Simple Smoked Pulled Pork Butt

Simple Pulled Pork (also known as Smoked Pork Shoulder) is my go to any time I’m feeding a group of friends. A recipe with only 3 ingredients; you’re looking for some nostalgic BBQ food with a zest of heaven.

Smoked Pulled Pork

This guided way for smoked pulled pork is a satisfying method for pork butt cooking. It’s an easy recipe that just takes a little time, some simple ingredients, and a smoker that you trust.

This step-by-step guide involves your first pulled pork. Besides, sneak a peek at the recipe provided at the end of the post (which is the real deal here) so you are able to comprehend the pork information in full for this enjoyable adventure.

The “simple” part of the name of this smoked pulled pork butt recipe has to do with the fact that I felt like I was doing no work at all. This process doesn’t demand applying any special additions, tools, or wrapping it to make it come out 100% best every. single. time. The only essential components for a successful dish are the best pork shoulder you can find, my famous homemade sweet barbeque rub, a good smoke, and sufficient time.

Smoked Pork Butt vs. Smoked Pork Shoulder

Mostly people have a bone-in pork shoulder in their smoked pork butt recipes, sometimes they call it a Boston butt roast or a pork butt. All these terms are for the equal section of pork.

None of them have the buttock of the pig as their origin (and this certainty can lead to a lot of misunderstandings). They are parts of the upper shoulder, which are often considered to be tough, the pork butt, along with the gravy, have many connecting muscle groups and strong connective tissue.

That tightened tissue is a godsend for smoking. Cutting the pork shoulder roast will be very challenging to do alone if it hadn’t been set on a low and slow sinewy tissue and connective fiber scrunching that occurs during cooking. You would spend a lot of time chewing without making any progress.

Low and slow process cooks the meat over a wood fire for many hours, which can trigger a breakdown of muscle tissues and tenderizing, thereby making the meat to develop an edible character.

Ingredients for Smoked Pulled Pork

Here is the complete list of ingredients:

• 8-10 pound center cut born-in pork shoulder roast (or Boston butt)
• 2-3 Tablespoons yellow mustard
• 1/4 cup + 1 Tablespoon Signature Sweet Rub, divided use (My recipe for the Best Sweet Rub can be used to make this rub, or you can buy it already ground flavor from Patio Provisions)

Bam. Period. Three ingredients are the only necessary excursions to enter the thrillingly smoked pulled pork.

How to Smoke a Pork Butt

This BBQ style of a smoked pulled pork sandwich is all about the authentic extra flavorful taste that you get from the use of ancient spice and cooking methods. These are the steps you need to follow:

• Preheat. Let your favorite smoker run at 225 degrees F steadily. Place your favorite woods for making smoked pulled pork either hickory or apple (or a combination of the two) in the smoker, and smoke is a light flavor that doesn’t overpower with enough wood smoke.
• Spread some mustard over it. Wear a pair of nitrile gloves and apply mustard heavily to the pork shoulder.
• Flavor. Flavor every side with my unique sweet BBQ rub. This recipe makes it to be the top pick among a smooth-sailing selection of seasoned brown sugar blend with smoked paprika, onion, garlic, and a bit of cayenne by Hey Grill Hey corporation.
• Barbecue. After the meat has been seasoned, directly place it on the grate of the smoker (the best way is to present it with fat side up). Drop the cover, and barbeque for roughly 15-20 hours, or when the internal temperature of the pork gets a reading of 195-201 degrees F will be the time to stop smoking it.
• Relax, pull, and serve. When your pork is cooked, take it out of the smoker and neatly wrap it in aluminum foil. Let the roast sit for at least an hour.
• Shred and serve. The pork meat seasoned by the pork has rested for a while, so grab a couple of forks or my great Hey Grill Hey shredding claws and pull the pork meat into small pieces quickly. Taking out the bone and discarding any fat or cartilage, as-is or on top of your favorite bread with Homemade Coleslaw as a sandwich, the item can be either used as a canape to the guests or be added into a more complex dish such as a sandwich fish and. The pulled pork sandwich is so delicious that it can be eaten as-is or on a bun with some Homemade Coleslaw.

