Today I’m trying something a little different, and going with a central Texas, pepper based rub for the best smoked pork but I’ve ever had! Normally when you think of smoked pulled pork you think of a typical sweet with some heat, North Carolina style pulled pork. One of the basics when it comes to BBQ is a good pulled pork. I call this recipe “Texas Style Pulled Pork” because it reminds me of the way brisket and spare ribs are cooked in the Lone Star State. Simple, 3-ingredient shredded pork done right. This simple, smoked Pork Shoulder/Butt creates the most tender, flavorful pulled pork. Since this a long smoke and you generally don’t wrap a pork butt in paper like you would a brisket, stay away from mesquite or alder since they can taste tarry or ashy when overused. Texas Smoked Pulled Pork. This simply seasoned pork is smoked over a blend of hickory wood.

Cooked low and slow, this pork is melt in your mouth good!

Apply the rub to all sides of the pork butt saving the fat side to last since it will be up in the smoker. Pecan, apple, cherry or oak generally work best for a long smoke.