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Low and Slow Pulled Pork Barbecue Recipe by the BBQ Pit Boys

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Pulled Pork Sandwiches anyone? Try this easy to do recipe for real BBQ Pulled Pork, all done on a simple backyard BBQ smoker. All you need for this Pulled Pork Barbecue is 8-10lbs. of Boston Butt, also known as Pork Shoulder, and your favorite Dry Rub and Barbecue sauce. After trimming off the excess fat, and lightly coating the pork with dry rub, smoke the Butt low and slow at 225f-275f for about 12 hours on your backyard Smoker.When the internal temp. of the meat reaches around 175f-195f, remove from the fire and wrap it in plastic wrap or foil for about 45 minutes to an hour so that it can rest -allowing the delicate flavor and juices to permeate the meat.Shred as shown, and enjoy!-BBQ Pit BoysYou can print out this BBQ Pit Boys recipe at http://www.BarbecueWeb.com---

Channel: Howto & Style
Uploaded: November 30, 1999 at 12:00 am
Author: BarbecueWeb

Length: 08:25
Rating: 4.86
Views: 106680

Tags: barbecue  barbeque  bbq  dry  food  grill  pork  pulled  recipe  recipes  rub  sandwich  sandwiches  sauce  smoker  

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hydynryk (November 30, 1999 at 12:00 am)
Thank you guys for posting all your videos..I am smoking my 5th shoulder in the past month.. Can't get enough, nor can my family and friends.. I also agree with the fat cap removal.. The rub is the star player next to the meat. more absorbtion equals more flavor.. Keep up the good work.
MyCatMischief (November 30, 1999 at 12:00 am)
Exactly, That what I was going to say. I live in the South and there are many who talk like that naturally. I'm used to hearing people talk that way. What matters is how he's showing you how to smoke pork butt. I've always wanted to bbq some pork real slow like that. I found this video quite infomring, an I think it will be useful whenever I finally get around to BBQ. Damn this video makes me hungry.
midvalexj (November 30, 1999 at 12:00 am)
Im eating some BBQ Pork while watching this!I got real busy and forgot about the smoker,Well it ran for 17 hours. But it came out moist and tender as ever!Thank you BBQ Web!Keep up the great videos!
wheelieguy (November 30, 1999 at 12:00 am)
Save the fat for the beans.
BarbecueWeb (November 30, 1999 at 12:00 am)
smoked it both ways many times over the years, s1edneck700. Fat VS Trimed is a continuing argument. No winners here. Both methods can produce moist and tender pork shoulder if ya do it right. Many remove the fat and cap to allow the rub to do its thing. Rubs and marinades won't penetrate fat, simple as that. -BBQ Pit Boys
DjTommosimmo (November 30, 1999 at 12:00 am)
How the F*** do you know that that is not his real voice? your an idiot mate
NapEli (November 30, 1999 at 12:00 am)
GREAT Video and GREAT Voice. . .2Thumbs up^^
BBQPitBoys (November 30, 1999 at 12:00 am)
Thanks for the Access Hollywood review, benjaminbode. Tried to get kenny to do this vid but he don't know Q. Shiiiit, had to keep the producers happy so i did the VO myself. Thought it sounded more like Jesse Duke. May lose my job over this...!!! bob -BBQ Pit Boys
sucklava (November 30, 1999 at 12:00 am)
Lot of people arguing about whether you throw your voice.. I thought this was a BBQ show..Not drama class.
benjaminbode (November 30, 1999 at 12:00 am)
Amen.

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