Get ready to sink your teeth into the most mouthwatering, fall-apart tender Smoked Pulled Pork of your life!

Imagine the perfect summer day, surrounded by the people you love, and the most incredible BBQ aroma wafting from the grill. That’s what we’re talking about here!

First things first, you’re going to need a pork butt or pork shoulder. Don’t worry, these cuts are actually from the same part of the pig – the shoulder. The pork butt is just higher up on the foreleg, while the pork shoulder is further down. And don’t even get me started on the name “pork butt” – it’s not actually from the pig’s rear end, but from the old days when these cuts were stored in barrels called “butts”!

Now, let’s talk about the magic that happens when you slow cook this beauty. The connective tissue and collagen in the meat melt into gelatin, giving you that tender, juicy texture you crave. And the best part? It’s ridiculously easy to make!

Here’s the deal, you’re going to need to dry the pork with paper towels and rub it with some olive oil. Then, you’ll sprinkle on a spice rub that’s so good, you’ll want to eat it by the spoonful. Don’t worry, I won’t judge you. Just make sure to save some of that spice rub for later – you’ll need it to give your pork that crispy, blackened “bark” on the outside.

Now, it’s time to get your grill ready. You’ll need to remove the grill grates from one side and place two disposable pie pans full of water on the heat plates. This will catch any drips from the meat and create a nice, humid environment for your pork to slow cook in. On the other side of the grill, you’ll place your wood chips – either in a smoker box or in foil packets. Don’t worry if you don’t have a smoker box, the foil packets work just as well!

Once your grill is hot and smoking, it’s time to add your pork. You’ll place it on the oiled grill grates, fat cap facing up, and let it cook for about 5-7 hours, or until it reaches an internal temperature of 195-200 degrees F. Don’t worry if it takes a little longer – every cut of meat is different, and you want to make sure it’s nice and tender.

When your pork is done, you’ll let it rest for about 20 minutes to allow the juices to redistribute. Then, it’s time to “pull” your pork – or shred it into tender, juicy strands. You can use two forks to do this, and it’s so satisfying to see it just fall apart at the slightest touch.

Finally, it’s time to add your favorite BBQ sauce – or not. Honestly, this pork is so good on its own, you might not even need it. But if you’re a sauce lover, go for it! Just be sure to add it after you’ve shredded the pork, so it doesn’t get too soggy.

This Smoked Pulled Pork is the perfect recipe for any summer gathering. It’s easy to make, feeds a crowd, and is sure to be a hit. So go ahead, give it a try, and get ready for the most epic BBQ of your life!