This is not a recipe you decide to make for dinner at lunchtime. It takes an investment of time. The good news is that most of the 20–24 hours this takes are not labor intensive.
The recipe calls for 5–10 pounds (4536 g) of meat. If you’re toward the heavier end of that spectrum, consider doubling the dry ingredients for the rub.
It might be time to go back to the chapter on equipment and start thinking about that Big Green Egg!
½ cup (70 g) Dad’s Dry Rub ( recipe here)
5–10 pounds (2–4 kg) pork butt
A quick rub in a pinch
1 teaspoon (5 ml) cumin seed, ground
1 teaspoon (5 ml) fennel, ground
2 teaspoons (10 ml) black peppercorns
2 teaspoons garlic powder
1 tablespoon (15 ml) chili powder
1 tablespoon (15 ml) dried rosemary
- If you don’t have a batch of Dad’s famous rub laying around, combine you cumin, fennel, and black pepper in a grinder. Once ground, add in garlic powder, chili powder, and rosemary. Cover meat with spices moments before placing on the smoker.
- Smoker should be ready to rock at 225°F (105°C). Depending on your particular smoker, you may need to add some wood chips every 3–4 hours.
- Cook meat for 18–24 hours. Remove from heat when internal temp reaches 190°F (88°C), cover and let rest for 45–60 minutes.
Variations—You can also use the dry rub recipes from this book (pages 118–119). One book, three dry rub recipes!
Tips & Tricks—Don’t have a smoker or grill? Sprinkle one tablespoon of liquid smoke on your meat before you rub it and place in an oven preheated to 225°F (105°C). Cook for same time as above. Vacuum-seal meat after it has cooled to enjoy later. This is the pulled pork we like to use in our Country Curry (recipe here).
More Recipes You'll Love
Pulled pork is the low-and-slow classic every paleo cook should master, and this one only needs two things: pork butt and Dad's Dry Rub. It smokes at 225°F (105°C) for up to 24 hours until the meat shreds at the touch of a fork.
Pro Tips
- Choose a bone-in pork butt (shoulder) in the 5–10 pound (2–4 kg) range — the bone and marbling are what keep the meat moist through the long cook.
- If you don't have a batch of Dad's Dry Rub ready, grind cumin seed, fennel, and black peppercorns, then mix with garlic powder, chili powder, and dried rosemary for a quick rub.
- Cover the meat with spices moments before it goes on the smoker so the rub stays put and forms a proper bark instead of drawing out moisture too early.
- Keep the smoker at a steady 225°F (105°C) and add wood chips every 3–4 hours; steady heat and smoke matter more than speed for pulling texture.
- Pull the pork at 190°F (88°C) internal temperature, then rest it covered for 45–60 minutes — the long rest is what makes shredding effortless.
Frequently Asked Questions
How long does pulled pork take to smoke?
At 225°F (105°C), allow 18–24 hours for a full-size pork butt. It's done when an internal thermometer reads 190°F (88°C) and the meat pulls apart with no resistance.
Can I make pulled pork in the oven?
Yes — rub the pork as written and roast it low and slow at 225°F (105°C), covered tightly, until it reaches 190°F (88°C). You'll lose the smoke, but the bark and texture still deliver.
What cut of meat is best for pulled pork?
Pork butt (also called Boston butt or shoulder) is the standard — its fat marbling bastes the meat over the long cook. Loin is far too lean for shredding.
How should I store leftover pulled pork?
Shred it, moisten with a little of the pan drippings, and refrigerate for up to 4 days or freeze in portions. Rewarm gently so it doesn't dry out.
Recipe Card
Ingredients
Method
- Cook meat for 18–24 hours.
- Remove from heat when internal temp reaches 190°F (88°C), cover and let rest for 45–60 minutes.
