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How to Make Pulled Pork
This Smoked Pulled Pork is slow-cooked until fall-apart tender with a deep, smoky bark and layered flavor from a tangy vinegar mop sauce. Juicy, rich, and perfectly balanced, it’s ideal for sandwiches, nachos, or piling high on a plate.
Ingredients
PORK
- 1 bone-in Boston butt, 10-14 lb
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 2 tbsp BBQ rub
VINEGAR MOP SAUCE
- 1 cup apple cider vinegar
- 1/4 cup ketchup
- 2 1/2 tbsp brown sugar
- 2 tsp salt
- 1 tsp crushed red pepper
Instructions
- Preheat your smoker to 275°F for indirect cooking. Season the Boston butt evenly with salt, black pepper, garlic powder, and BBQ rub, pressing the seasoning firmly onto all sides.
- Place the pork directly on the smoker grates and cook for 6–8 hours, maintaining a steady temperature of 275°F. Mix together apple cider vinegar, ketchup, brown sugar, salt, and crushed red pepper, then mop the pork lightly every hour to build layers of tangy flavor and help develop a rich bark.
- When the internal temperature reaches around 175°F and the bark is well set, wrap the pork using the foil boat method to protect the bottom while keeping the top exposed. Continue cooking until the pork reaches 203–205°F and feels probe tender with little resistance.
- Remove the pork from the smoker and transfer it to a cooler or oven set to its lowest temperature, around 170°F. Let it rest for at least 1 hour, or hold for up to 6–8 hours to keep it hot and ready for serving.
- Once rested, transfer the pork to a large pan and shred using two forks or meat claws. Discard excess fat and mix the meat with the rendered juices for maximum moisture and flavor.
- Serve the pulled pork on sandwiches, over nachos, or on its own with extra mop sauce if desired. Enjoy immediately while warm and juicy.
