Smoked Pulled Pork Butt
Serves 10
15 mins prep
780 mins cook
795 mins total
A tender, smokey, and sweet pulled pork butt, smoked low and slow until probe tender, then shredded and tossed in its own reserved juices and pecan seasoning.
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Smoke the pork butt at 250°F until its internal temperature reaches about 170°F. Then, wrap it up in a boat (refer to previous posts for technique) and continue cooking until it is probe tender, which is typically around 204°F internal temperature. Once cooked, let the pork butt rest for an hour. Finally, shred the pork and toss it in the reserved juices and additional Heath Riles BBQ Pecan seasoning.