Slow Smoked Pulled Pork Barbecue Recipe by the BBQ Pit Boys
Love Pulled Pork Sandwiches? Try this easy to do recipe for real Barbecue Pulled Pork, all done on a simple backyard BBQ smoker. All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce. After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker. When the internal temp. of the meat reaches around 195f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat. Shred as shown, and enjoy! -BBQ Pit Boys You can print out this BBQ Pit Boys recipe at www.bbqpitboys.com —
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Can one put it on a grill if you don’t have a smoker or will it turn out crappy?
pork butt (boston) is pork butt not shoulder
a shoulder or picnic will not cook the same (shred)
@chefjenesis i think he said to keep it foiled for one hour. and no i’m pretty sure he put it in the fridge or just left it out, not more heat.
What is the deal with the axe? I know I have an axe planted in every tree stump in my yard, but how does that add to the video?
Yes tougher
what if the temp gets hotter during the cooking, will it make the pork tough?
nice…
I personally however would keep all the fat on. That slow and slow will render off most of it, and that remaining fat is just super tasty.
this guy is good
You do not put back on heat, it is a cooling process.
You can use foil, a covered pan, or place it in microwave (heat off) to let it rest which means the juices suck back in while cooling down. You should let it rest at least 15 min. When I BBQ a lot I let some of it rest and then put in fridge and next day cut up and freeze.
hope that helps…
@ tyger2 thanks for the feedback…
They said wrap in foil for 45mins and let rest, so assume no more heating required.
wow this turned out great… i cant hear what you say bc im deaf… how long do yo0u keep it foiled? and do you place it back on the heat after its foiled?
Awesome! Thanks!
like ur voice! great video
sweet… thank you for the help!!!
Try mixing the water with apple juice it’s great!!
I injected my pork butt with worstichier(sorry about spelling), sugar, salt, apple juice, and water before I smoked it. Man, was it good. Next time I’m gonna use the same but add some tobassco chipotle to it.
Great Video
MAN!! love it!!
luv the sound track who is that anyway??
by the sounds of your voice, i am going to guess you have to let your neighbors know when you move, huh?
I REALLY GOT TO TRY PULL PORK
Got a 9lb pork shoulder on the weber grill right now..it’s in it’s 9th hour of being smoked between 220 and 300 degrees, internal temp is at 190. It looks awesome ! Thanks for doing the video.
hey guy,im doing the same thing guy..cold beer and homemade bbq-thats life after iraq…im out yeeeeeeeehaaaaw! time to do some bbqing..these recipes ROCK!!
I have two huge pork butts I’m smoking today on my Weber Smokey Mountain Smoker for my New Years Eve Party tonight. I’ll do them like this video. I do cut the meat in half so it cooks faster and you get more of that crusty outer part.
This series has made me a Master in my own neighborhood. I’ve amazed everyone, and its all so simple.