Texas-Style Pulled Pork
prep
30 min
cook
Varies
feeds
6-8
Are you a fan of pork butt/pulled pork? Good. When you taste the flavor combo of pork with the pepper and bacon... you're going to fall in love with BBQ all over again. This Texas-Style pork butt is one of our favorite BBQ pulled pork recipes. Smother in cheddar cheese and fried onion rings for a thick Texas-style BBQ sandwich.
Mouth-watering Texas Style Smoked Pork Butt Recipe - Slow-smoked to perfection, this juicy and flavorful pork shoulder is the ultimate dish for any barbecue lover. Coated with a delicious blend of spices and brown sugar, the meat is smoked to create a crispy, flavorful bark that is sure to impress your friends and family. Perfectly paired with a tangy homemade barbecue sauce, this dish is the ultimate crowd-pleaser.
How long should I smoke pork butt at 225°F?
The key to perfectly smoked pork butt is to plan for enough time to cook it low and slow. How long to smoke pork butt at 225 depends on the size of the pork butt. At a temperature of 225°F, plan for approximately 1 hour per pound of meat. This means that for an 8-10 lb. pork butt, you'll want to smoke it for around 8-10 hours, or until the internal temperature reaches 200°F. Remember to keep an eye on the temperature to ensure that it stays consistent throughout the smoking process. Keeping temperature consistent is as easy as setting a regular oven with a pellet grill. A pellet grill like the Woodwind Pro can give you offset flavor wile holding a temperature steady during long cooks.
Can I make this recipe in an oven?
While smoking the pork butt is ideal, you can still make this recipe in an oven. Preheat your oven to 225°F, and cook the pork butt for the same amount of time until the internal temperature reaches 200°F. However, keep in mind that the flavor and texture of the meat may not be the same as if it were smoked in a traditional smoker. Smokers like a vertical vault smoker or pellet grills are great of pork butts because of the convenience and flavor they produce.
How do I make the barbecue sauce?
The homemade barbecue sauce is a tangy and flavorful complement to the rich and smoky pork butt. To make the sauce, combine apple cider vinegar, ketchup, brown mustard, Worcestershire sauce, hot sauce, and water in a saucepan. Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes, stirring occasionally. Once done, remove the sauce from the heat and allow it to cool before serving. For a spicier version, you can add more hot sauce or adjust the seasoning to your taste.
What sides would pair well with this dish?
This Texas-style smoked pork butt is a hearty and filling main course that pairs well with classic barbecue sides such as coleslaw, drunken potatoes, and cornbread. You can also add some grilled or roasted vegetables such as corn on the cob, roasted Brussels sprouts or honey roasted carrots. For a refreshing side, a simple green salad with a light dressing can complement the richness of the meat. And don't forget to serve some cold drinks to quench your thirst while enjoying this mouth-watering dish.
What internal temp for pulled pork am I looking for?
The internal temp for pulled pork should be around 200°F. It is mostly a feeling and texture you are looking for. The internal temp for pulled pork is a guide line on roughly guessing if it is done or not but could be done sooner or take longer than 200°F.
Ingredients
Homemade Texas-Style Spice Rub
2 cups of coarse ground black pepper
1 cup of kosher salt
1/3 cup minced garlic
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
2 tablespoons Spanish paprika
Instructions
Prepping the Pork Butt
Step 1
Trim the extra fat from the cap off of the pork butt.
Step 2
Lightly coat it with olive oil and evenly sprinkle the seasoning all over the pork.
Smoking the Pork Butt
Step 1
Set your pellet grill to smoke level 10 at 225°F.
Step 2
Place the pork on the smoker's bottom rack and add a probe.
Step 3
Smoke the pork until the internal temperature reads 160°F and check for bark. This is the key, we are looking for a bark. If it's not crispy, put the pork back in and keep checking every 30 minutes until it is.
Wrapping The Pork Butt
Step 1
When you've achieved the perfect bark, take the pork out and set it on a large slice of butcher paper.
Step 2
Pour about ½ a cup of rendered bacon grease on top of it and wrap it up tight.
Step 3
Place back in the grill. Be sure to keep the fat cap and bacon grease on top.
Final Smoke
Step 1
Add in a probe and adjust the grill's temperature to 250°F.
Step 2
Let it go until it reaches 200°F. This is the “I should check this” temperature, but it's the same concept; it could be 220°F and be done or it could be 195°F and be done. You're looking for a texture.
Step 3
To check, insert a thermometer and try to move it around inside the pork. If it's tough and gives resistance, come back and keep checking every 30 minutes. When it feels soft and slides through in multiple spots, then it's done.
Step 4
Remove the pork and let it rest in a cooler for at least an hour and up to two hours before you unwrap it, pull the bone and shred.
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