Pulled PORKfection!

If you are like us, you love pulled pork sandwiches, nachos, and fajitas.

We know your Mom’s Mom likely used a crock-pot in the kitchen to produce some good results, but here is our challenge to you: try this recipe technique on your pellet or charcoal smoker and compare the results. Then tell us which version was the winner in your house. Share some photos before September 30, 2025 (photos@barbecuesgalore.ca) for a chance to WIN a $50 Barbecues Galore store gift certificate. 

Smokers 101: If you don’t already own a smoker grill, then the week leading up to Labour Day is a great time to find great deals on smokers.  Selected Staff Picks are below:

1. Traeger – Pellet Smokers
2. Yoder – Pellet Smokers
3. Broil King – Pellet Grills
4. Broil King – Charcoal Grills
5. Masterbuilt – Gravity Charcoal Grills
6. Kamado Joe – Charcoal Grills
7. Big Green Egg – Charcoal Grills

Before we begin, gather the right tools for the job:

• Big Boy - The Shreddies Meat Claws
• ThermoWorks - RFX™ Wireless Probe Starter Kit OR any Thermometer. Consider the new for 2025, Napoleon ACCU-PROBE PRO X Wireless Bluetooth Meat Thermometer.
• Cornhusker - Duck Fat Cooking Spray
• Brander - Butt Grabbin' Barbecue Gloves (Pork Butt is its specialty!)
• Drip EZ - Collapsible Prep Tub

Now let’s get to some expert advice on smoking the perfect pulled pork.

Pork Butt is also known as Pork Shoulder Blade Roast.

PREP STAGE:

1. Grab one weighing 8-10 lbs.
2. Estimated Cooking Time: Plan on cooking the pork butt for 1.25 hours per pound at 250 degrees, or 1.5 hours per pound at 225 degrees. So, for great low & slow results, an 8 lb’er will take 10-12 hours. Best to do it overnight. Set your timer and check it in the morning.
3. Trim the excess fat. This cut of meat contains lots of internal fat to keep it moist.

Get your favourite rub ready!  Below are seven of our Staff Suggestions, and hey, if you're doing more than one Pork Butt at a time, then try a different rub on each.

• Cluck and Squeal All-Purpose BBQ Seasoning
• Blues Hog Dry Rub
• Cattleman's Grill Ranchero Poultry and Pork Rub
• Smokes Seasoning - Pork-Poultry Rub
• Traeger Pork & Poultry Rub
• Killer Bunny BBQ Bunny Butt Rub
• Mickey Jays Racked Up Rub

Next, cover the pork with a light coating of Duck Fat spray, which will help the rub stick to the pork and build that irresistible ‘bark’ that a crock-pot can't compete with. Feel free to experiment with doing this one day in advance or just ½ hour before your cook. It will draw out some of the moisture from the pork butt, so if you let it sit in the refrigerator overnight, then reapply more rub before you put it on the smoker.

SMOKING STAGE:

1. Preheat your smoker grill to get it up to about 200 degrees. To avoid it sticking, use a bit of cooking spray on the grill before you place the pork on it. 
2. Now remember, if you’re lookin’, you’re not cookin’, so close the lid, and let your RFX of other Bluetooth temperature gauge tell you how the cook is progressing.  No peeking!
3. Flip the meat once around halfway during the cook.

Finish; Target an internal temperature of 200 degrees, when the meat should be very tender. Pull it out of the smoker and let it sit for 5-10 minutes. Then grab your meat claws and shred that pork butt into pieces of perfection!  USE HEAT-RESISTANT GLOVES. 

The finished pulled pork butt can now be wrapped in heavy-duty foil and held for several hours before serving. We recommend putting it inside The Meat Swadl.

TIP: Add Apple juice if you want to keep the meat moist.

Congratulations, you’ve now mastered the Pulled Pork. Go ahead and enjoy the comments from your family & friends.