Rub It Til It Smokes

Smoked Pulled Pork

Smoked Pulled Pork

Print Recipe
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.


  • 1/2 Size Aluminum Foil (~9“x13”) Disposable Tray
  • Hickory Pellets
  • Smoker


  • 1 Pork Butt preferably bone-in
  • RITIS Rub


  • 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.