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The most forgiving low-and-slow cook there is. Pork butt is cheap, impossible to overcook, and feeds a crowd. Learn how to get juicy, shreddable pulled pork every time.
If brisket is the final boss of BBQ, pulled pork is the generous tutorial level. Pork butt (actually the shoulder) is loaded with fat and connective tissue that melts during a long cook, making it incredibly forgiving. Even if you overshoot by an hour, it'll still be delicious. This is the cook that turns beginners into BBQ enthusiasts.
You want a pork butt (also called Boston butt), not a pork leg or loin. Despite the confusing name, pork butt comes from the upper part of the shoulder. It's well-marbled with intramuscular fat and has a thick fat cap on one side. A 3-4kg butt is ideal — it feeds 8-12 people and holds heat well during the cook.
Pork neck also makes excellent pulled pork — it's a smaller cut with even more marbling, great for a weeknight cook or smaller gatherings.
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Price varies
Price varies
Unlike brisket, you don't need to trim much. Just remove any loose flaps of meat or excessive hard fat. Score the fat cap in a crosshatch pattern — this helps the rub penetrate and the fat render.
Pulled pork loves a flavourful rub. A sweet, savoury mix works best — think brown sugar, paprika, garlic, and a touch of cayenne. Our Honey Hog rub is built for exactly this. Apply it generously, massaging it into every crevice. The more rub, the more bark, and the bark is the best part.
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Set your smoker to 110°C (230°F). Place the pork butt fat-side up (on an offset smoker) or fat-side down (on a pellet grill or kamado where heat comes from below). The fat cap should face the heat source to protect the meat.
For wood, fruitwood is king for pork. Apple gives a mild, sweet smoke. Cherry adds a beautiful mahogany colour. You can mix them with a bit of hickory for depth.
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A 3-4kg pork butt takes roughly 8-10 hours at 110°C. Here's the timeline:
Pulled pork is done at 96°C (205°F) internal temperature. But like brisket, the probe test matters more than the number. Insert a thermometer probe or skewer — it should slide in with zero resistance, like pushing into warm butter. If there's any tugging, keep cooking.
Rest the pork butt wrapped in butcher paper inside an esky for at least 1 hour (it'll stay hot for up to 4 hours). Then pull it apart with two forks or bear claws. Mix the bark pieces throughout — they're packed with flavour.
Drizzle the collected juices back over the pulled pork and toss. Season with a bit more rub if needed.
Grab a pork butt and your favourite rub — that's all you need to get going. Our Weekend Pitmaster Pack includes the pork butt plus rubs and fuel to get you smoking.
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$274.95
