Smoked Pulled Pork
This simple pulled pork recipe produces a flavorful and smoky dish that can be enjoyed any day of the week. For best results, smoke on a Recteq. Easy cleanup too.
Equipment
- 1/2 Size Aluminum Foil (~9“x13”) Disposable Tray
- Hickory Pellets
- Smoker
Ingredients
- 1 Pork Butt preferably bone-in
- RITIS Rub
Instructions
- Preheat smoker to 225°F
- Place pork butt in aluminum tray.
- Generously coat the outside with RITIS Rub, turning to coat every nook and cranny. Finish by placing the fat cap down toward the bottom of the pan. I find this insulates the meat from the heat below and allows more bark to form directly on the exposed meat.
- Place tray in smoker (yes, keep the butt in the aluminum tray).
- At 4 and 6 hours, check the pork’s bark color. If it’s to your liking gently cover pork and pan with aluminum foil. I let mine go the full smoke uncovered to develop a deep bark. If I need to free up space in the smoker, I’ll cover with foil and finish at the same temp in a convection oven.
- Cook until the pork’s internal temp reaches 200-210°. This can take anywhere from 10-16 hours. Remove from smoker, saving the juices collected in the tray.
- Remove pork from the juices and place pork in a large mixing bowl.
- Gently pull apart while incorporating some of the tray juices and additional RITIS Rub back into the pulled pork until seasoned to your preference.
