Texas Style Pulled Pork from The Original Black's Barbecue
Ingredients
- 1 5 to 6 pound pork butt (bone-in or boneless)
- 1/4 cup salt and pepper 2:1 ratio, Black's style
- 2 tsp garlic powder
- 2 tsp table salt
- 2 cups water
Instructions
- Prep the Pork: Cut the pork butt into 4 rough chunks, about the size of a baseball. If the roast is bone-in, work around the bone. This technique creates more surface area, which means more bark - and more bark means more flavor. Season generously on all sides with the salt and pepper rub. Refrigerate while you prep the smoker.
- Smoke Low and Slow: Preheat your smoker to 275 degrees F. using post oak wood. Place pork pieces directly on the smoker grates. Smoke uncovered for 2 to 3 hours until they hit about 165 degrees F internally and develop a deep, dark bark.
- Wrap and Finish: Transfer the smoked pork to a foil pan. Sprinkle with the garlic powder, salt, and pepper mixture. Add the water to the pan, cover tightly with foil, and return to the smoker. Cook another 2 to 3 hours until the pork reaches 195-205 degrees F and is probe tender.
- Rest, Shred, and Serve: Let the pork rest for 15-30 minutes, still covered. Shred using gloved hands or forks and mix the meat with the rendered juices in the pan. It should be juicy, smoky, and packed with barky goodness - no sauce required.
Notes
Recipe courtesy of The Original Black's Barbecue.
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