Per serving · Approximate values estimated by AI
Texas Style Smoked Pulled Pork
85% authentic · American BBQ
A Texas-inspired take focusing on a bold spice rub and a long, slow smoke. This version often omits sauce until serving, allowing the smoky pork flavor to shine.
Ingredients
- Pork shoulder (Boston butt)8 lbs
- Chili powder1/4 cup
- Cumin2 tbsp
- Smoked paprika2 tbsp
- Garlic powder1 tbsp
- Onion powder1 tbsp
- Cayenne pepper1 tsp
- Salt3 tbsp
- Black pepper2 tbsp
- Wood chunks (hickory or mesquite)3-4
Steps
- 1
Prepare your smoker for indirect heat at 225-250°F (107-121°C). Add wood chunks for smoke.
- 2
Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a bowl for the rub.
- 3
Trim excess fat from the pork shoulder, leaving about 1/4 inch. Score the fat cap if desired.
- 4
Apply the rub generously to all sides of the pork shoulder.
- 5
Place the pork shoulder directly on the smoker grate, fat side up.
- 6
Smoke for 8-12 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the pork is probe-tender. Spritz with water or apple cider vinegar every hour after the first 3 hours if desired.
- 7
Remove the pork from the smoker and let it rest, loosely tented with foil, for 30-60 minutes.
- 8
Shred the pork using two forks. Serve as is, or with your favorite BBQ sauce on the side.
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