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Pulled pork is a summer BBQ staple. It's easy, and can be made from an inexpensive cut of meat: pork butt. And while this recipe takes some time, it's super easy.

Smoked Pulled Pork with Old No. 1

Print Friendly and PDF   Prep Time: 15 minutes + overnight   Cook Time: 9-11 hours  Yields: About 4-5 cups pulled pork


  • 5-7 lb pork butt roast (pork shoulder)
  • 1/2 C Old No. 1 Universal BBQ Rub
  • Pecan, apple, or cherry wood chips
  • Optional: Apple juice in a spray bottle

For the Brine

  • 2 quarts water (hot water will help the sugar and salt dissolve)
  • 1/4 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon rosemary or dried herbs of your choice


Brine overnight

  1. Mix the ingredients for the brine in a large bowl or container. Once the sugar and salt have dissolved, you can add some ice cubes to cool it down.
  2. Place the meat in the brine, ensuring it is completely covered. Cover with a lid or plastic wrap, and refrigerate overnight.

Smoke for 3 hours

  1. Remove the pork from the brine. Discard the brine. Season all over with Old No. 1 Universal BBQ Rub.
  2. Fire up your smoker. (We use a really simple Little Chief smoker, available for under $100)
  3. Smoke the meat for 3 hours. You can spray the meat with apple juice once an hour to keep it moist.

Cook low & slow for 6-8 hours

  1. Preheat your oven to 250°F.
  2. Remove meat from smoker. Wrap well with foil and place on a baking sheet or in a roasting pan.
  3. Roast meat for 6-8 hours, or until an instant-read thermometer inserted in the thickest part, but not touching bone, measures 190°F.
  4. When meat is done, remove from oven and let stand for about 15 minutes.
  5. Unwrap meat and place in a large bowl. Using two forks, shred the pork.
  6. Add some salt and pepper, and a bit of your favorite BBQ sauce.

Serve & Enjoy!

Serve with beans and coleslaw, or on buns for pulled pork sandwiches. Enjoy!


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