Prep Time:  30 mins
Cook Time:  600 mins
Total Time:  630 mins
Servings:  10
Fully dressed pulled pork sandwich next to an image of Brad Prose

Immerse yourself in tender, smoked pulled pork that melts in your mouth, boasting a bold blend of smoky richness and savory sweetness. Chiles and Smoke’s Brad Prose has a recipe to elevate your taste buds to new heights with forkfuls of pulled pork perfection. This meal is simple, straightforward, and will have you piling up soft buns with barbecue sauce in no time!


Ingredients for Pulled Pork

  • 1 bone-in or boneless pork butt, about 7-8 lbs
  • 50/50 mix of apple cider vinegar and water for spritzing

Ingredients for the Rub Seasoning

  • ½ cup BBQGuys x Spiceology Signature Pork Seasoning

Items You'll Need


  1. Prepare the pork butt by first removing any loose pieces of fat or trimming. Season with an even layer of the rub. Allow the seasoning to set into the pork for about 30–40 minutes at a minimum, or preferably overnight in the fridge, uncovered.
  2. Seasoned pork butt
  3. Preheat the smoker to 265°F. Once your smoker has reached temperature, place the pork butt inside with the fat cap facing up. Leave undisturbed for about 3 hours.
  4. Spritz and smoke. After the first 3 hours, open the smoker and spritz the outside with the liquid mix. Continue to cook the pork butt at the same temperature for another 5 hours, spritzing every 30 minutes as needed. The pork will visibly shrink, and the fat cap will eventually start to crack and split around 7-8 hours.
  5. Wrap the pork butt. Roll out 2 large sheets of heavy-duty foil, about 3–4 times as long as the widest side of the pork butt. Place the foil on your workstation, overlapping the two sheets, with the shiny side facing up. Spritz the pork butt one last time before wrapping. Tightly roll the pork butt in the foil, folding in the sides as you roll to ensure it is completely sealed. Continue to roll and fold in the sides, gently patting the foil to make sure there are no air pockets inside.
  6. Cook until tender. Place the foil-wrapped pork back into the smoker and continue to cook for another 2 hours or until the pork registers just over 200°F internal temperature.
  7. Rest and shred. Remove the pork when ready and allow it to rest while wrapped at room temperature for about an hour before shredding. Remove the bone (if present) and shred the pork. Add additional seasoning to taste.
  8. Pork after shredding