I have made tons of BBQ brisket… but pulled pork? Not so much. Beef is pretty much king in these parts, so that is what I normally fix. But recently I had some pulled pork at Billy’s Oak Acres BBQ and it was great! So I talk pitmaster Billy Woodrich into showing me how to fix his pulled pork, he even let me shoot a video of the steps. So here is the video, plus step-by-step pictures from my attempt to recreate Billy’s pulled pork.
Recipe by Billy Woodrich of Billy’s Oak Acres BBQ
• 1 pork butt (bone-in) 8 pound
For pork rub
• 4 cups brown sugar
• 1 ½ cups salt
• 1 cup paprika
• 1 cup ground black pepper
• 1 cup white sugar
• ½ cup dry mustard
• ½ cup garlic powder
• ½ cup cumin
Set up smoker to smoke at 225ºF.
Mix ingredients for the pork rub in a large bowl.
With the fat cap down, generously coat the top and sides of the pork butt with the rub, making sure to work it into all the cracks. Turn the pork butt over and coat the fat cap with rub.
Place pork butt fat cap up into a 3 to 4 inch deep steel or aluminum pan, then place the pan into a 225ºF smoker.
Smoke for 8 hours, then check to see if it is done by sliding a fork into the top of the pork butt. The fork should slide in with no resistance, like checking a cake. If the pork is not done, check it again every 30 minutes until done.
When done, place pork on cutting board and pull the pork apart with a couple of forks, it should pull apart very easy. If you have trouble pulling it apart it is not done. Put it back in the pan and smoke it until done (fork should slide in with no resistance when done).
My pork butt ended up taking 9½ hours to get done, but turned out great. Just be sure to give yourself some extra time in case it takes a little longer to get done.