Can I make this recipe ahead of time?

Yes, most components of this recipe can be prepared ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving for best results.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I substitute ingredients in this recipe?

Absolutely. This recipe is flexible and works well with substitutions. Swap proteins, vegetables, or seasonings based on your dietary needs or what you have on hand.

Hickory Smoked Pulled Pork

Name: Smoked Pulled Pork
Prep time: 10 min
Cook time: 720 min
Total time: 730 min
Cuisine: American
Ingredients: 1 3-5 pounds Boston Butt; yellow mustard to coat; 4 tablespoons smoked paprika; 2 tablespoons sea salt; 2 tablespoons chili powder; 2 tablespoons ground cumin; 1 tablespoons ground black pepper; 1 tablespoon dried oregano; 1 tablespoon ground white pepper; 2 teaspoon cayenne pepper; 1/2 cup apple juice; 1/2 cup olive oil

Pulled pork is the recipe we made that put this blog on the map. 6 years later and it is still the most popular recipe on the website. The reason we love pulled pork so much is that it is so versatile. The original recipe is for crockpot pulled pork so we decided to switch it up. Now you can have this hickory smoked pulled pork as well. Now don’t fret, if you don’t have a smoker you can still make this in a crockpot, which we included below.

Enjoy!!

Civilized Caveman

Smoked Pulled Pork

4.55 from 11 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 12 10

Servings: 6

Ingredients Method

Ingredients

1 3-5 pounds Boston Butt
yellow mustard to coat

Caveman Blend:

4 tablespoons smoked paprika
2 tablespoons sea salt
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoons ground black pepper
1 tablespoon dried oregano
1 tablespoon ground white pepper
2 teaspoon cayenne pepper

Mop Sauce

1/2 cup apple juice
1/2 cup olive oil

Method

Make the caveman blend by combining all the spices listed in a bowl and mixing well (you will not need all of this, store the extra in an airtight container or ziploc)
Make your mop sauce (only if smoking) but combining the ingredients in a spray bottle
Apply a thin coat of mustard to your pork butt
Generously cover the entire pork butt with the caveman blend
Wrap the seasoned pork butt in plastic wrap or put it in a large ziploc and let sit in the refrigerator for at least 8 hours but up to 48

Smoker

Bring your smoker or your BBQ to 225 degrees fahrenheit and prepare it to use indirect heat
We use an electric wood pellet smoker so we just set the temperature after we added all of the hickory wood pellets
Plan on smoking your boston butt for 60-90 minutes per pound or until it reaches an internal temperature of 190 degrees fahrenheit
Remove your boston butt from the refrigerator at least 30 minutes before you plan to start smoking it to allow it to come to room temperature
Place your boston butt on the smoker fat side up and plan on basting with your mop sauce every two hours until completion
Once your butt has finished, either let it sit for 1 hour before pulling so you don't burn yourself or use tools to shred it
Serve with your favorite sauce or side and we recommend our Beasty BBQ Sauce

Crockpot

Remove your boston butt from the refrigerator and place in the bottom of your crockpot
Add 1/2 cup of olive oil and 1/2 cup of apple juice to the crockpot
Cover and set on low for 12 hours
Once done, shred with forks
You can put the pork back in its delicious broth or serve with my Beasty BBQ Sauce

Want to learn which ingredients are the best to cook with?

Check out our friends over at Wellness Force Radio and learn about how good nutrition impacts your health: