What You’ll Need
Here’s a list of all the Ingredients and cooking utensils your going to need to make this pulled pork.
Ingredients
- 1 Tablespoon kosher salt
- 1 Teaspoon Ground Black Pepper
- 2 Teaspoons Paprika
- 2 Teaspoons Brown Sugar
- 2 Teaspoons Chili Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1 Bone in Pork Butt
- 2 Tablespoons Yellow Mustard
Other Things You’ll Need
- A disposable Roasting Pan
- Aluminum Foil
- A Good Meat Thermometer
- Paper Towels
Preparation
Start by combining the kosher salt, ground black pepper, paprika, brown sugar, chili powder, garlic powder, and onion powder in a medium bowl to make a dry rub for the pork. Mix so that all the ingredients are well combined.
Now use some paper towels and pat them on the pork butt to remove extra moister. After you’ve removed the extra moister apply the yellow mustard to the pork butt. Using your hand rub the mustard all over until there’s a thin layer all over the pork butt.
After you have a thin layer of mustard covering your pork start spreading your dry rub mix on the pork butt. Make sure to cover the hole thing with the dry rub mix. Save some of the rub mix to add to the pork after it’s cooked.
After the pork butt is fully covered in the dry rub cover it in plastic wrap and let it rest in the refrigerator for 2 to 3 hours. The longer you let it rest with the rub on it the better. I like to prep mine the night before so it can rest all night.
Cooking
After you’ve let the pork butt rest it’s time to smoke it. I like to use either hickory or apple chips for smoking pork. Let your smoker heat up to 225F before putting the pork butt in.
Wile the smoker is heating up take the pork butt out of the refrigerator and place it in the disposable roasting pan. Let it out so that it starts to come up to room temperature about 15 to 20 minutes.
Once your smoker is ready and your pork has had time to come up to room temperature place the roasting pan with the pork in it in the smoker. After the pork is in the smoker keep an eye on the internal temperature. Once the internal temperature reaches 170F cover the roasting pan with aluminum foil. It may take 5 to 6 hours for the internal temperature to reach 170F.
After you cover the pan wait until the internal temperature reaches 200 before removing it from the smoker. This can take anywhere from 2 to 3 hours to happen.
After you remove the pan from the smoker leave it covered and let it rest at room temperature for 10 to 15 minutes. After it’s done resting remove the aluminum foil. Remove the bone it should pull out with nothing but your hands.
Using two forks pull all the pork apart make sure to mix it with the drippings in the bottom of the pan. After you’ve pulled the pork apart add the remaining dry rub to it and mix it in.
If you don’t have a smoker you can still make this pulled pork by using your oven and some liquid smoke.
That’s it all that’s left to do is to enjoy your pulled pork