Smoked Pulled Pork – Meat Church Inspired Recipe

Posted by:

Christopher

|

On:

|

Smoked Pulled Pork (Meat Church Inspired)

Pulled pork is always a crowd pleaser, and this method delivers juicy, flavorful results every time. I kept it simple without any injections or fancy finishing sauces – just solid seasoning and smoke. Served it up with Heath Riles Tangy Vinegar Sauce on the side for that perfect Carolina vibe.

Ingredients

  • 1 bone-in pork butt (Boston butt), around 8–10 lbs
  • Yellow mustard (binder)
  • Meat Church Texas Sugar BBQ Rub (or your favorite pork rub)
  • Optional: additional coarse black pepper for extra bark

Instructions

  1. Trim & Prep.
    Remove any thick hard fat from the pork butt, but keep the softer fat cap for moisture. Pat dry with paper towels.
  2. Apply Binder & Seasoning.
    Rub a light coat of yellow mustard all over as your binder. Generously season all sides with Meat Church Texas Sugar BBQ Rub. For extra bark, sprinkle some coarse black pepper on top.
  3. Rest.
    Let it sit at room temperature while you fire up your smoker.
  4. Fire Up the Smoker.
    Preheat your smoker to 250°F. I used hickory and oak wood chunks for a solid smoke flavor.
  5. Smoke.
    Place the pork butt directly on the smoker grates. Close the lid and let it smoke undisturbed until it hits an internal temp of around 165–170°F and has a nice bark (usually about 6–7 hours depending on size).
  6. Wrap.
    Once bark is set and the internal temp is in the stall range, wrap tightly in peach butcher paper. Return to the smoker.
  7. Continue Cooking.
    Smoke until the pork reaches an internal temperature of around 203°F and feels probe tender.
  8. Rest.
    Remove from the smoker and let it rest, still wrapped, in a cooler or warm oven for at least 1 hour.
  9. Shred & Serve.
    Shred the pork, removing any large fatty pieces. Serve with Heath Riles Tangy Vinegar Sauce on the side for that perfect acidic kick to cut through the rich pork.

Notes

  • Skip the injection and fancy finishing sauces – simple rub and smoke gets it done.
  • Leftovers are great in tacos, sandwiches, or even over rice bowls.
  • This pork freezes well in portions for quick meals later.

Posted by

Christopher

in