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Smoked Pulled Pork

Civilized Caveman
4.55 from 11 votes
Prep Time 10 mins
Cook Time 12 hrs
Total Time 12 hrs 10 mins
Servings 6


  • 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


  • 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


  • 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


  • 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