BLACKBERRY BABE

This Smoked Pulled Pork recipe is my family's go-to. Feed a crowd with this tender, savory pork, with a simple spice rub and basting liquid!

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– Pork shoulder (pork butt) For the rub: – Brown sugar – Smoked paprika – Onion powder – Garlic powder – Dried thyme – Black pepper – Cayenne pepper  For the basting liquid: – Light beer – Apple juice

Remove your pork shoulder from the refrigerator and allow to rest on the counter to remove the chill. Remove the fatty side of the pork

PREP PORK SHOULDER

1

In a small bowl, combine the ingredients for the rub and pat thoroughly on the surface of the pork shoulder.

COMBINE RUB INGREDIENTS

2

Prepare your smoker to cook at the temperature range of 225-250 degrees F.

PREP SMOKER

3

Place the pork directly on the grates. Smoke for 2 hours for per every pound of meat, an estimated 12-13 hours for a 6 pound pork butt.

COOK THE PORK

4

Combine the ingredients for the basting liquid. Every two hours, baste the pork butt. 

BASTE

5

Remove the pork when it reaches a minimum of 195 degrees Fahrenheit internal temperature

REMOVE PORK

6

Place in a baking dish. Cover with aluminum foil and allow for rest for at least 30 minutes before pulling the meat.

PULL THE PORK

7