Smoked Pulled Pork Barbecue Recipe by the BBQ Pit Boys
Love Pulled Pork Sandwiches? Try this easy to do recipe for real Barbecue Pulled Pork, all done on a simple backyard BBQ smoker.
All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce.
After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker.
When the internal temp. of the meat reaches around 175f-195f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat.
Shred as shown, and enjoy!
-BBQ Pit Boys
You can print out this BBQ Pit Boys recipe at http://www.BarbecueWeb.com
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Duration : 0:8:25
[youtube Er59tnrZvWg]
Makes my mouth …
Makes my mouth water. Good Video
Just smoked a …
Just smoked a shoulder today. Turned out good too. Nothing better than smoked pork shoulder (cooked for 13 hours). and pork ribs (2+2+1 method) on game day….best thing about smoking is the beer!
I do it all the …
I do it all the time in the winter. I have arthritis and it’s hard for me to get outside when it’s icy. Sure, it’s not as good as being cooked on the grill, but it’s still pretty tasty!
That looks so …
That looks so wonderful! The meat looks so juicy and tender! I love your videos!
God Bless
looks lil dry
looks lil dry
well it wouldn’t be …
well it wouldn’t be bbq if there wasn’t a bbq involved would it
no kidding, anybody …
no kidding, anybody who cooks BBQ in a crockpot or the oven should not be allowed to eat BBQ
LoL
LoL
absolutely never …
absolutely never cook bbq in a slow cooker.
I used to be …
I used to be vegetarian until this video
I am ready to eat. …
I am ready to eat. .. starving.
vp
As my father in a …
As my father in a joking way would say Yourrrrrrr so mean.
not for low and …
not for low and slow. The fat gets very tough and chewy when you cook it for 12 hours and it starts to suck out the moisture.
U gotta leave the …
U gotta leave the fat on it holds all the flavor and keeps tha
Meet moist
works great in …
works great in crokpot (slow cooker), use liquid smoke, sugar, crushed red pepeer, vingear, etc. Works great!
chuck norris is …
chuck norris is cooking
dont do it in a …
dont do it in a slow cooker. you dont get the smoke flavor
yes, it works very …
yes, it works very well. dont expect the crusty balck outside though. that only happens when you bbq it with coal, smoke etc. not to worry though. a slow cooker works well.
rub your pork butt down, with the bbq rub of your choice. if you need one, let me know. roll a large ring of aluminum foil, and set it in your slow cooker,and set your pork butt on top. this is so your pork doesnt touch the bottom of the cooker. add 1/2 can of beer, and 12 ounces of apple juice. turn on low for 12 hours.
I hear you can make …
I hear you can make pulled pork in a slow cooker too. Would it come out anywhere near as tasty looking as this? Ofcourse I only just heard about slow cookers, totally unknown appliance here in scandinavia, buying one on ebay right now.
I usually put the …
I usually put the fat in a small pyrex dish cut into cubes over the hottest part of my offset smoker. The fat is completely liquefied at about the 3 hour mark and it also retains some smoke flavor. From there, I move the dish to a cooler location in the smoker and sparingly brush some on every two hours with a spray of apple cider before hand.
How do you melt the …
How do you melt the fat? Frying pan?
Is this Clint …
Is this Clint Eastwood?? Sounds like him a little.
Do you cook on R2D2 …
Do you cook on R2D2 or what ????
YOU DA MAN
YOU DA MAN
The problem with …
The problem with the fat cap is it won’t usually completely render off during smoking and the flavor cannot penetrate the meat. I cut it down to an eight inch layer on top. from there I take the rest of the fat, melt it down and baste the meat with it every two hours. It keeps the moisture in without all the fat on top.