Pulled Pork That Melts in Your Mouth (and Wins Over the Neighborhood)
Pulled pork is a BBQ classic—but that doesn’t mean it has to be boring. When it’s done right, it’s juicy, smoky, packed with flavor, and so good your guests will forget to put it on a bun. This version brings the heat, the sweet, and the meat—all powered by Rub Yer Meat BBQ Rub.
Here’s how to do it right.
What You’ll Need:
- 1 pork butt (aka Boston butt)
- Apple juice
- Rub Yer Meat BBQ Rub
- Foil
- Smoker set to 250°F
- A big cutting board
Step-by-Step: How to Make BBQ Pulled Pork
1. Trim & Score
Start by trimming off any loose fat or hanging pieces, then score the fat cap in a crosshatch pattern. This lets the rub soak in deeper and helps the fat render better during the cook.
2. Rub It Down
Now it’s time to rub your meat. Be generous—this pork butt is thick, and it needs a full coat of Rub Yer Meat to build that crave-worthy bark.
3. Smoke at 250°F
Place it on the smoker and let it ride. We’re aiming for low and slow—this is not a rush job. Let the smoke kiss that pork until it hits around 165°F internal.
4. Wrap & Braise
Once it hits temp, transfer it to a foil pan. Add a good splash of apple juice for moisture, then cover it tightly with foil and put it back on the smoker.
5. Cook Until Probe Tender
Let it ride until it hits around 200–205°F and feels like meat butter when you poke it. That’s when you know it’s ready.
6. Rest
Pull it off and let it rest—don’t skip this. Resting allows the juices to redistribute and keeps it from drying out.
7. Shred & Finish
Now it’s time to shred. Break that pork down into tender strands of smoky goodness.
Once it’s all pulled, hit it with another dusting of Rub Yer Meat (it’s a lot of meat—it can take it) and mix in some of that smoky juice from the pan. That’s where the flavor lives.
Serve it however you want—on a bun, on a plate, straight off the cutting board. No rules here. Just make sure you made enough, because once people get a taste, they’ll be back for seconds… and thirds… and maybe fourths.