardwood woodchips (I used Pecan Chips)
  • 1 Aluminum Pan (12x14 inches or big enough to fit the pork butt)
Instructions
  1. Things to do the day before: Soak your hickory chips overnight. Just place them in a bowl and pour enough water to cover them.
  2. Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat; cover and place in the fridge for at least 12 hours.
  3. Getting Started the day of: Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a disposable aluminum pan on the other side. Trust me when I say use disposable aluminum pan you can just toss it when your done. I used a glass pan once and it was a disaster!
  4. Place the meat on the cold side of the grill, fat side up in the pan. Add pecan/hickory chips to the charcoal and close the lid. I have a little smoker box that I picked up from the hardware store.
  5. Add more chips every 30 minutes to an hour. Add charcoal as needed, being careful not to let the fire die. At this point you might find yourself with visiting long lost neighbors as the amazing smell tends to draw them in. Don't worry If you are smart just invite them to dinner, and request they bring a dish to pass!
  6. Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
  7. Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
  8. Toss the meat with a vinegar hot sauce/ Peach BBQ Sauce/ Hickory Honey BBQ Sauce. (Optional).

 

 

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