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RECIPE
3 INGREDIENTS7 STEPS6HR

Texas-Style Pulled Pork

4.5
2 Ratings

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361 Saved

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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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.
6HR
Total Time
5HR
Active Time

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

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Nutrition Per Serving

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CALORIES
852
FAT
56.2 g
PROTEIN
79.4 g
CARBS
2.2 g

Cooking Instructions

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Step 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.
Step 2
Combine Coarse Kosher Salt (1/4 cup) and Ground Black Pepper (1/4 cup) in a small mason jar or bowl.
Step 3
Season the outside of the Pork Shoulder (8 pound) with a good dose of the salt and pepper seasoning on all sides.
Step 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).
Step 5
Wrap the pork in peach butcher paper and return to the smoker.
Step 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).
Step 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.

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Nutrition Per Serving
Calories
852
% Daily Value*
Fat
56.2 g
72%
Saturated Fat
19.8 g
99%
Trans Fat
0.5 g
--
Cholesterol
281.2 mg
94%
Carbohydrates
2.2 g
1%
Fiber
0.9 g
3%
Sugars
0.0 g
--
Protein
79.4 g
159%
Sodium
3589.9 mg
156%
Vitamin D
3.2 µg
16%
Calcium
87.8 mg
7%
Iron
5.4 mg
30%
Potassium
1488.1 mg
32%
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