Smoked Pulled Pork


  •  1 Pork Butt
  • Mustard
  • Pork Seasoning
  • Tin pan
  • Tin Foil
  • Bacon Grease
  • Butter
  • Honey


Step 1

Rub both sides of pork butt in thin layer of mustard

Step 2

Sprinkle on medium-thick layer of pork seasoning evenly to cover all surface area

Step 3

Smoke for 4 ½ hours, fat cap face down, at 230F

Step 4

Mix ½ bacon grease, ½ cup butter, and ½ cup honey together & pour evenly over pork butt (turn the butt fat side up) in a tin pan, wrap foil over the tin.

Step 5

Smoke for 4+ hours, fat cap face up, at 260F (make sure internal temperature breaks 200F & probe tender)

Step 6

Remove from the smoker. Remove the bone and pull the pork (remove excess liquid if needed)


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