Perfect Pulled Pork

I have been doing a lot of barbecuing over the last few years, with excellent results.  People always ask what my secret is for perfect ribs, brisket, and pulled pork.

This Instructable will cover my technique for pulled pork.  The methods are similar for brisket and ribs as well.

The smoker that I'm using in this Instructable is a Traeger pellet grill, but the cooking and preparation are the same regardless of smoker type.  I also smoke with charcoal with Weber Smokey Mountain, and a Weber kettle grill with a Smokenator attachment.

Just remember - low and slow.  Low temperature cooking for a long period of time!

 

 

 

 

 

 

Step 1: Start with the meat

Pulled pork comes from smoking a pork shoulder.  Often times, you will hear this referred to as "pork butt".  That is also correct.  When you buy a pork shoulder, it will come as two pieces.  One of the pieces is the Boston butt, and the other is the Picnic.  Not sure where the names came from.

When you buy a pork shoulder, they are available as boneless or bone-in.  I use either, depending on what's available.  Some prefer the bone-in, and say that the meat is more flavorful.  I have not been able to tell the difference.

I usually buy meat at Costco.  They have great pork shoulders, ribs, and brisket.

Most of the shoulders are between 14 - 18 pounds.

 

 

 

 

Comments

[a_martin001]

This is fantastic! I would love to try this i just need a little more info:

How and when do you add more coal? If I use smoking chips, when and how many should I add?

Thanks!

[meikj]

Thanks for the compliments. For coal/wood management, that's a whole Instructable in itself! Do a web search for "Minion method" for some good details.

In this Instructable, I am using a Traeger pellet grill, so it automatically manages the fire and smoke.

I will do another in the future with a Weber grill and charcoal.

[AussieAnglerGal]

mmm sounds great! slow-cooked meat is fantastic

[jessyratfink]

Oh wow - that looks fantastic :D