If you’re ready to unlock the basics of barbecue, this Pulled Pork 101 recipe is your golden ticket. Pork butt is one of the most forgiving cuts to smoke, making it perfect for beginners—but even seasoned pitmasters keep it in rotation for a reason. Smoke it low and slow, shred it up, and get ready to make the best BBQ sandwiches of your life.
Trust me—once you pile this pulled pork high on a bun and top it with my Southern Coleslaw, you’ll see why this is a backyard BBQ classic that never goes out of style.
Why You’ll Love This Pulled Pork Recipe
- Beginner-friendly: Simple, forgiving, and packed with smoky goodness
- Perfect for sandwiches: Tender, juicy pork made to be stuffed into soft buns
- Customizable: Layer three bold rubs for deep, complex flavor
- Crowd-pleaser: Great for gatherings, parties, or meal prepping
- Smoker-tested: Made on a pellet grill, but adaptable to any grill with indirect heat
Ingredients
Here’s what you need to get started:
- 1 pork butt (also called Boston Butt or pork shoulder)
- Yellow mustard (for a binder)
- AB’s B Rub
- AB’s BBQ Rub
- AB’s Special Blend Rub
- Optional: Your favorite BBQ sauce
- Buns – go with brioche or potato rolls
- AB’s Southern Coleslaw – a must-have topping for that perfect BBQ sandwich
Tools You’ll Need
- Sharp boning or fillet knife (flexible is best)
- Meat thermometer (instant-read or leave-in)
- Pellet grill (I used the Recteq RT-1200 Dual Fire Pellet Grill)
- Spray bottle (for spritzing)
- Foil pan (for wrapping and resting)
Step-by-Step Instructions
Step 1: Trim the Pork Butt
Start by trimming down the fat cap. You don’t want to remove it all—just enough so your rubs can penetrate. If it’s too thick, the seasoning won’t stick and your bark will suffer.
Pro Tip: No need to score the meat. Just trim that top layer of fat so your flavors can shine.
Step 2: Fire Up Your Smoker
Set your pellet grill to 250°F. That low-and-slow magic lets the fat render and the collagen break down, giving you that juicy, tender pork.
Note: I used the Recteq RT-1200, placing the bigger butt on the hot side and the smaller one on the cooler zone. You know your grill—adjust accordingly.
Step 3: Season Like a Pro
Slather your pork butt with yellow mustard—not for flavor, but to help the rubs stick.
Layer the rubs in this order for bold, balanced BBQ flavor:
- AB’s B Rub – sets the flavor foundation deep in the meat
- AB’s BBQ Rub – brings that classic sweet, smoky, tangy BBQ taste
- AB’s Special Blend Rub – a savory mix that locks in that bark and crust you crave
Make sure you coat all sides evenly—top, bottom, and sides. Don’t be shy—this is where your flavor lives.
Step 4: Smoke It Low and Slow
Place the pork butt fat side up right on the grates. This way, the fat melts down and bastes the meat naturally.
Smoke it undisturbed for 4 to 5 hours. Don’t open that lid—let your smoker do its thing.
Step 5: Spritz for Moisture
At around 4.5 hours, check the bark and temp. If things look a little dry, spritz with a 50/50 mix of apple juice and water or vinegar.
You’re looking for an internal temp of 160–170°F before it’s time to wrap.
Step 6: Wrap and Finish Strong
Once your pork hits 165–170°F, wrap it up tight in foil, butcher paper, or place it in a foil pan. This helps it push through the stall and stay juicy.
Smoke until it hits 203°F internally—you’ll know it’s ready when your thermometer slides in like butter.
Step 7: Rest and Shred
Let that pork rest, still wrapped, in a cooler or warm oven for at least 1 hour. This is key—resting redistributes the juices and keeps every bite tender.
Now for the fun part: shred it using two forks, meat claws, or your hands if you can handle the heat.
AB Tip: Don’t toss the juices—mix them back into the shredded pork for even more flavor.
Serve It Up Southern-Style
Here’s how AB does it—and you should too:
- Load that pulled pork onto a warm brioche or potato bun
- Top it with a big scoop of my Southern Coleslaw (creamy, crunchy, tangy perfection)
- Finish with a drizzle of your favorite BBQ sauce (optional but encouraged)
That combo right there? It’s the sandwich that’ll shut down any backyard BBQ. Flavor, texture, and a little Southern love in every bite.
More Serving Ideas
Not in a sandwich mood? Here are a few other ways to enjoy your smoked pork:
- Piled on mac and cheese
- Rolled into tacos or burritos
- Stuffed in baked potatoes
- Laid over nachos
- Mixed into egg rolls or empanadas
- Paired with baked beans, collard greens, or cornbread
- Served solo with coleslaw and pickles
Pro Tips & Tricks
- Trim the fat just enough so rubs can stick
- Use a real thermometer—don’t guess
- Rest it. Cutting early will dry it out
- Binder matters: Mustard helps form that bark
- Mix your rubs for layered, next-level flavor
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 5 days
- Freezer: Freeze portions in zip-top or vacuum-sealed bags for up to 3 months
- Reheat: Add a splash of broth or apple juice, cover, and warm gently in the oven or microwave
Feeding a Crowd?
One pork butt (about 7–9 pounds) feeds 10–12 people easily. Hosting a party? Smoke two like AB did—it’ll disappear fast once folks try that pulled pork sandwich with coleslaw on top.
Make Ahead Tips
- Season and rub your pork the night before
- Wrap tightly and store in the fridge overnight
- Let it come to room temperature 30 to 60 minutes before smoking
Pulled Pork 101 – Smoked to Perfection
Ingredients
- 1 pork butt Boston Butt or pork shoulder
- Yellow mustard for binder
- AB’s B Rub
- AB’s BBQ Rub
- AB’s Special Blend Rub
- Optional: BBQ sauce for serving
- Buns brioche or potato rolls recommended
- AB’s Southern Coleslaw for topping
Instructions
- Trim the pork butt’s fat cap, removing enough fat so rubs can penetrate but leaving some fat for flavor.
- Preheat pellet grill or smoker to 250°F.
- Coat pork butt with yellow mustard to help rubs stick.
- Layer rubs evenly over the pork: first AB’s B Rub, then AB’s BBQ Rub, followed by AB’s Special Blend Rub, covering all sides.
- Place pork butt fat side up on the grill grates. Smoke undisturbed for 4-5 hours.
- At about 4.5 hours, spritz with a 50/50 mix of apple juice and water or vinegar if bark looks dry.
- When internal temp reaches 165–170°F, wrap pork tightly in foil, butcher paper, or place in foil pan.
- Continue smoking until internal temperature reaches 203°F or until thermometer slides in easily.
- Rest wrapped pork for at least 1 hour.
- Shred pork using forks or meat claws, mixing in any juices from the foil.
- Serve pulled pork piled on buns with Southern Coleslaw and BBQ sauce if desired.
