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Pulled Pork. Pork BBQ. Pork shoulder. Boston Butt. Picnic Roast. It's moist and tender, smokey, and those pieces of bark that have so much freaking flavor.

I am going to explain Pulled Pork so that you can be successful on the regular.

Meat choice: Bone-in. Period. It makes better pulled pork. Period.

Trim the fat: Trim any excess fat down to about a 1/4 inch. Some is good, but too much and your rub, and your smoke won't penetrate and you're going to throw it out later anyhow.

Rub: You'll need something to make your meat sticky so the rub adheres. Use regular mustard and a little honey. Different people use different things. You will not taste the mustard when this is all said and done. The rub. Use a lot. All over the meat. Then wrap this hunk of meat tightly in plastic wrap and toss in the refrigerator for 8 or more hours.

Temperature: People argue. But, general consensus is indirect cooking between 225°-285°. I like 250°.

Smoke: Again, people argue. I like Pecan, Apple and Cherry. Pear and Hickory are good, too. Mix and match, experiment with what you like.

Cook: To internal temperature of 198°-203°, whenever the bone easily wiggles and slides out of meat. Timing will vary between every pork butt. Do NOT go by time, go by internal temperature.

Wrap in aluminum foil tightly. Place in cooler, cover with towels and rest for at least 1 hour.

Pull. Eat.

Have questions? Feel free to ask me, I'm happy to help.