Tender Slow-Smoked Pulled Pork

Follow our step-by-step guide on how to make Tender Slow-Smoked Pulled Pork.

1. Step 1

   To start, grab a small bowl and mix together dark brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper to create a flavorful dry rub that will elevate your Boston butt roast.

2. Step 2

   Next, take your roast and slather it generously with spicy brown mustard, making sure every inch is covered.

3. Step 3

   Now, sprinkle that delicious dry rub all over the roast, pressing it into the meat so it sticks nicely.

4. Step 4

   In another small bowl, combine pickle juice and olive oil for a tangy basting mixture that will keep your roast moist and flavorful.

5. Step 5

   Now it’s time to prepare your smoker! Preheat about 5 pounds of charcoal according to the manufacturer’s instructions until it’s glowing white and ready to go.

6. Step 6

   Once the coals are hot, toss 7 to 8 large wood chunks on top for that smoky flavor.

7. Step 7

   Place a drip pan on the smoker grate and fill it with beer and enough water to almost reach the top.

8. Step 8

   Close the lid and let the liquid come to a boil.

9. Step 9

   When the drip pan is bubbling away, carefully place your seasoned roast on the smoker grate above the pan.

10. Step 10

    Close the lid and let the magic happen, turning the roast every hour to ensure even cooking.

11. Step 11

    After about 2 hours, you should see a beautiful brown crust forming.

12. Step 12

    Keep an eye on the temperature, aiming for around 350°F (175°C), and add more wood chunks as needed to maintain that perfect heat.

13. Step 13

    Every hour, baste your roast with the pickle juice and olive oil mixture, keeping it juicy and packed with flavor.

14. Step 14

    Continue smoking and turning the roast until an instant-read thermometer shows it has reached 175°F (80°C), which should take an additional 2 to 3 hours.

15. Step 15

    Once your roast hits that sweet spot, carefully remove it from the smoker and wrap it in aluminum foil.

16. Step 16

    Let it rest for about 30 minutes; this step is crucial as it allows the juices to redistribute, making every bite tender and juicy.

17. Step 17

    After the roast has rested, unwrap it and cut it into chunks.

18. Step 18

    Use two forks or your hands to shred the meat into small strands, mixing them as you go to ensure that every piece is infused with flavor.

19. Step 19

    Enjoy the fruits of your labor, and savor the deliciousness of your perfectly smoked Boston butt roast!.