Pulled Pork

John Muhl



  • 8 lb Pork Shoulder Butt, bone in
  • 5 tbsp Peppercorns, ground
  • 5 tbsp Sea Salt, fine


  1. Cover pork shoulder in salt & pepper
  2. Smoke over apple wood at 200ºF until the internal temperate is 150ºF
  3. Remove from smoker and place in a large pot with about ¼ cup of water per pound of pork
  4. Cover and place in 250ºF oven until meat separates from bone
  5. Remove from liquid, shred
  6. Add bbq sauce and mix well

The braising liquid can be saved and used as pork broth.