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Pit Barrel Cooker Smoked Pulled Pork
Smoked Pulled pork is delicious cooked low and slow until it melts in our mouth. The Pit Barrel Smoker makes this classic BBQ dish quicker and easier than a traditional smoker. A great beginner smoking dish for anyone!
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Course:
Main Course
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
5
hours
hours
Resting Time:
30
minutes
minutes
Total Time:
5
hours
hours
40
minutes
minutes
Servings:
12
servings
Calories:
301
kcal
Author:
Matt
Ingredients
▢
8
pound
Boston Butt Roast
▢
½
cup
BBQ rub
▢
2
cups
Carolina Sauce
can substitute Apple juice or beer
US Customary
-
Metric
Instructions
Prepare smoker for cooking. General guideline for ambient temperature of the smoker is 225- to 250-degrees. Use oak or hickory wood for flavor.
Coat the pork with the dry rub.
Place in the smoker either by hanging with hooks or on rack with fat side up. Cook until the internal temperature reaches 160-degrees.
Remove and wrap in foil. Add Carolina sauce, apple juice, or beer to Boston Butt. Be sure to leave the fat cap up.
Return to smoker, and place on rack. Cook until it reaches an internal temperature of 195-degrees. Remove to rest in foil on counter.
Allow the meat to rest for about thirty minutes. Remove from foil, remove the bone, and shred the meat.
Serve immediately or store in an airtight container for up to one week.
Notes
Our
Eastern North Carolina Vinegar BBQ Sauce
is great for this recipe!
Nutrition
Serving:
1
serving
|
Calories:
301
kcal
|
Carbohydrates:
7
g
|
Protein:
36
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
124
mg
|
Sodium:
143
mg
|
Potassium:
691
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
88
IU
|
Vitamin C:
2
mg
|
Calcium:
58
mg
|
Iron:
3
mg