I call this recipe “Texas Style Pulled Pork” because it reminds me of the way brisket and spare ribs are cooked in the Lone Star State. Simple, 3-ingredient shredded pork done right.
Total Time
6hr
4.5
2 Ratings
Author: How to BBQ Right
Servings:
8
Ingredients
•
8
lb
Pork Shoulder
or Pork Butt
•
4
Tbsp
Coarse Kosher Salt
•
4
Tbsp
Ground Black Pepper
Cooking Instructions
1.
Prepare Smoker for indirect cooking at 275 degrees F (140 degrees C) using chunks of Post Oak added to the hot coals for smoke flavor.
2.
Combine Coarse Kosher Salt (4 Tbsp) and Ground Black Pepper (4 Tbsp) in a small mason jar or bowl.
3.
Season the outside of the Pork Shoulder (8 lb) with a good dose of the salt and pepper seasoning on all sides.
4.
Place the pork on the smoker and cook for 4-5 hours or until internal temperature reaches 165 to 170 degrees F (73 to 76 degrees C).
5.
Wrap the pork in peach butcher paper and return to the smoker.
6.
Monitor the internal temperature with a probe thermometer inserted into the center of the pork. Final target temperature should be 198 to 200 degrees F (92 to 93 degrees C).
7.
Rest the pork in a dry cooler for at least 1 hour before serving. To serve, remove the blade bone and shred the pork butt by hand.
Nutrition Per Serving
CALORIES
852
FAT
56.2 g
PROTEIN
79.4 g
CARBS
2.2 g
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