BBQ Pulled Pork
Pulled pork is a backyard BBQ essential—and this method is my go-to for juicy, fall-apart pork every single time. By combining smoking and sous vide, you get the best of both worlds: deep smoky flavor and perfectly tender texture.
Equipment
- Smoker
- Sous vide machine + large container
- Vacuum sealer or heavy-duty bags
- Meat thermometer
- Towels for resting
Ingredients
- 1 bone-in pork butt (pork shoulder) 6–8 lbs
- ½ cup Yellow mustard
- 1 cup BBQ dry rub
- applewood or hickory wood chunks for smoking
Instructions
Day Before ( Start 10:00 AM if Lunch Tomorrow)
- Start by trimming any large pieces of excess fat, but leave enough to keep it juicy during the cook. Rub the pork butt with yellow mustard to help the spice rub stick, then coat it generously with your BBQ dry rub, making sure to cover all sides.
- Preheat your smoker to 225°F and place the pork butt directly on the grates. Smoke for 3-4 hours, or until the bark starts to set and you see a nice smoke ring developing. This step adds rich, smoky flavor and color.
- Once smoked, let the pork rest for 30 minutes to cool slightly. Then vacuum seal it and place it in a sous vide bath at 165°F for 20 hours. This long, slow cook breaks down all the connective tissue and results in melt-in-your-mouth pork.
Day Of (Start 9:00 AM for Lunch)
- After the sous vide bath, let the pork rest for at least 1 hour—this step helps it firm up slightly and reabsorb some liquid before going back on the smoker. Preheat your smoker to 275°F and return the pork to the grates for a final 2-hour smoke. This firms up the bark and reintroduces more smoky flavor.
- Once it’s off the smoker, use two forks to shred the pork. It should fall apart easily with just a little pull. Pile it high on buns with slaw, serve it plate-style with sides, or toss it in your favorite BBQ sauce.