Indulge in the rich, smoky flavor of pulled pork made from a perfectly smoked pork butt. The dry rub enhances the taste, creating a mouthwatering dish that's perfect for gatherings and celebrations.
Ingredients: 1 pork butt approximately 8-10 lbs. 1/4 cup brown sugar. 1/4 cup paprika. 2 tablespoons black pepper. 2 tablespoons salt. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon cayenne pepper. Wood chips hickory or applewood, soaked in water.
Instructions: Set the smoker's temperature to 225F 107C. To make a dry rub, combine brown sugar, paprika, black pepper, salt, onion powder, garlic powder, and cayenne pepper in a bowl. Using paper towels, pat the pork butt dry before liberally applying the dry rub to all sides. With the fat side facing up, place the seasoned pork butt in the preheated smoker. For flavor, add soaked wood chips to the smoker. Keep the temperature at 225F 107C consistently. Smoke the pork butt until the internal temperature reaches 195205 degrees Fahrenheit 9196 degrees Celsius, or about 1.5 hours per pound. After it's finished, take the pork butt out of the smoker and give it a half hour to rest. Shred the smoked pork butt into pulled pork using two forks. Put the pulled pork with smoke on tacos or buns, or however you like. Add your preferred barbecue sauce if you'd like.
Prep Time: 20 minutes
Cook Time: 12 hours
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