Smoked pulled pork

The weekend project. Fall-apart tender with real bark.

You need

• 4–5 lb pork shoulder (Boston butt)
• ¼ cup BBQ rub
• Buns, slaw and BBQ sauce to serve

Steps

1. Rub the pork all over. Rest 1 hour or overnight in the fridge.
2. Fill the smoke box with pellets. Select Smoker at 250°F and preheat.
3. Smoke until the internal temperature reaches 200–203°F, about 8–10 hours. Wrap in foil at 165°F if the bark looks dark enough.
4. Rest 30 minutes wrapped, then shred with forks.

Tip: Top up pellets only if the smoke stops in the first few hours; after that the bark is set.

🌿 Make it healthier: Trim the fat cap before smoking, serve sauce on the side and pile it on slaw instead of a bun.

Handy for this recipe

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