Made with Texas Gold

Texas Gold Pulled Pork

One pork butt, a night on the pit, sandwiches for days.

Prep: 15 min (plus overnight rest)
Cook: 10–12 hrs
Total: About 12 hrs
Temp: Smoker at 250°F
Makes: Serves 10–12

Ingredients

1 bone-in pork butt (8–10 lbs)
2 tbsp yellow mustard (binder)
1/2 cup Texas Gold
1 cup apple cider vinegar
1/2 cup apple juice
1 tbsp Texas Gold (for the finishing sauce)
Buns and pickles for serving

How I cook it

1
The night before: coat the butt with mustard and season it hard with Texas Gold, every side. Wrap and refrigerate overnight.
2
Heat the smoker to 250°F. Hickory or pecan.
3
Smoke fat-side up until the bark is set and deep mahogany, about 5–6 hours.
4
Wrap tight in butcher paper or foil and back on the pit.
5
Cook until a probe slides in like butter - usually 195–205°F internal, another 4–6 hours.
6
Rest at least 1 hour in a dry cooler. Don't skip this.
7
Pull it by hand, discarding big fat pockets. Mix the vinegar, apple juice, and 1 tbsp rub, and toss it through the meat to wake it back up.
8
Pile on buns with pickles. Sauce on the side, never on top.

Ty's note
Pork butt is the most forgiving cook in barbecue - if you're new to the pit, start here, not brisket. The overnight rest with the rub is what seasons it all the way through. That vinegar finishing sauce is the Carolina trick I stole and I'm not giving it back.

Gear for this cook

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