Texas Style Pulled Pork

Texas Style Pulled Pork

Texas Style Pulled Pork Ingredients:
– 8lb Pork Butt
– ¼ cup Corse Ground Kosher Salt
– ¼ cup Corse Ground Black Pepper

Texas Style Pulled Pork Directions:
1. Prepare Smoker for indirect cooking at 275⁰ using chunks of Post Oak added to the hot coals for smoke flavor.
2. Combine the Kosher Salt and Black Pepper in a small mason jar.
3. Season the outside of the Pork Butt with a good dose of the salt & pepper seasoning on all sides.
4. Place the Pork Butt on the smoker and cook for 4-5 hours or until internal temperature reaches 165-170 degrees.
5. Wrap the Pork Butt in peach butcher paper and return to the smoker.
6. Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt. Final target temperature should be 198-200⁰.
7. Rest the Pork Butt in a dry cooler for at least 1 hour before serving. 8. To Serve: remove the blade bone and shred the pork butt by hand.

Source:HowToBBQRight