Pulled pork is a barbecue staple which needs to be mastered. There's nothing quite like pulling the bone out of a Boston Butt which comes out with ease with perfectly jiggly porky goodness which breaks in your hands. Our mouths are watering just thinking about it.

Course Main Course
Cuisine American
Keyword barbecue, burger, family recipes, pork, pulled pork
Servings 8 people
Author jacksmeatshack


  • 1 x pork butt joint make sure you adjust your timings to the size of your joint
  • 4 x tbsp binder eg mustard or buffalo sauce
  • 4 x tbsp dry seasoning we recommend Cowboy Coffee
  • 2 x tbsp bbq or buffalo sauce optional


  1. Preheat the grill to 135C.
  2. Using a sharp knife slash the surface of the pork in a criss cross to allow the taste of the smoke, seasoning and binder to penetrate the meat.
  3. Cover both sides equally with your binder ensuring full coverage.
  4. Liberally coat with your dry seasoning on both sides, again ensuring full coverage.
  5. Insert an internal thermometer into the thickest part of the pork avoiding the bone.
  6. Place the pork on to the grill on indirect heat.
  7. When the pork has reached 65 - 70C and has formed a dry crust, remove the internal thermometer and then the pork from the grill and wrap fully in a couple of layers of tin foil.
  8. Place back on the grill on indirect heat until the internal temperature has reached 93C then remove from the grill and allow to rest for an hour.

  9. Unwrap the pork from the foil and place in a large tray or something big enough to house your shredded pork. Pull out the bone then use your hands to pull the pork into shredded pieces.
  10. The pork will be delicious just like this however optionally you can now add your bbq, buffalo or favourite sauce for some extra moisture.
  11. Serve and enjoy.

Recipe Video

The meat for this recipe was provided by the Village Butchers providing outstanding quality meat right to your door.  You can visit the Village Butchers here.