Best Smoked Pulled Pork Recipe

This recipe is referred to by many as ” the best smoked pulled pork I have ever tasted”. It is great right out of the smoker but some say it is even better the next day, as the smoke and bark flavor infuse the interior meat after pulling. Most folks who have had my pulled pork never order pulled pork again when they eat out. Saying that restaurant pulled pork is a let down from this recipe.


Rub ingredients:

• 1/8 cup salt
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 1/2 tablespoons black pepper
• 1 1/2 tablespoons onion powder
• 1 1/2 tablespoons garlic powder
• 1 1/2 tablespoons ground cumin
• 1/2 tablespoon cayenne
• 1 tablespoon Accent
• 1/2 tsp cinnamon
• 1/2 tsp coco

1/8 cup yellow mustard to coat pork butt
1 (6-8 pound whole, pork butt)

Vinegar Sauce Ingredients:

1/2 cup apple cider vinegar
1/2 tablespoon dark brown sugar
1 teaspoon ketchup
1 teaspoon Texas Pete’s
1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt


  1. Sift all of the rub ingredients into a medium bowl and mix well. Set aside. Trim all the outer fat from pork butt. Generously cover all sides of the roast with mustard.
  2. Coat all over with rub and gently massage it in.
  3. Wrap in plastic wrap and refrigerate for 12 to 24 hours.
  4. Set the smoker temperature to 250 degrees F (121.1C). When the smoker comes up to temperature, place unwrapped pork butt in the smoker. Set vents to ½ open. Turn on the smoke generator for the first 4 hours of the cook using hickory. Then turn the smoker up to 280 degrees F (137.8C).
  5. Cook for about 2 hours per pound, until the internal temperature reaches 204 degrees (95.6C).
  6. Remove from the smoker, a tent in tin foil, and allow to rest for 30 min. Remove tinfoil and pull with forks. Sprinkle with ½ cup vinegar sauce and mix well.