Rob McBBQ's Low and Slow Texas-Style BBQ Pulled Pork
Rob Mc Murtrie
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Serves: 8-10
Prep Time: 20 minutes
Cook Time: 10-14 hours (low and slow)
Total Time: 10-14+ hours
Ingredients for Rob McBBQ's Low and Slow Texas-Style BBQ Pulled Pork:
5-6 lb pork shoulder (Boston butt), bone-in preferred for flavor
¼ cup kosher salt
¼ cup coarse black pepper (16-mesh or freshly cracked)
2 tbsp garlic powder
1 tbsp paprika (optional, for color—not traditional but common)
1-2 cups hickory wood chunks/chips (or post oak if available)
Water or apple juice in a pan for moisture
Optional mop: 1 cup apple cider vinegar + 1 cup water + 1 tbsp rub
BBQ sauce for serving (vinegar-based or tomato if you must—keep it separate)
Steps for Rob McBBQ's Low and Slow Texas-Style BBQ Pulled Pork:
Trim and rub: Trim excess fat cap to ¼ inch. Mix rub ingredients. Coat pork generously—use it all for a thick bark. Wrap and refrigerate 2-12 hours (overnight builds intensity).
Fire up the smoker: Preheat to 225-250°F (107-121°C). Add hickory wood for steady smoke. This low temp is non-negotiable for breakdown without drying.
Smoke: Place pork fat-side up on grates. Insert probe thermometer. Smoke 1.5-2 hours per pound, until internal temp hits 195-203°F (90-95°C) in the thickest part—expect 10-14 hours. Spritz with mop every hour after the first 3 (keeps bark from cracking). Maintain clean, thin blue smoke; no white billows.
Wrap (Texas crutch, optional): At 160-170°F internal (stall point, ~6-8 hours in), wrap in butcher paper or foil with a splash of mop to push through. Unwrap last 1-2 hours for bark reset if desired.
Rest: Remove at target temp. Wrap in foil/towel, rest in cooler 1-2 hours. Juices redistribute—skip this and it’s a crime against tenderness.
Pull: Unwrap, shred with forks or claws, discarding bone/fat. Mix in a bit of reserved juices for moisture. No sauce in the meat!
Serve: Heap on white bread or butcher paper with pickles, onions, and sauce on the side. Sides: beans, coleslaw, potato salad.
Tips for Perfection:
Wood matters: Hickory for that Central Texas bite; avoid mesquite overload.
Thermometer is king—time is a liar.
Oven fallback: 225°F on a rack over a pan of water with liquid smoke, but it’s no substitute for real fire.
This method demands respect for time and smoke—results in pork that’s juicy, peppery-crusted heaven. Worth every hour!
