Smoked Pulled Pork

INGREDIENTS

INSTRUCTIONS

Description

There’s something about the smell of smoked meat that can stop you in your tracks. Slow-cooked, tender, and full of that unmistakable Texas flavor — Smoked Pulled Pork isn’t just a meal, it’s a moment. It’s the kind of dish that takes patience, but every second is worth it when that first bite practically melts in your mouth.

Here in Texas, we don’t rush good food. We take our time, season it right, and let the smoke do the talking. This pulled pork recipe starts simple: a good cut of meat, a little Kountry Boys Ole No. 1 seasoning, and the sweet, tangy steam of apple cider. The rest is just waiting — the kind of slow-cooked satisfaction that makes a Saturday afternoon feel like home.

Whether you’re smoking it for Sunday supper, piling it high on a sandwich bun, or prepping for a week’s worth of leftovers, this recipe keeps on giving. It’s a staple at backyard barbeques, tailgates, and every family get-together where the pitmaster takes pride in doing things the Texas way.

Settin’ Up the Smoke

It all starts with the pork shoulder — the kind of cut that gets better the longer you leave it alone. A 6- to 9-pound bone-in shoulder is just right for a crowd, though once you taste it, you might wish you’d made two.

Trim off any extra fat, but leave enough to keep the meat juicy as it cooks. That’s the trick to getting tender, pull-apart pork — the fat renders down slowly, basting the meat from the inside out. Then comes the seasoning. Kountry Boys Ole No. 1 seasoning adds that smoky, peppery balance of spice and salt that makes every bite count. Don’t be shy with it — this isn’t a sprinkle situation. Rub it in on all sides, then let the meat rest for about 20 minutes while you get your smoker going.

Fire up your smoker or pellet grill to 250°F. Hickory or apple wood works great here, depending on how strong you like your smoke. Once you’ve got steady heat and clean smoke rolling, set the pork shoulder right on the grate, fat side up. That way, as it cooks, all that fat will slowly melt down through the meat, locking in the flavor you worked so hard to build.

Now the waiting begins. For the first three to five hours, the goal is to hit an internal temperature of 160°F. Don’t rush it. Keep the lid closed, and resist the urge to peek — every time you open that smoker, you lose heat and time. This is where the magic happens: slow smoke building layer after layer of rich, deep flavor.

Wrappin’ It Up Right

Once your pork shoulder hits 160°F, it’s time to wrap it up tight. This is the step that keeps the meat from drying out and helps it reach that perfect fall-apart tenderness.

Lay down four big sheets of foil in a roasting pan, then pull the edges up to form a little well. Set the pork in the middle and pour two cups of apple cider over the top. That cider does double duty — it steams the meat to keep it tender, and adds a hint of sweetness that balances out the smoky crust. Wrap it up good and tight, making sure no liquid escapes, and get it back on the grill.

The second half of the cook will take another three to four hours. Keep your temperature steady at 250°F until the pork reaches 204°F in the thickest part of the shoulder. That’s your sign it’s ready — the fat has rendered completely and the meat is soft enough to shred with a fork.

Pull the foil packet off the grill, and now comes the hardest part — waiting again. Let it rest for about 45 minutes before you unwrap it. This gives the juices time to settle back into the meat, so every bite is tender and full of flavor.

A Texas Twist Worth Sharing

Once rested, remove the foil and set the shoulder on a big cutting board or serving platter. The smell alone will have folks hovering with plates in hand. Use a couple of forks or your hands to pull the meat apart, discarding any bones or excess fat. Don’t rush this part — this is where you can feel the payoff of all those hours of smoke and patience.

Pour some of the reserved liquid back over the shredded pork for extra moisture, then hit it with another sprinkle of Kountry Boys Ole No. 1 seasoning to lock in that flavor. If you’re serving for a crowd, set out some barbeque sauce on the side — though most folks will tell you it doesn’t need a thing.

Serve it piled high on toasted buns, rolled into tortillas for tacos, or spooned into a bowl with a side of mac and cheese. It’s also perfect for next-day breakfasts — toss a handful into scrambled eggs, fold it into a breakfast taco, or stir it into a pot of beans for something hearty and new.

Pulled pork is the kind of dish that brings people together. It’s made slow, eaten fast, and remembered long after the plates are empty. Around here, that’s what Texas cooking is all about — taking your time, doing it right, and feeding folks like family.

Looking for more ways to load up your plate? Try other favorites like our Jalapeño Sausage & Mexican Street Corn Tacos or our Breakfast Sausage Tostadas.