Smoke Chops Pulled Pork BBQ
The Smoke Chops Pulled Pork BBQ recipe delivers tender, flavorful pulled pork with a smoky, tangy edge, perfect for BBQ lovers craving a classic Southern dish. Start with an 8-pound pork shoulder, trimmed of excess fat, slathered with yellow mustard, and generously coated with Butt Rub seasoning. Smoked low and slow at 225°F until it reaches an internal temperature of 203°F, the pork is occasionally spritzed with a 5:1 mix of apple juice and apple cider vinegar to enhance moisture and flavor. After smoking, the meat is wrapped in foil, rested for at least an hour (optionally in a towel-lined cooler for longer holding), and shredded while hot, yielding juicy, melt-in-your-mouth pulled pork ready for sandwiches or platters.
- Total Time: 8-12 hours
- Yield: 12 Servings
Ingredients
Scale
- 8 lb Pork Shoulder
- 3 TB Yellow Mustard
- Butt Rub to cover
- 10 TB Apple Juice
- 2 TB Apple Cider Vinegar
Instructions
- Trim fat from pork shoulder
- Slather pork shoulder with yellow mustard
- Cover pork shoulder with Butt Rub
- Smoke at 225° to internal temperature 203°
- Spray occasionally with 5 parts Apple Cider/1 part ACV
- Wrap meat in foil and rest for at least 60 minutes (wrap in towel and place in cooler to keep it longer)
- Shred meat completely while hot
- Prep Time: 15 minutes
- Cook Time: 8-12 hours
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