Go Back
+ servings
Print Recipe
No ratings yet

Pulled Pork 101 – Smoked to Perfection

A beginner-friendly pulled pork recipe that’s perfect for sandwiches. This recipe uses a combination of three signature rubs to create a juicy, flavorful pork butt smoked low and slow. Serve piled high on buns with a creamy Southern Coleslaw for the ultimate BBQ experience.
Prep Time15 minutes
Cook Time10 hours
Rest Time1 hour
Total Time11 hours 15 minutes
Course: Main Course
Cuisine: American, BBQ
Keyword: bbq pork butt, pulled pork, pulled pork sandwich, smoked pork, smoking, southern coleslaw
Servings: 8

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.

Video