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pulled pork pieces

How to make Classic Barbecue Pulled Pork

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  • Author: Jess Pryles



1 x 8-10lb pork butt

Kosher salt

Hardcore Carnivore: RED rub

1/3 cup apple cider vinegar

1 cup water

For the vinegar dressing:

1/3 cup apple cider vinegar

1 tsp red pepper flakes

2 tsp Hardcore Carnivore: RED rub

2 tbsp brown sugar

1/3 cup water

1 tablespoon honey

pinch salt


  1. Heat a smoker to run at 250f.
  2. Pat the pork butt down with paper towel, then sprinkle liberally with salt. Next, sprinkle generously with Hardcore Carnivore: RED, making sure all the sides are coated. Leave the butt to sit about 20 minutes, so the meat “sweats” a little and turns the rub to a paste.
  3. Place the butt into the smoker, insert a probe to monitor temperature. Place the cider vinegar and water into a spray bottle, and spritz the butt down every hour or so. This will help with the creation of the smoke ring, and keep humidity in the cooking chamber.
  4. After 5 hours of cooking, once a deep bark has developed, wrap the butt tightly in foil, and return to the smoker to continue cooking until it reaches an internal temperature of 195f. If your bark is not as dark as you would like, continue to cook for up to another hour before foiling.
  5. Once the internal temperature is at 195f, remove the pork butt and place into a cooler (without ice!) for an hour to rest. Technically, this isn’t a true rest as much as a hold, since the cooler holds so much heat, but the results are great.
  6. While the meat is resting, combine all the dressing ingredients in a small saucepan over low heat, and stir until all the sugar is dissolved.
  7. After the meat has rested, place onto a large tray or board, and pull it using heatproof gloves. Alternatively, you may like to use forks or specialty equipment like “bear paws” since it will still be very hot in the middle.
  8. Drizzle the dressing over the meat, and toss to ensure all the pieces are well coated. Enjoy immediately or pile high into a bun with some sauce for a pulled pork sandwich.