Pulled Pork – Smoked


  • 4 Tbsp Adolph’s No MSG meat tenderizer
  • 0.5 Tbsp black pepper
  • 1.5 Tbsp cayenne pepper
  • 1.5 Tbsp cumin
  • 2.5 Tbsp garlic powder
  • 5 Tbsp kosher salt
  • 1 Tbsp onion powder
  • 2.5 Tbsp oregano
  • 0.5 tsp turmeric


      1. This is my custom spice grinder attachment for my Blender.
      2. Add the Rub Ingredients to the spice jar
      3. Blend the spices together. It may help to add a Tbsp of corn starch keep the ingredients from sticking
      4. A trimmed canning lid lets you sprinkle rub straight out of the jar.
      5. I got these 6″ x 9″ Roasting Racks on Amazon
      6. They fit great in a half-size steam table pan
      7. Wash the pork butts and place them on racks in the steam table pans
      8. Coat the butts with vegetable or olive oil
      9. Sprinkle the rub on all sides of the meat and rub it in. Leave the pork butts fat side up.
      10. Refrigerate overnight without covering
      11. Smoke with fruitwood at 225 degrees changing smoke wood every 2 hours for the first 6 hours.
      12. When the meat gets to about 150 degrees in the thickest part, cover the pans tightly with foil. This will hold in the moisture and speed cooking. ALTERNATIVELY, you can adjust the cooking temperature, at this point, to 250 degrees and ignore foil.
      13. When the meat gets to about 190 degrees, pull the foil off the top and continue to cook the pork until the temperature reaches 195 – 203 degrees in the thickest part. (test pullability to determine final cooking temperature)
      14. Let the meat cool for 30 minutes before pulling.
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