How Long to Smoke a Pork Butt

With the temperature of your smoker set at 225°F, a rule of thumb is to cook the pork 2-hours per pound.

For example, an 8-pound pork roast will take 16 hours to cook. A little note! Every meat cut has its own qualities so expect a little change in cooking time! Sometimes, 8-pound smoked pork butts could finish in 12 hours, and sometimes, 10-pound smoked pork butts would take as long as 20 hours to finish.

The Stall

Of all the ways to get the core temperature of the meat, the easiest and one of the most reliable is the instant read probe thermometer.

The temperature of the meat will rise briefly to as much as 145 degrees F after the first moment of the cooking, but then the ground will be cooled for a few hours, though it will rise until it reaches 165 degrees F. At this stage, the meat appears to be frozen in sensorial-deprived motion, but this is just temporary. Nevertheless, quitting the process halfway is not a good way to go. Stick to it and the temperature will climb up in the end some time later.

Many pitmasters opt to wrap their smoked pork butt in foil or butcher paper at this point to help them get through this stall sooner. I just finished my 3-fold pork where I didn’t use the wrap for the crust as well.

While the smoker still works its magic on the pork shoulder, the meat does not disappoint however. The end of the outer part after smoking gives the meat the desired texture called “bark which is appreciated with hidden knowledge.

How to Freeze Smoked Pulled Pork

Suppose, for example, you usually have people to eat with and sometimes you have the craving for pulled pork. Don’t just eat the leftovers, freeze them!

• Put the pork in a vacuum-sealed bag and keep it at room temperature if you have a fast cooler to do so. Hot pulled pork creates steam in the bag and forms moisture crystals. This steam soaking is also the reason for its being turned into a ball when heated again.
• Shred the pork before freezing this It will be more helpful to squash the bags before getting them into the freezer, giving yourself more space and doing the job of frozen pork faster (which means better tasting when it would be reheated).
• Use bags that are safe for the freezers Pork should be stored in a gallon-size zip top bag or one that is vacuum-sealed and freezer-rated. This is the best way to keep the product fresh and freezer burn will not occur. Also, it is during the reheating process.
• Squeeze the bag to get rid of the loose air. No matter if you use the foodsaver or a zip top bag, make sure to squeeze as much air as possible. The life of the meat would be extended by this step.
• Use it or lose it. Quilted pork shall retain in a fridge-and-freezer combo for approximately six weeks, and it will last for as long as six months in a deep freezer as long as there is no air left. Put your freezer bags in a list by writing the name and date on them to keep track.

How to Reheat Smoked Pulled Pork

What do you need to do to get that pork that is in the freezer to be crispy again? These seem to work really good with your pork that was fresh off the barbecue that day.

• First, let the pork be defrosted for the best result Placing your frozen pork in the refrigerator for 24 hours allows it to defrost before re-heating. Then, put something like cooking fat to your skillet, and the shredded pork. Rotate the pieces of BBQ meat every 2-3 minutes till it is completely cooked. I usually use this method to cook pulled pork tacos and burritos.
• You can also simmer the pork from frozen for freshest flavors. If you yearn for reheated pork that tastes as good as on the day you made it, moving it gently back and forth in a simmering water liquid is the way to go. Make sure your freezer bag is sealed properly so water doesn’t penetrate the bag. Boil a large pot of water to a slight simmer then carefully add the frozen bag of pulled pork. If your pulled pork bag is approximately 1 inch, it will take you about 25-30 minutes to get simmered in water.
• Smoke it a little more! I have also reheated the two-day old pork using the smoke. When it is defrosted to the extent that the meat can be extracted, do it. Collect a disposable aluminum pan and empty the pulled pork chunks inside it. For this task, initially, fill the pan with a 1/4 cup of apple juice. Secondly, with the preheated smoker, drop, and, cover with the lid. Cloudy lid will be enough for proper smoking, so let the smoker work for a while, about 2 hours adding more smoke and breaking or amassing the pork every 30 minutes. Do this process until all the meat is reheated.