This smoked pulled pork recipe will make the most delicious pulled pork sandwiches! It is sure to be a hit at your next party. The pork can be made on a wood fired smoker, charcoal smoker or any pellet style smoker. We use our “wood fired” smoker that my husband and I built a few years back.
The wood we prefer to use for pulled pork is apple. You can also use peach, pear or cherry. Fruit tree varieties give a slightly sweet smoke infusion to the meat. For a more robust flavor, you can use mesquite, hickory or oak. Each different kind of wood gives it just a little different taste. We have experimented with all of these types and always seem to go back to apple.
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The Secret Is In The Rub
The most important part is to make sure you follow our amazing rub recipe. You will want to cover the meat thoroughly with it. After the meat is well coated, place the pork in a non reactive bowl or a zip seal bag and place it in the refrigerator overnight.
The cooking process takes a while. Plan on at least 10 or more hours depending on your smoker temperature and environmental conditions. The time you put into this is mainly watching the temperature and stoking the fire. The end result will be well worth it.
For our wood fired smoker. We get up early and my husband lights the fire. The smoker needs to reach 200 – 220 Degrees Fahrenheit before putting the meat in.
Get Ready For The Most Amazing Smell Ever!
Now it is time to get the pork that has been marinated with the most amazing rub ever! You will want some good tools and lots of napkins for this messy job. All worth it in the end.
Once you have the fire going and you have the temperature of the smoker up to 200 – 220 Degrees Fahrenheit, it is time to start cooking.
It won’t be long and all of your neighbors will be wondering where that amazing smell is coming from. One time when we were smoking some pork butts and spare ribs, a guy road up on his bicycle and he said “I have been riding my bike all over the neighborhood trying to figure out where that amazing smell is coming from. “How much will $5 bucks buy me?”
Smoke Infusing The Pork
Its Time To Crutch
When the internal temperature of the meat reaches 150-160 Degrees Fahrenheit it is time to take the pork out of the smoker and wrap it tightly in aluminum foil. This helps speed up the cooking time while capturing all of the amazing juices. That you will later be adding to your pulled pork mixture.
Place the wrapped pork back in the smoker. Keep an eye on the temperature of the meat, once it reaches 190-200 Degrees Fahrenheit take it out of the smoker, and let it stand in the foil for 20 minutes.
Note: We have found that bringing the meat to an internal temperature of 190-200 Degrees is the stage that the pork is easiest to pull. It will fall right off the bone.
Ready to Pull
In a large roasting pan, open the foil and pour the meat and all of the juices into the pan. Using Meat Claws, forks or whatever you have on hand to pull the pork apart to your desired consistency.
Add BBQ sauce to the meat or serve it on the side.
Enjoy!
Recipe
Perfect Wood Fired Pulled Pork
Equipment
- The pork can be made on a wood fired smoker, charcoal smoker or any pellet style smoker.
Ingredients
- 1/4 Cup Paprika
- 1/2 Cup Turbinado Sugar
- 1/4 Cup Black Pepper
- 2 tbsp Salt
- 2 1/2 tsp Dry Mustard
- 1 tsp Cayenne
- 5-10 Pound Pork Butt Bone In
- The Best Buns You Can Find
Instructions
Mix all ingredients together
Notes
INSTRUCTIONS
- Mix all ingredients together. Rub it into the pork butt being generous with the amount you put on it. After the meat is well coated, place the pork in a non reactive bowl or a zip seal bag and place it in the refrigerator overnight.
- Bring your smoker temperature up to 200-220 Degrees Fahrenheit and try to maintain that temperature.
- Put the pork butt in the smoker. This can take up to 10 hours to cook. Be patient it is worth the wait.
- When the meat reaches 150-160 degrees take it out of the smoker and wrap it in aluminum foil. Place it back in the smoker until the temperature reaches 190-200 degrees internal temperature. This is the stage that it is super easy to pull.
- Take it out of the smoker and let it stand for 20 minutes in the foil.
- In a large roasting pan, open the foil and pour the meat and all of the juices into the pan.
- Grab your tools and start pulling the meat apart to your desired consistency.
- Add your favorite BBQ Sauce into the meat or on the side.
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