Pulled Pork BBQ 101

Pulled Pork BBQ 101

Learn the Basics and Build from There!

Pork is the BBQ standard in my part of the world, and it is sure hard to beat when done right. Smoking a pork roast can be somewhat intimidating at first, especially since expectations run high here in the great state of Georgia, but producing a moist, tender pulled pork sandwich will earn you many pat-on-the-backs from your friends and family.


Pork BBQ is typically made from the shoulder cuts of the pig, but there is much debate over which cut is better. The shoulder blade, or upper part of the shoulder goes by many names, but is mostly referred to as the Boston Butt. The Boston Butt is usually boneless, and has a high fat content. The fat makes it very tender and moist, and that is why it is a favorite cut for most BBQ enthusiasts. The lower part of the shoulder is most commonly called the Picnic Roast, and while the fat content is considerably lower than the Boston Butt it has a large bone through the center of it. This bone is what makes the Picnic Roast a favorite among a minority of BBQ enthusiasts (including myself) because it imparts a great deal of flavor to the meat. Whichever one you choose just know that there is a trade-off with either one, the Butt has less flavor, but the Picnic is less forgiving when overcooked.

There is no shortage of recipes, techniques, and opinions on the internet. The key is to do your research, practice and try different things to find out what works best for you and your critics (i.e. - friends and family). Below are the basic steps to help get you started.

Here is what you will need:
     - Pork roast
     - Pork rub
     - Apple juice, in a spray bottle

Step 1:
Begin your preparation the night before your smoke. Remove any skin and excess fat. Then rinse the roast, and pat dry with paper towels.

Step 2:

Spray the roast lightly with apple juice, and then apply a generous coating of your pork rub.

Step 3:
Wrap your roast tightly with plastic wrap, and store it in the refrigerator overnight. This allows the rub to penetrate the meat which will give you a better bark.

NOTE: When you remove the plastic wrap the next morning you may need to touch up some areas with fresh rub.

Step 4:

Prepare your smoker.

The method most people use is called the minion method, and the idea is simple. Place enough charcoal in your smoker to last for the entire cook, and put a small amount of lit charcoal in the center. The lit coals will ignite the unlit coals as the cook progresses. I like to use a small coffee tin with the bottom cut out to put the lit coals in. Just don't forget to remove it before you start the cook.

Place your smoke wood on top of the unlit coals. Most fruit woods go well with pork such as apple or peach, but hickory and pecan are good choices as well. However, for this method I would suggest chips instead of chunks.

IMPORTANT NOTE: If you use a tin can, but sure to lift the can out with pliers. It will be very hot!

Step 5:
Put your roast directly on the rack and adjust your vents to maintain a temperature of 225°F. Cook time will vary depending on the size and fat content, but a good rule of thumb is 1.5 hours per pound of meat. Give the meat a generous spray-down with apple juice every hour. This will keep the meat moist, and prevent to bark from finishing off too soon.

Step 6:
About half-way through your cook the roast will stop absorbing smoke. At this point wrap it tightly in aluminum foil, and pour a small amount of apple juice in the foil with the roast.

Step 7:
Cook the roast until it reaches the desired internal temperature. For Boston Butts, 190-200°F. For Picnic Roasts, 180-190°F. The lower temp for the Picnic is due to its lower fat content. If you cook it much longer it will dry out.

NOTE: The meat will continue cooking for 20-30 minutes after you pull it off. This is known as "carry-over". For example, I pulled the above Picnic Roast off at 183°F with the expectation that it would rise another 5-7° for my desired internal temp of 190°F.

Can you believe I forgot to take a picture?!

Step 8:

Pull or chop the meat, drizzle with your favorite BBQ sauce, and enjoy!

I would love to see your comments, or the changes that you made to make it your own!