Entree: United States – Southern United States – Smoked Pulled Pork

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 9 hrs

Additional 1 hr 30 min

Total 10 hrs 30 min

Ingredients

- 1 whole bone-in Boston butt, approx. 5 lb (2.27 kg) total
- salt, to taste
- black pepper, to taste
- 2 cups (480 ml) water

Instructions

1. Pat the Boston butt dry with paper towels. Generously season all surfaces of the pork with salt and black pepper to taste; press seasoning into the meat. If time allows, place the seasoned pork uncovered on a rack in the refrigerator for 2–12 hours to dry the surface and deepen flavor.
2. Prepare a smoker for indirect low-and-slow cooking and stabilize at 225°F (107°C). Place a drip pan filled with 2 cups (480 ml) water under the cooking grate where the pork will sit to maintain moisture.
3. Place the Boston butt fat side up on the smoker grate over the drip pan. Insert a reliable probe thermometer into the thickest part of the shoulder, away from bone.
4. Smoke the pork, maintaining 225°F (107°C), until the internal temperature reaches about 165°F (74°C). This initial stage may take about 4–6 hours for a 5 lb (2.27 kg) roast; smoke time varies with smoker and ambient conditions.
5. When the pork hits the stall (temperature plateau near 150–170°F / 66–77°C), you may wrap the butt tightly in heavy-duty foil or butcher paper to push through the stall and retain moisture. Return to the smoker and continue until the internal temperature reaches 195–205°F (90–96°C), about a total of 8–12 hours for a 5 lb (2.27 kg) butt.
6. Remove the wrapped or unwrapped pork from the smoker and let it rest, wrapped, in a cooler or oven for at least 30–60 minutes to redistribute juices.
7. Unwrap and transfer the pork to a cutting board. Using forks or meat claws, pull the meat into shreds, discarding excess fat and bone as desired. Mix in collected juices from the wrapping or resting pan to keep the pulled pork moist.
8. Serve the smoked pulled pork immediately, or hold warm until serving. If refrigerating, cool promptly and store in an airtight container with reserved juices.