Smoked Pulled Pork

Smoked Pulled Pork

Save Print

Prep time

10 mins

Cook time

12 hours

Total time

12 hours 10 mins

Serves: 6

Ingredients

• 1 (3-5 pound) Boston Butt
• yellow mustard to coat

Caveman Blend:

• 4 tablespoons smoked paprika
• 2 tablespoons sea salt
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoons ground black pepper
• 1 tablespoon dried oregano
• 1 tablespoon ground white pepper
• 2 teaspoon cayenne pepper

Mop Sauce

• ½ cup apple juice
• 1/2 cup olive oil

Instructions

1. Make the caveman blend by combining all the spices listed in a bowl and mixing well (you will not need all of this, store the extra in an airtight container or ziploc)
2. Make your mop sauce (only if smoking) but combining the ingredients in a spray bottle
3. Apply a thin coat of mustard to your pork butt
4. Generously cover the entire pork butt with the caveman blend
5. Wrap the seasoned pork butt in plastic wrap or put it in a large ziploc and let sit in the refrigerator for at least 8 hours but up to 48

Smoker

1. Bring your smoker or your BBQ to 225 degrees fahrenheit and prepare it to use indirect heat
2. I use an electric wood pellet smoker so I just set the temperature after I added all of my hickory wood pellets
3. Plan on smoking your boston butt for 60-90 minutes per pound or until it reaches an internal temperature of 190 degrees fahrenheit
4. Remove your boston butt from the refrigerator at least 30 minutes before you plan to start smoking it to allow it to come to room temperature
5. Place your boston butt on the smoker fat side up and plan on basting with your mop sauce every two hours until completion
6. Once your butt has finished, either let it sit for 1 hour before pulling so you don’t burn yourself or use tools to shred it
7. Serve with your favorite sauce or side and I recommend my Beasty BBQ Sauce

Crockpot

1. Remove your boston butt from the refrigerator and place in the bottom of your crockpot
2. Add 1/2 cup of olive oil and ½ cup of apple juice to the crockpot
3. Cover and set on low for 12 hours
4. Once done, shred with forks
5. You can put the pork back in its delicious broth or serve with my Beasty BBQ Sauce