Article: 2026 BBQ Pulled Pork
2026 BBQ Pulled Pork
The secret to tender, juicy, mouthwatering BBQ pork is low and slow cooking. Think of your smoker like an outdoor slow cooker—same idea, just way smokier. Cooking low and slow gives tough cuts of meat time to break down and become super tender, while the low heat slowly melts marbled fat to keep the meat moist and packed with flavor. This recipe uses a Big Green Egg, but the technique works with other smokers as well.
Ingredients
- 1 (8–10 pound) pork butt (shoulder roast), bone-in
Dry Rub Mixture
- 2 tablespoons Lawry's Seasoned Salt
- 2 tablespoons sugar
- 1 tablespoon chili powder
- 2 tablespoons steak seasoning
- 1 tablespoon sweet smoked Spanish paprika
- 1 tablespoon garlic powder
- 1 tablespoon cayenne
Directions
- In a bucket of water, soak a handful each of lump chunk apple and hickory woods for at least 1 hour.
- Prepare the dry rub by mixing all of the spices together. Rub generously over the pork butt and let it rest at room temperature for 1 hour.
- After 30 minutes, prepare your smoker or Big Green Egg (BGE). If using a BGE, fill the firebox with lump charcoal and open the lower vent fully. Ignite the charcoal using an electric starter and leave the lid open until the coals begin to glow red. Add the soaked wood chunks and stir together with the charcoal. Place the plate setter with the legs up and position a drip pan on the plate setter. Close the lid and allow the temperature to reach 250°F.
- Once the smoker reaches a stable 250°F, quickly add the pork butt to preserve the temperature. Position the meat over the drip pan below.
- Pro Tip: Use probe thermometers to monitor both the grill temperature and the internal meat temperature. The internal temperature may stall for several hours before continuing to rise. Patience is key.
- After about 8 hours, the bark (outer crust) should be fully formed and the pork should reach an internal temperature of 190–195°F, ideal for pulled pork.
- Remove the pork butt from the smoker. Wrap it in foil and a towel or blanket and let it rest for at least 1 hour.
- Using meat claws or two forks, pull and shred the pork. Mix in some of the flavorful bark, while removing most excess bark, fat, and the bone. Serve with your favorite BBQ sauce and enjoy immediately.