Smoked Pulled Pork
My husband made this pulled pork and it was a hit. It’s packed with mesquite flavor, slow-cooked to perfection, and finished with a tender, juicy bite. A generous pork rub, a hint of beer for moisture, and the perfect low-and-slow technique make this a must-try for any BBQ lover. Whether you shred it for sandwiches or enjoy it as-is, this smoked pork is irresistibly good.
PREP TIME: 5 MINS COOK TIME: 5 HRS TOTAL TIME: 5 HRS, 5 MINS
Ingredients
- 2.5 pounds pork butt
- Your favorite pork rub (we used Bad Byron’s Butt Rub)
- Mesquite wood chunks
- 1 cup beer
Instructions
Generously season the pork butt with your preferred rub, ensuring an even coating. Let it sit at room temperature while you prepare the smoker.
Set your smoker to 250°F and add mesquite wood chunks for a deep, smoky flavor.
Add beer to the evaporator bin to enhance moisture and flavor.
Place the pork butt in the smoker and smoke until the internal temperature reaches 125°F.
Once the pork reaches 125°F, wrap it in aluminum foil and increase the smoker temperature to 300°F.
Continue cooking until the internal temperature reaches 225°F.
Remove the pork from the smoker and shred.
Enjoy!
Did you make this?
Tag me on Instagram @foodwithaihoa, subscribe to my email list, and be sure to follow me on social media for more recipes!
