Low And Slow Pulled Pork

bbq brisket

Here we have a great recipe for you to add to your collection. This would make a great addition to your next tailgating party, or even your next family get together. Who doesn’t love BBQ? Pulled pork done low and slow is classic southern greatness. Gather up some family and friends and their will be a good time had by all. Ah enjoy!


  • 1 Boston Butt roast 5-6 ponds.
  • Hardwood chips (hickory preferred), soaked in water for minimum 1hr (24hr preferred).
  • Apple juice, for spritzing


  • 1 cup dark brown sugar, firmly packed
  • 1/2 cup garlic, granulated
  • 1/2 cup kosher salt
  • 1/2 cup paprika
  • 2 tablespoons onion, granulated
  • 1 tablespoon dry mustard
  • 1 tablespoon creole seasoning
  • 1 tablespoon chili powder
  • 1 tablespoon ground red pepper
  • 1 tablespoon cumin
  • 1 tablespoon ground black pepper


  • 3/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1/4 cup chili sauce
  • 2 tablespoons onion, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dry mustard
  • pinch ground red pepper


  1. Mix all rub ingredients together. Store in airtight container. Set aside.
  2. For the sauce, mix all ingredients in a saucepan over medium heat. Bring to a boil.
  3. Reduce heat, simmer for 40 min stirring occasionally. Set aside.
  4. If needed trim the fat back to about 1/8 inch on shoulder.
  5. Sprinkle meat generously with rub, massaging it into the meat.
  6. Wrap tightly in plastic wrap and chill in refrigerator overnight.
  7. Take the meat out of the refrigerator and let sit for about 45-60 minutes. Having the pork at room temperature is very important because if you put it into the smoker cold, the outer portion will burn.
  8. Prepare your smoker or grill until the temperature reaches 250 f, no hotter.
  9. Place the meat on the smoker fat side down, after 2 hours turn the meat over so it is fat side up. Total cook time will be about 1 1/4 hours per pound.
  10. Maintain the cooking temperature  in the smoker between 225f and 250f.
  11. Use a pit thermometer for an accurate reading. If the smoker temperature is hotter than 250f the meat will cook to quickly, any lower than 225f, and the meat will not get done.
  12. Every time wood chips or charcoal  is added, spritz the meat with apple juice from a spray bottle this will add moisture and a fruity background flavor during cooking.
  13. Remove the meat from the smoker with two hours remaining, and place on heavy-duty aluminum foil. Spritz generously with apple juice, and tightly seal foil around pork.
  14. Place meat back on smoker and cook for two hours more.
  15. Using an instant read meat thermometer check the internal temperature of the thickest part of the meat, being careful not to touch the bone with the tip of the thermometer  When the internal temperature reaches 160f the pork is done.
  16. Remove the meat from the smoker and let it cool for 15 to 30 minutes.
  17. Remove foil after it has cooled enough to handle. Remove the bones, which should come out easily.
  18. Begin pulling or shredding the meat with two large forks, and place in a large baking dish or pan. Remove and discard all the remaining fat.
  19. Add sauce to pork and toss. Now Enjoy!
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Posted in Mains, Recipes
One comment on “Low And Slow Pulled Pork
  1. Kathy says:

    My mouth is watering. That looks really good!!


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NaBloPoMo May 2013


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