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Pulled Pork

Smoked Pork Butt
The simplified version of preparing pulled pork is to take a pork shoulder and put it in your smoker. Cook until the internal temperature of the meat reaches at least 165 degrees F., the safe temperature for pork. However, higher internal temperature will make the meat easier to pull and more tender. Do not exceed 190 degrees F.in the smoker.

You will want the meat to rest a minimum for 30 minutes. During this time the temperature will continue to climb, as much as 10 degrees F. more. By this time most all the fat will have melted away and the tough connective tissue called collagen will be broken down.

The meat should be tender enough to be pulled apart by hand. Kept warm, the tender meat is served up on a white bread bun with a table sauce for the diners to add as they see fit. You will usually see it served with coleslaw, either on the side or in the bun.

See some more Porky Pictures of Pork Butt Here!