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Pulled Pork

An easy recipe with a flavorful rub. The pulled pork tastes great on its own or feel free to add your favorite BBQ sauce!


  • 4-6 lb pork butt roast (AKA Boston Butt)

  • Yellow Mustard

  • 1 cup paprika

  • 1 cup kosher salt

  • 6 tbsp. black pepper

  • 6 tbsp. garlic powder

  • 4 tbsp. chili powder*

  • 4 tbsp. onion powder

  • 2 tsp. cayenne pepper*

  • 1 tsp. ground cumin

  • 1 cup brown sugar

*Use more or less depending on your preference for spiciness.


  1. Mix the last 9 ingredients for the rub.

  2. Dry off pork roast with paper towels. Then cover pork roast in yellow mustard (this will help the rub adhere to the roast).

  3. Cover the roast (generously) with the rub. You will have left over rub. Put the extra rub in an airtight container.

  4. Cover the roast in plastic wrap and put in fridge for at minimum 4 hours.

  5. When ready to cook, pre-heat oven to 225 F. Unwrap roast and place in a a roasting pan.

  6. Place in oven with fat side. Cook 6-8 hours, until internal temperature reaches 195-205. Remove and let pork rest at least 30 minutes (DO NOT SKIP THIS STEP).

  7. Using two forks, pull the pork apart into small/medium pieces.

  8. Enjoy!


  • This recipe was done in the oven, but you can easily make this dish using a smoker. Set you smoker temperature to 225 F.

  • I would highly recommend using a probe thermometer so you can easily check the temperature of the roast.

  • You may experience a "Stall" while cooking the roast (in the oven and smoker). A Stall is when there is a long, drawn out pause in cooking and the temperature does not increase. To overcome the Stall, cover the roast with aluminum foil.

  • You can serve the pulled pork on its own or on hamburger buns. Add your favorite BBQ sauce or enjoy the meat as is!

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