Texas-Style BBQ Pulled Pork: Low and Slow
Experience the smoky, savory delight of Texas-Style BBQ Pulled Pork with this low and slow recipe. The pork shoulder is seasoned to perfection and cooked until tender, making it perfect for sandwiches or served with your favorite sides.
- Author
- RobMcBBQ
- Prep Time
- 30 minutes
- Cook Time
- 720 minutes
- Servings
- 6
- Cuisine
American
Ingredients
- 5-6 pounds pork shoulder (Boston butt), bone-in preferred for flavor
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 2 tablespoons garlic powder
- 1 tablespoon paprika, (optional, for color)
Directions
- Trim any excess fat from the pork shoulder, leaving a thin layer for flavor and moisture during cooking.
- In a small bowl, combine kosher salt, coarse black pepper, garlic powder, and paprika (if using). Mix well to create the dry rub.
- Generously rub the spice mixture all over the pork shoulder, making sure to coat all sides. Let the seasoned pork sit at room temperature for 30 minutes to allow the flavors to penetrate.
- Prepare your smoker or grill for indirect cooking at a temperature of 225°F to 250°F (107°C to 121°C). If using a grill, place a pan of water or apple juice on the heat side for moisture.
- Add 1-2 cups of hickory wood chunks or chips to the smoker or grill. Allow them to start smoking before placing the pork on the grill grates.
- Place the pork shoulder on the grill grates, bone-side down, away from the direct heat. Close the lid and maintain a consistent temperature, adding more wood chips or chunks as necessary to keep the smoke going.
- Smoke the pork for about 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F to 205°F (90°C to 96°C). This could take anywhere from 10 to 12 hours for a 5-6 lb shoulder. Use a meat thermometer to check the temperature.
- If desired, prepare a mop sauce by mixing 1 cup apple cider vinegar with 1 cup water and 1 tablespoon of your rub. Mop the pork every few hours to keep it moist and enhance flavor.
- Once the pork reaches the desired temperature, remove it from the grill and wrap it tightly in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
- Unwrap the pork and use two forks to shred the meat into bite-sized pieces. Serve with your favorite BBQ sauce on the side.