EASY Smoked Pulled Pork Shoulder - Pork BBQ Recipes - Backyard Texas Barbecue

Описание: My Easy Smoked Pulled Pork Butt (AKA Smoked Pork Shoulder) is a go-to any time I am looking to feed a hungry crowd and don’t want too much fuss.

When making pulled pork, I like to make it more of a Texas Style pork so I get it nice and crispy on the outside, almost like a brisket.

Most smoked pork butt recipes call for a bone-in pork shoulder, sometimes also labeled a Boston butt roast or a pork butt. All of these labels are for the exact same cut of pork. None of them actually come from the butt end of the pig (which can definitely be confusing), but from the upper part of the shoulder.

I call this smoked pulled pork butt “EASY” is because of how little effort it really takes. This recipe doesn’t require any fancy injections, tools, spritzing concoctions, or wrapping to have it come out absolutely perfect every time. All you really need is a good pork shoulder, my simple BBQ rub, smoke and plenty of time.

How to make Smoked Pulled Pork Butt Shoulder:

Ingredients:
1 8-10 pound bone-in pork shoulder roast (also known as a Boston butt)
2-3 Tablespoons yellow mustard
1/4 cup Homemade Simple BBQ Rub
( find it here:    • Simple BBQ Rub Recipe - Dry Rub Recipe - B...   )
1 Tablespoon Homemade BBQ Sweet Rub for later use

Directions:
Preheat your smoker to 250 degrees F for indirect smoking.
Remove your roast from the packaging and wipe it down on all sides with paper towels.
Slather the entire exterior of the pork shoulder 2-3 Tablespoons of yellow mustard.

Season your pork roast on all sides, top and bottom, with the Homemade Simple BBQ Rub. Be sure it is coated all over.

Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots.

Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.

Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least 45 minutes before shredding.

Remove fat, bone and other unwanted parts and pull apart the shoulder.
Sprinkle the roast with an additional tablespoon or so of the Homemade Simple Rub. Serve and enjoy!

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