The Ultimate Low and Slow Smoked Pulled Pork Recipe

This pulled pork is smoky at the edges, deeply seasoned, and always delightfully tender, the meat pulls apart without effort. It is a favorite that has been in our family for eons. The reason I particularly like to make it is that it always makes me look like I’m a genuine cook and I know what I’m doing. Truth be told, the pork shoulder, or pork butt could cook itself with very little pomp and circumstance! It’s true-blue. You treat it right, and it will treat you right. Salt and add seasonings generously for a real-life gem. I would say it’s effortless, but that’s not quite true, but close enough, hey, it’s Texas, and we don’t mess around with our Barbecue!

A generous coating of smoked paprika, fresh-ground pepper, garlic, onion, Tony Chachere’s, steak seasoning, and salt creates a savory crust during its first hour or so over charcoal. We have a Green Egg, but the hinges are stove up from salty air. Living on the water on the Gulf Coast has its advantages, but things turn rusty faster than a monkey’s uncle. We have had a gazillion Old Smokeys, hey, I am a big fan. Simple to use, and clean-up is a snap. I’ve had numerous smokers, loved them but wanted to run away from home when clean-up duty came to town. 

I’ve taken to cooking these pork butt in the evening; to let it smoke outside for about an hour or so, while the water and wave’s positive ions soothe and center me. Naturally, I have a glass of prosecco, now that can’t be beat. Then I bring it inside, foil wrap, add apple juice and let it slow roast all night in the oven. When you wake and your house is permeated with that rich, succulent aroma of barbecue, you’ll close your eyes and sing, then dig in! Of course, one needs to be cautious, have working smoke alarms and check the meat a couple times in the night. Be safe and cautious if you do this. Ok, best and safest is to do it during the day. Most folks want to cook it early morning and have it for a late supper, but I don’t do early morning!

Once wrapped with apple juice and slowly roasted, the pork becomes moist and fork-tender, with a rich apple-scented au jus collected inside the foil.

Pulled pork has become one of those dependable family dishes that feels special without being difficult. The preparation is simple, and most of the cooking happens slowly and quietly. Long before it is ready to serve, the wonderful smell begins drifting through the house and yard, so inviting that the neighbors may come over hoping for a bite, too!

This dish is just as welcoming for a holiday gathering as it is after church on Sunday. Because one pork shoulder feeds a crowd and can be prepared largely ahead of time, it is also practical for family reunions, ball games, casual celebrations, and busy work nights when leftovers make the next meal especially easy. We serve it over hamburger buns, it is hearty, familiar, and made for sharing around a full table.

The combination of charcoal grilling and low oven roasting gives this pork the best of both methods: authentic outdoor flavor followed by dependable, gentle cooking. We like to shred some of the meat and chop some, then moisten it with the warm au jus and let everyone add our homemade barbecue sauce or a favorite bottled sauce. Every serving is smoky, juicy, and filled with the indescribable flavor of a recipe our family returns to again and again. Yours can too, so enjoy, y’all!

The Ultimate Low and Slow Smoked Pulled Pork Recipe

Description: This absolutely luscious Pulled Pork is smoked on the grill, then slow roasted in your oven, and comes out absolutely perfect every time. It is deeply rewarding, satisfying and always a crowd pleaser. Your neighbors will envy you, smelling the smoke just so long, then they’ll knock on your door for a plate! But watch out, they don’t just want a plate-they want the whole hog!

Ingredients:

• 1 bone-in, skinless pork butt or pork shoulder (8 to 9 pounds), preferably with the fat cap intact

• 2 tablespoons smoked paprika

• 1 tablespoon freshly ground black pepper

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon Tony Chachere’s Original Creole Seasoning

• 1 tablespoon steak seasoning

• 2 tablespoons kosher salt, or enough to season all sides generously

• 1 cup apple juice

• Heavy-duty aluminum foil, 4 to 5 large sheets

• Hamburger buns, for serving

• Homemade barbecue sauce or favorite bottled barbecue sauce, for serving

Directions:

1. Prepare the pork. Pat the pork dry with paper towels. In a small bowl, combine the smoked paprika, black pepper, garlic powder, onion powder, Tony Chachere’s, steak seasoning, and salt. Rub the mixture generously over every side of the pork, pressing it into the meat. Reserve the apple juice for later.

2. Prepare the charcoal grill. Light a full bed of charcoal and allow it to burn down until the coals are hot and covered with light gray ash. Arrange the grill for steady cooking that will last about 1 to 1 1/2 hours. Heat should be moderate rather than fiercely hot.

3. Charcoal-grill the pork. Place the seasoned pork on the grill, covered, with the fat cap facing up. Grill for 1 1/2 hours, keeping the lid closed as much as possible if using a covered grill. Turn only if needed to prevent scorching; the goal is to set the seasoning and develop smoky flavor, not to cook the pork through.

4. Wrap and apple juice. Preheat the oven to 250°F. Remove the pork from the grill and place it, fat cap up, in the center of 4 to 5 overlapping sheets of heavy-duty foil. Carefully pour the apple juice around the pork. Bring the foil tightly around the meat and crimp every seam well so the juice and steam cannot escape. Place the package in a large roasting pan to catch any leaks.

5. Slow roast until tender. Roast at 250°F for about 10 to 11 hours, keeping the fat cap up, until the internal temperature reaches 195 to 205°F and a probe or fork slides into the meat with very little resistance. Begin checking near the 9-hour mark; tenderness matters more than the clock.

6. Rest the pork. Remove the pan from the oven and leave the pork sealed in its foil for 30 to 45 minutes. The package will contain very hot steam, so open it slowly and away from your face. Carefully reserve the flavorful juices, the apple au jus, from the foil.

7. Shred, chop, and serve. Remove the bone and any large pieces of fat. Shred the meat with two forks, chop it, or prepare it both ways as we do. Put sliced pork back in the foil-covered pan and spoon warm au jus over the pork. Serve hot over hamburger buns with homemade barbecue sauce or a favorite sauce on the side.

Serving Suggestions & Pairings

Serve with creamy coleslaw, Southern potato salad, baked beans, macaroni and cheese, deviled eggs, pickles, onions, or a crisp green salad. For drinks, iced tea, lemonade, cold beer, or red wine. Leftover pork is excellent in tacos, quesadillas, nachos, baked potatoes, breakfast hash, or grilled sandwiches.

Prep Time: 25 minutes

Cook Time: 11 ½-12 ½ hours

Total Time: 12  ½  -13 ¾ hours

Servings: 16-20

Food-Safety Note: Use an instant-read thermometer in the thickest part of the pork without touching the bone. Refrigerate leftovers within 2 hours and use within 3 to 4 days or freeze for longer storage.