Stupid-Easy Recipe for Texas-style Salt and Pepper Pulled Pork (#1 Top-Rated)


This ultra-simple recipe with a salt and pepper rub lets the pork shine while adding some killer bark. Pork shoulder, or butt as it’s commonly called, is one of the most forgiving meats to put on a smoker for a long, low and slow cook. The marbling that runs through the meat makes the cut ideal for the novice pitmaster because the intramuscular fat keeps it juicy. Another bonus: A single butt feeds a large group of people. Serve the pulled pork on its own or on sandwich rolls, hamburger buns, or Texas toast (thick garlic bread toasts), with a side of beans, coleslaw, and fried pickles. As for the smoker, follow the manufacturer’s instructions to maintain the heat. If you’re using a bullet type, a smoker that’s at least 22-½ inches will require less tending than an 18-inch one. For smoking you’ll need 2-4 cherry wood chunks or 1-2 cups wood chips, depending on what your smoker requires; or use apple wood or pecan wood.

Satisfy your sweet tooth with this easy-to-make recipe for Texas-style Salt and Pepper Pulled Pork.

1. Info for Texas-style Salt and Pepper Pulled Pork

  • Cook Time: 8 Hr 30 Min
  • Total Time: 8 Hr 30 Min
  • Servings: 12
  • Calories: 299.74 kcal

2. Ingredients for Texas-style Salt and Pepper Pulled Pork

  • pork butt
  • yellow mustard
  • kosher salt
  • black pepper

3. Directions:

  1. Set pork on a sheet pan and coat it all over with mustard. Season all over with salt and pepper, pressing seasonings into the meat. Set aside at least half an hour.
  2. Meanwhile, fire up your smoker and bring it to 275°F. Add 2-4 chunks cherry wood (or 1-2 cups cherry wood chips) to smoker, distributing it over the coals, and wait a few minutes for it to ignite and start smoking. If you have one, insert a leave-in thermometer probe such as the Yummly Smart Thermometer into the thickest part of the meat (not touching the bone).
  3. Place pork butt on the smoker grate, fat side down. Cook until meat reaches an internal temperature of 200°F, about 7 hours.
  4. Remove pork from smoker, wrap in pink butcher’s paper or foil, and place in a cooler or turned-off oven to rest for about 1 hour.
  5. Use hands (with gloves) or 2 forks to shred the pork. Serve pulled pork and enjoy! Any leftovers keep refrigerated up to 2 days or frozen for 3 months.

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