Texas-Style Pulled Pork
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3 INGREDIENTS • 7 STEPS • 6HRS

Texas-Style Pulled Pork

I call this recipe “Texas Style Pulled Pork” because it reminds me of the way brisket and spare ribs are cooked in the Lone Star State. Simple, 3-ingredient shredded pork done right.
Love This Recipe?
I call this recipe “Texas Style Pulled Pork” because it reminds me of the way brisket and spare ribs are cooked in the Lone Star State. Simple, 3-ingredient shredded pork done right.
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/

6HRS

Total Time

Ingredients

Servings
8
us / metric
Pork Shoulder
8 lb
Pork Shoulder
or Pork Butt
Coarse Kosher Salt
4 Tbsp
Coarse Kosher Salt
Ground Black Pepper
4 Tbsp
Ground Black Pepper

Nutrition Per Serving

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Calories
852
Fat
56.2 g
Protein
79.4 g
Carbs
2.2 g
Love This Recipe?
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/

Cooking Instructions

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step 1
Prepare Smoker for indirect cooking at 275 degrees F (140 degrees C) using chunks of Post Oak added to the hot coals for smoke flavor.
step 1 Prepare Smoker for indirect cooking at 275 degrees F (140 degrees C) using chunks of Post Oak added to the hot coals for smoke flavor.
step 2
Combine Coarse Kosher Salt (4 Tbsp) and Ground Black Pepper (4 Tbsp) in a small mason jar or bowl.
step 3
Season the outside of the Pork Shoulder (8 lb) with a good dose of the salt and pepper seasoning on all sides.
step 3 Season the outside of the Pork Shoulder (8 lb) with a good dose of the salt and pepper seasoning on all sides.
step 4
Place the pork on the smoker and cook for 4-5 hours or until internal temperature reaches 165 to 170 degrees F (73 to 76 degrees C).
step 4 Place the pork on the smoker and cook for 4-5 hours or until internal temperature reaches 165 to 170 degrees F (73 to 76 degrees C).
step 5
Wrap the pork in peach butcher paper and return to the smoker.
step 5 Wrap the pork in peach butcher paper and return to the smoker.
step 6
Monitor the internal temperature with a probe thermometer inserted into the center of the pork. Final target temperature should be 198 to 200 degrees F (92 to 93 degrees C).
step 6 Monitor the internal temperature with a probe thermometer inserted into the center of the pork. Final target temperature should be 198 to 200 degrees F (92 to 93 degrees C).
step 7
Rest the pork in a dry cooler for at least 1 hour before serving. To serve, remove the blade bone and shred the pork butt by hand.
step 7 Rest the pork in a dry cooler for at least 1 hour before serving. To serve, remove the blade bone and shred the pork butt by hand.

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Tags

Dairy-Free
American
4th of July
Gluten-Free
Comfort Food
BBQ
Lunch
Keto
Low-Carb
Shellfish-Free
Dinner
Pork
Game Day
Labor Day
Memorial Day
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