Overnight Pulled Pork
Pulled pork is a dish made from slow-cooked and seasoned pork, typically shoulder or butt cuts. After cooking, the meat is shredded or “pulled” into strands. It’s often served in sandwiches or as a filling for tacos, burritos, or other dishes.
Overnight smoked pulled pork involves slow-cooking pork shoulder or butt on a smoker for an extended period, often around 12-16 hours. This slow-cooking process allows the meat to absorb the smoky flavor and become tender. It’s a popular method for achieving flavorful pulled pork, and many recipes involve a dry rub or marinade before smoking. The extended cooking time helps break down the collagen in the meat, resulting in a juicy and easily shredded texture.
Overnight pulled pork
Ingredients
- 8-10 lbs pork shoulder/butt
- 2 tbsp mustard as binder optional
- 2 tbsp croix valley bbq dry rub all meat or your favourite bbq rub
- 2 tbsp croix valley bbq dry rub Kansas city or your favourite bbq rub
Instructions
- For this cook I am using a pellet smoker and hickory pellets/cherry. You can use what ever cooking method you like.
- -set your smoker at 225 degrees and let it come up to temp.
- -8 to 10 lbs pork butt/ shoulder. Seasoning with croixvalley bbq dry rub all meat & Kansas city .OPTIONAL prior to seasoning you can rub down with mustard as a binder to help build a nice bark
- -rest the pork butt/shoulder on a wire cooking rack in the fridge for 1-2 hours
- -I placed the meat in a tinfoil pan fat side down this way the drippings remain in the pan and helps with the cook.
- -I smoked the meat over night until it reached 203-204 internal temp. Total cook time was about 13 hours.
- -remove meat and let it rest for 15 minutes before pulling apart.
- -if you have company over you can cook a day prior or you can store it in an empty cooler wrapped with tinfoil and towel and it will hold temperature for 4 hours no problem.
