Smoked Pulled Pork- Charlie’s Birthday Style
Slow-smoked, tender pulled pork cooked low and slow with bold flavor — the heart of Charlie’s Birthday Bash.
Ingredients
- 1 bone-in pork butt (7–8 lbs)
- Yellow mustard (binder)
- Let’s Get After It Blend
- Heart & Hustle Rib Rub
- Post oak chunks (with a little cherry, optional)
🔥 Used in this recipe:
Let’s Get After It Blend
Heart & Hustle Rib Rub
Instructions
- Prep the pork. Pat the pork butt dry with paper towels. Coat lightly with yellow mustard — just enough to help the seasoning stick.
- Season. Apply Let’s Get After It Blend, followed by Heart & Hustle Rib Rub. Press in well on all sides.
- Fire up the smoker. Preheat to 250°F using post oak wood (add cherry for a hint of sweetness if you like).
- Smoke low & slow. Place the pork fat-side up and smoke at 250°F until the internal temp reaches 195–203°F. Plan on ~1.5–2 hours per pound (cook to temp, not time).
- Rest. Remove from smoker, wrap loosely in foil, and rest for 45–60 minutes.
- Pull & serve. Shred the pork by hand or with forks. Mix in the juices and bark for maximum flavor.
Chef Paddy’s Tip
- This pork doesn’t need sauce — it’s built for flavor right off the smoker. If you do add one, keep it light and tangy so the smoke still shines.
- Perfect for sandwiches, plates with mac & cheese, nachos, or leftovers the next day (if there are any).
Let’s cook with heart and hustle.
