How to Make Texas-Style Pulled Pork Smoked on Post Oak
Texas-style pulled pork is a delicious and straightforward dish that highlights the natural flavors of the meat. This recipe focuses on using a pork butt, seasoned simply with salt and pepper, and smoked over post oak wood for a rich, smoky flavor. Below is a detailed description of how to prepare this mouthwatering dish, including the necessary ingredients and step-by-step instructions.
### Ingredients
– 8 lb Pork Butt (also known as Boston butt)
– ¼ cup Coarse Ground Kosher Salt
– ¼ cup Coarse Ground Black Pepper
– Peach Butcher Paper (for wrapping)
– Post Oak Wood Chunks (for smoking)
### Equipment Needed
– Smoker (offset, pellet grill, or any type of BBQ pit)
– Meat Probe Thermometer
– Spritz Bottle (optional)
– Dry Cooler (for resting the meat)
### Instructions
1. Prepare the Smoker:
– Preheat your smoker to 275°F. If using a charcoal smoker, light the charcoal and add a few chunks of seasoned post oak wood once the coals are hot. For pellet grills, set them to the appropriate temperature and ensure the hopper is filled with post oak pellets.
2. Season the Pork Butt:
– Pat the pork butt dry with paper towels to remove excess moisture. This helps the seasoning adhere better.
– In a small bowl, mix together the kosher salt and black pepper in equal parts (¼ cup each).
– Generously apply the salt and pepper mixture all over the pork butt, ensuring it’s well-coated on all sides.
3. Smoking the Pork:
– Place the seasoned pork butt on the smoker, fat side down. This allows the fat to render and baste the meat as it cooks.
– Smoke the pork butt for approximately 4-5 hours, or until the internal temperature reaches 165-170°F. During this time, avoid opening the smoker too often to maintain a consistent temperature and smoke.
4. Wrap the Pork Butt:
– Once the pork reaches the target temperature, remove it from the smoker and wrap it tightly in peach butcher paper.
This method helps retain moisture while preserving the bark’s texture.
– Return the wrapped pork butt to the smoker and insert a meat probe thermometer into the thickest part of the meat.
5. Continue Smoking:
– Smoke the pork butt until it reaches an internal temperature of 198-200°F. This can take several more hours, so be patient and monitor the temperature.
6. Rest the Meat:
– When the pork butt reaches the desired temperature, remove it from the smoker and place it in a dry cooler.
Let it rest for at least 1 hour (up to 3 hours is ideal). This resting period allows the juices to redistribute throughout the meat, making it more tender.
7. Shred and Serve:
– After resting, carefully unwrap the butcher paper. The pork should be hot, so use gloves to protect your hands.
– Remove the bone (if using a bone-in butt) and shred the pork using two forks or your hands. The meat should pull apart easily.
– Serve the pulled pork on its own, or use it for sandwiches, tacos, or nachos. Pair it with sliced onions, pickled jalapeños, and your favorite barbecue sauce if desired.
Tips for Perfect Pulled Pork
– Choose Quality Meat: Look for a well-marbled pork butt for the best flavor and tenderness.
– Use a Meat Probe: A reliable meat thermometer is essential for achieving the perfect doneness without overcooking.
– Experiment with Wood: While post oak is traditional for Texas-style barbecue, you can experiment with other woods like hickory or pecan for different flavor profiles.
– Don’t Rush the Resting Period: Allowing the meat to rest is crucial for juicy, flavorful pulled pork.
Texas-style pulled pork is a fantastic dish that embodies the spirit of barbecue in the Lone Star State. With just a few simple ingredients and some patience, you can create a tender, flavorful meal that will impress family and friends alike. Enjoy your cooking!
