Pulled Pork

1. 1

   Preheat the oven or smoker to 225 degrees F.

2. 2

   Score the fat cap of the butt, cutting through the fat only and not into the meat.

3. 3

   Rub liberally with the seasoning rub.

4. 4

   Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read thermometer, reaches 165 degrees F for slicing or 175 degrees F for pulling.

5. 5

   If you wish to use the meat later, wrap the butt in double foil to retain the juices and refrigerate or freeze.

6. 6

   If you are using the meat immediately, remove the bone by twisting it, it should easily come out.

7. 7

   Then slice it or use 2 forks to shred the meat apart.

8. 8

   To serve, use a 4-ounce portion of meat on a bun and top with BBQ sauce.

9. 9

   For North Carolina style add 2 tablespoons of coleslaw.

10. 10

    Savor and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.