Texas Style Pulled Pork
Don’t know how to make a pork butt? You’ve come to the right place. Texas Style is one of the easiest styles of cooking. Beginner or professional, this Boston Pork Butt recipe is a bbq lovers dream.
- 8 lb Pork Butt
- 1/4 cup yellow mustard
- ¼ cup salt
- ¼ cup black pepper
- ½ cup apple cider vinegar
- ½ cup apple juice
Remove pork butt from packaging, pat dry with a paper towel and trim of any excess fat.
Rub a thin layer of mustard on all sides of the pork. This is used as a binder for the dry seasoning to adhere to.
Mix equal parts of table salt and black pepper (about ¼ cup of each) and apply liberally to all surfaces of the pork butt.
Transfer pork butt to your smoker grill, burning post oak wood around 275-300°. Lay the pork with the fat side toward your heat source.
About once per hour, liberally spray the pork butt with a 50/50 mixture of apple cider vinegar and apple juice.
Smoke for a total of about 6-7 hours until reaching an internal temperature of about 195°.
Wrap the pork butt in heavy duty aluminum foil and allow to rest in a dry cooler for a minimum of 1 hour to allow the meat to retain the juices.
After a sufficient amount of resting time, unwrap the pork and it should pull apart by hand with ease.
Calories: 307kcal | Carbohydrates: 1g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 1961mg | Potassium: 787mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg