Low and Slow Pulled Pork

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a mouthwatering pulled pork recipe? Look no further! This low and slow pulled pork recipe is guaranteed to satisfy your cravings. With tender, juicy meat that falls apart effortlessly, this dish is perfect for any occasion. The secret lies in the slow cooking process, allowing the flavors to meld together and create a rich, smoky taste. So grab your slow cooker and get ready to indulge in this delicious pulled pork recipe!

Keywords: pulled pork, low and slow, recipe, tender, smoky

Low and slow pulled pork recipe details

Low and slow pulled pork recipe, recipe Rating: 4.5
Number of votes:107

When there is no rush and you want to do it right this is a great low and slow pulled pork recipe for the smoker.
Ready in: 12 hours

Ingredients

Serves: 6

• 2 bone-in pork butts
• 2 cups apple juice
• 1 cup water
• 1/4 cup brown sugar
• 4 teaspoons Worcestershire sauce
• 1/2 cup favorite rub
• 3 cups apple juice
• 3 cups of your favorite pork BBQ sauce

Preparation method

Prep: 1 hour | Cook: 10 hours | Extra time: 1 hour, resting

1. Get the pork butt out of the fridge and start to bring to room temperature.
2. Combine the applejuice, water, brown sugar and Worcestershire sauce. Stir well until sugar is completely disovled. Inject into the meat at about 1 inch intervals accross the butt. This will keep moisture through the cooking process.
3. Wipe the butt of any execess moisture then coat generously with the rub. Leave for 40 minutes out of the fridge to heat to room temperature.
4. Prep the smoker to between 225 and 250 degrees F. Add a water pan (water already hot) if able in your smoker unit. Select and add wood to the smoker, hickory or mesquite give good smoke flavor quickly.
5. Add the pork butts to the smoker. Fat cap down if you believe it acts as a barrier to the heat and creates a bowl of goodness; or fat cap up if you believe it bastes the meat throughout the cooking process. Leave for 3 hours with a constant smoke, add more wood if required.
6. After 3 hours check regularly (every hour) and spray with apple juice (if you don’t have a spray bottle you can mop or baste on).
7. Continue this for the next 6 hours. The internal temperature should be reaching about 190 degrees F.
8. The pork is almost done so it is time to start dressing and improving the bark. Combine any remaining apple juice with 1 cup of the BBQ sauce. Baste this on the pork 4 times over the next hour, this will create a rich and flavorful glaze over the rich smoke flavor you have already achieved.
9. This is so beautiful you will want to present the pork butt whole and pull it in front of your friends. Serve with the remaining BBQ sauce to add as desiered/if required.Tip

If you are checking your temperature throughout the cooking process there is a ‘stall’ at about 160 deg F – You are not doing anything wrong; it is just part of the chemistry of the cook, there is no need to adjust temperatures or similar. If not expecting this it can be a bit concerning.