Texas Pulled Pork Recipe
by: Gabe Ramirez (@coalheartedbbq)
Ingredients
1 package of Martins Famous Potato Rolls
Pulled Pork
1 pork shoulder/butt
16 mesh black pepper
Kosher salt
1 bottle your favorite BBQ sauce
Season with two parts pepper to one part salt
Coleslaw
1/2 of a green cabbage head
1/2 of a purple cabbage head
4 seeded, and sliced jalapeños
1 cup mayonnaise
2 teaspoons of apple cider vinegar
2 teaspoons of sugar
Juice of 1/2 lemon
Salt and pepper to taste
Instructions
Season pork butt with salt and pepper rub and smoke at 275F-300F. In Texas post, oak is the most preferred wood for BBQ. Smoke indirect until your bark gets a nice dark color, or reaches an internal temp of 165F. When you see the fat cap start to tear, that’s also a good sign you’re ready to wrap. I used pink butcher paper for this cook, but you can also use foil or skip altogether. Wrapping allows you to retain moisture while finishing the cooking process. Once your pork butt has an internal temp of 195-205F, it’s ready to come off the pit. It’s important to let it rest for at least an hour before pulling. I like to add a little sauce when chopping to add another layer of flavor. Lastly, pile everything on and enjoy!
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