Texas Style Pulled Pork

Recipe Information

- Prep Time: 30 min
- Cook Time: Varies
- Servings: 6-8

Description

If you love pork butt and pulled pork, this Texas‑style version will win you over with its combo of pork, pepper, and bacon. Slow‑smoked and coated in a sweet, savory spice rub, it develops a rich bark and incredible flavor—perfect piled high with cheddar and fried onion rings for a true Texas BBQ sandwich. Plan on smoking at 225°F for about 1 hour per pound until the meat reaches around 200°F; an 8–10 lb pork butt typically takes 8–10 hours. You can make it in the oven at the same temperature, though you’ll miss the full smoky flavor you get from a pellet grill or smoker. A simple homemade BBQ sauce—made from apple cider vinegar, ketchup, mustard, Worcestershire, hot sauce, and water—pairs perfectly. Serve it with classic sides like coleslaw, cornbread, drunken potatoes, or roasted veggies. For pulled pork, aim for an internal temperature near 200°F, but rely on the feel—tender, shreddable meat is the true sign it’s done.

Ingredients

**Homemade Texas-Style Spice Rub**
- 2 cups of coarse-ground black pepper
- 1 cup of kosher salt
- 1/3 cup minced garlic
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons cumin
- 2 tablespoons Spanish paprika

**ALL Ingredients**
- One pork butt
- Texas-style spice rub
- 1/2 cup bacon grease
- Butcher paper
- BBQ sauce (optional)
- Olive oil

Instructions

**Prepping the Pork Butt**

Step 1: Trim the extra fat from the cap of the pork butt.

Step 2: Lightly coat it with olive oil and evenly sprinkle the seasoning all over the pork.

**Smoking the Pork Butt**

Step 1: Set your pellet grill to smoke level 10 at 225°F.

Step 2: Place the pork on the smoker's bottom rack and add a probe.

Step 3: Smoke the pork until the internal temperature reads 160°F and check for bark. This is the key. We are looking for a bark. If it's not crispy, put the pork back in and keep checking every 30 minutes until it is.

**Wrapping The Pork Butt**

Step 1: When you've achieved the perfect bark, take the pork out and set it on a large slice of butcher paper.

Step 2: Pour about ½ a cup of rendered bacon grease on top of it and wrap it up tight.

Step 3: Place back in the grill. Be sure to keep the fat cap and bacon grease on top.

**Final Smoke**

Step 1: Add in a probe and adjust the grill's temperature to 250°F.

Step 2: Let it go until it reaches 200°F. This is the “I should check this” temperature, but it's the same concept; it could be 220°F and be done, or it could be 195°F and be done. You're looking for a texture.

Step 3: To check, insert a thermometer and try to move it around inside the pork. If it's tough and gives resistance, come back and keep checking every 30 minutes. When it feels soft and slides through in multiple spots, then it's done.

Step 4: Remove the pork and let it rest in a cooler for at least an hour and up to two hours before you unwrap it, pull the bone, and shred.

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