Pulled Pork Recipe

Trim and apply rub

Trim excess fat from the pork butt, leaving a thin fat cap (about 1/4 inch) to baste the meat while smoking. Pat the pork dry with paper towels. Rub the pork all over with olive oil to help the rub adhere.

In a small bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, cumin, and mustard powder. Rub this mixture evenly over the entire pork butt, pressing to adhere. Let rest in the refrigerator for at least 1 hour or up to overnight for deeper flavor. Bring to near room temperature (30–60 minutes) before smoking.

Preheat your smoker to 225°F (107°C). Use hardwoods like hickory, apple, or pecan for good pork flavor. Set up for indirect heat.

Place a drip pan beneath the grates under the pork to catch drippings. Add wood chips or chunks to the smoker according to your smoker's instructions.

Combine apple juice, apple cider vinegar, water, brown sugar and salt in a spray bottle or small pan. This mixture will be used to mop or spritz during the smoke to maintain moisture and add flavor.

Place the pork butt fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the meat, avoiding bone. Smoke at 225°F (107°C) until the internal temperature reaches 165°F (74°C). This typically takes about 4–5 hours for a 4 lb butt, but time varies—monitor temperature rather than time.

Every 45–60 minutes during the initial smoking period, lightly spritz or mop the pork with the apple juice mixture to maintain surface moisture and build a nice bark.

When the pork reaches 165°F (74°C), wrap it tightly in heavy-duty aluminum foil or butcher paper with a few tablespoons of the apple juice mixture added into the wrap to promote steaming. Return to the smoker.

Continue smoking until the internal temperature reaches 200–203°F (93–95°C) and the meat is probe-tender (a thermometer probe should slide in with little resistance). This final stage may take another 2–4 hours depending on the meat and smoker.

Remove the wrapped pork from the smoker and let rest, still wrapped, in a cooler or warm place for at least 45 minutes to 1 hour. This resting period allows juices to redistribute and the meat to become easier to pull.

While the pork smokes or during resting, make the sauce. Heat vegetable oil in a medium saucepan over medium heat. Add the diced onion and cook until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Add ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, salt, and black pepper. Stir to combine and bring to a simmer.

Lower the heat and simmer gently for 12–20 minutes, stirring occasionally, until the sauce slightly thickens and flavors meld. Taste and adjust seasoning, adding more vinegar for tang, sugar for sweetness, or hot sauce for heat.

If you prefer a very smooth sauce, blend with an immersion blender or regular blender until smooth. Keep warm until ready to serve, or refrigerate and reheat when ready.

Carefully unwrap the rested pork. Using two forks, meat claws, or gloved hands, pull the pork into shreds, removing any large pieces of fat. Discard excess fat and the bone if present.

Toss the pulled pork with 1 to 1 1/2 cups of the homemade BBQ sauce (reserve some sauce to serve on the side). Adjust the amount to taste — the pork should be well coated but not drenched.

If desired, lightly butter the brioche rolls and toast them on a griddle or in a skillet for 1–2 minutes per side until golden.

Assemble sandwiches: pile pulled pork onto the bottom half of each brioche roll, top with pickles and a scoop (about 1/2 cup) of coleslaw, then the top bun. Serve extra BBQ sauce on the side.

Leftovers: store pulled pork and sauce in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.