How to Smoke Pulled Pork

Slow cooked pulled pork is absolutely amazing smoked, and by following these steps, you can make it yourself! You can smoke it in many styles of smokers and use your favorite flavor of wood pellets or chips. I have found sweeter flavor of wood pellets or chips are my favorite for pork, so in this instructional I will be using apple wood pellets. Plan on cooking your pork about 1 hour per pound. For example, an 8-pound pork butt takes at least 8 hours. Here is a list of the things you will need.

·

Desired size of pork shoulder or pork butt

· Yellow mustard

· Your favorite pork dry rub

· Aluminum foil

· Temperature probe **Tip** Digital meat thermometers make the cooking process easier

· Large fork or meat claws

· Smoker and favorite flavor wood pellets or chips

· Optional Foil Pan- if you don’t want to cook directly on grill grates its less of a mess

· Oven mitts or grill gloves

Fill up your smoker hopper with wood chips, turn on, and set temp to 225

Make sure your pork is thawed. Notice which side has the fat cap. You will be cooking your pork with the fat side up. Rub the pork with mustard to make your dry rub stick without adding any extra flavor to the pork, then rub the pork with your favorite dry rub.

Place the pork in the smoker. You can either put the pork directly on the grill grates or place it in a foil pan for less mess. Insert a meat probe into thickest part of the pork without touching the probe to the bone. This will give you the most accurate internal temperature.

Cook your pork at 225 degrees Fahrenheit until the internal temp reaches 160 degrees F.

Put on over mitts or grill gloves, take your pork butt out of the smoker, and wrap foil completely around the pork. Do not pull out meat probes. Wrap foil tightly around the meat probe instead. This is important so you have the most accurate internal temperature. Place your pork back in the smoker. Check your hopper level and add more pellets or wood chips. You do not want to run your hopper empty, or your temperature will fall.

Cook until the internal temperature reaches 205 degrees F. Put your oven mitts or grill gloves back on and take your pork out of the smoker. Your pork should feel noticeably soft like it could fall apart in your hands, so hold it tight with your hands directly under your pork.

Let your pork sit for an hour while it cools off. After letting your pork rest, use your fork or meat claws and pull apart the pork thoroughly.

Serve and enjoy! Add your favorite BBQ sauce, coleslaw, a pickle, or however you prefer to enjoy it! Experiment with different flavor wood pellets and dry rubs to see how you like it best!