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Pulled Pork

Slow Smoked Pulled Pork Butt

I have smoked pork butt a few times now but did these on a lower temperature and also used a different rub mix. Served with pork crackling and home-made apple sauce. Read my method and full recipe.
Course Main Course
Cuisine American


  • 1 Pork Butt
  • 2 tbsp French's Classic Yellow Mustard
  • 60 g 'Dominator' Oakridge BBQ Rub
  • 140 g 'Secret Weapon' Oakridge BBQ Rub
  • Apple Juice
  • Cider Vinegar
  • Red's Kansas City BBQ Sauce


  • Depending on how much fat is on your pork, trim the majority off. Be careful not to start cutting into the meat. Leaving a thin layer will be fine as it will render down and also help keep the meat moist. Put this to one side as you should definitely use it to make crackling (recipe to follow).
  • At least 1 hour before you start cooking remove the pork from the fridge, and brush all over with yellow mustard. Mix the Oakridge BBQ Rubs together, and then sprinkle the rub mix over the pork butt.
    Uncooked Pulled Pork
  • Add the pork to the smoker, and add your chosen wood chunks. With pork, I typically use either apple or cherry chunks, although for this cook I used cherry.
  • Cook for 3 hours, then start to spritz your meat every hour. I used a mix of 2 parts apple juice to 1 part cider vinegar.
  • Cook your meat until it reaches 203°F and then remove from the smoker. Triple wrap in foil, and then place in a cool box for 2 hours. After 2 hours remove from the cool box, and pull the meat. Add 4 tablespoons of the Red’s BBQ sauce and a tablespoon of the rub mixture. Stir well and then serve.
Keyword Pork, Pork Butt, Pork Shoulder, Pulled Pork