Pulled Pork

Instructions

1. 1

   Season the pork butt generously with salt and pepper on all sides.

2. 2

   Smoker method (preferred): Set up your smoker with your wood of choice — mesquite or hickory work great. Bring the smoker to 275°F. Place the pork butt on the grate and smoke for about 1 hour per pound of meat, or until the internal temperature reaches 195-205°F and the meat is fork-tender.

3. 3

   Slow cooker alternative: Place the pork butt in a slow cooker. Cook on low for 8-10 hours until fork-tender and easily shreddable.

4. 4

   Oven alternative: Preheat oven to 300°F. Place the pork butt in a dutch oven or covered roasting pan. Roast for 4-5 hours until fork-tender and the internal temperature reaches 195-205°F.

5. 5

   Transfer the cooked pork to a cutting board or large bowl. Let rest 10-15 minutes.

6. 6

   Shred the pork using two forks, discarding any large pieces of fat.

7. 7

   Mix the shredded pork with any juices from the pan or cooker. Season with additional salt to taste. Serve as-is, or as a base for sandwiches, tacos, or rice bowls.