Hot and Fast Pulled Pork

Tray of smoked pulled pork with dark bark and pink smoke ring, served in a foil pan on a wooden table with a bowl of dry rub in the background.

Pulled pork in half the time with all the salty, sweet, and smoky flavors.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 5 30

Resting Time 30

Total Time 6 10

Servings

Calories 719kcal

Author Breanna Stark

Ingredients

8 lb bone-in pork butt/shoulder
2 tbsp course black pepper
2 tbsp Kosher salt
½ tbsp granulated garlic
1 stick salted butter cut into pats
2 tbsp brown sugar
1 tbsp smoked paprika

Instructions

Preheat the smoker to 325°F.
Combine the coarse black pepper, granulated garlic, and Kosher salt in a small bowl.
Season the pork butt on all sides with the seasoning blend.
Transfer the seasoned pork butt into an aluminum pan with the fat cap facing down.
Place the pan on the smoker and let smoke for 3 hours, or until the internal temperature reaches 170°F internal.
Remove the pan from the smoker and sprinkle the brown sugar and smoked paprika over the top, then place the pats of butter all over the top of the pork.
Wrap the pan in aluminum foil and place back on the smoker for another 2 to 2-½ hours, or until the internal temperature reaches between 200°F-203°F.
Let the pork rest at room temperature for 30 minutes, then shred and serve.

Notes

This recipe calls for cooking the pork in an aluminum pan throughout the entire cook. The drippings from the rendered fat and meat will pool in the bottom of the pan during the first part of the process and those drippings will act as the moisture you need to braise the pork at the end. If you prefer to place the pork butt directly on the grates, then I recommend adding a bit of apple juice or beef broth to the pan when you wrap the pork.

Nutrition