Long-Hold Pulled Pork: A Juicy, Flavor-Packed Twist on the Classic

This long-hold pulled pork method locks in moisture and enhances tenderness by holding the meat at 150°F, creating a juicy, flavorful result.

The Best Pulled Pork You’ll Ever Make

Pulled pork is a staple of BBQ culture, known for its rich, smoky flavor and melt-in-your-mouth texture. Traditional methods cook the pork to 200°F+ until probe tender, but they can sometimes result in dry, stringy meat. In this method, we’re applying a long-hold approach at 150°F to maximize juiciness without compromising texture. This technique, borrowed from long-hold brisket cooking, ensures that the pork retains its natural porky flavor while still breaking down tough connective tissues to achieve the perfect bite. Let’s get started!

Step 1: Seasoning the Pork Butt

Start by selecting two boneless pork butts. For seasoning, use a sweet and spicy rub with a good amount of sugar to enhance the pork’s natural flavors. Coat the pork butts generously and let them rest for about 30 minutes to absorb the seasoning fully.

Step 2: Setting Up the Smoker

Preheat your smoker to 300°F. At this temperature, pellet grills burn cleaner and produce less smoke, which is typically a downside. However, using a smoke cage with wood chunks allows you to generate more smoke, giving the pork a deeper, richer flavor. Place the wood chunks in the cage, light them over the burn pot, and then move the cage to the side to maintain airflow and steady combustion.

Step 3: Managing Heat with a Water Pan

To prevent burning and ensure even cooking, place a water pan on the lower rack of the smoker. This pan absorbs excess radiant heat, allowing the pork butts on the upper rack to cook more evenly. The water pan also catches drippings, making cleanup easier and maintaining moisture in the cooking environment.

Step 4: Smoking the Pork Butt

Place the seasoned pork butts on the upper rack and smoke at 300°F, adding wood chunks to the smoke cage every 20-40 minutes. Monitor the internal temperature using a meat probe.

• The first pork buttwill be smoked to 190°F, wrapped in foil with ½ cup of water, and held at 150°F for 18-20 hours.
• The second pork buttfollows the traditional method: it will be smoked until it reaches 180°F, wrapped in foil with water, and cooked until it reaches 205°F before resting for 2 hours.

Step 5: Resting and Holding

For the long-hold pork, keeping it at 150°F for an extended period allows connective tissues to break down slowly, ensuring a juicy and tender final product. Unlike traditional methods that risk drying out the meat above 200°F, this technique locks in moisture while achieving the perfect pull-apart texture.

Step 6: Shredding and Taste Test

After holding, shred both pork butts and compare the results:

• The traditional pork butt(cooked to 205°F and rested for 2 hours) has a great bark but contains some drier, grainy areas.
• The long-hold pork butt(held at 150°F) is incredibly moist throughout, with a well-developed bark and evenly distributed juiciness.

Both methods produce excellent pulled pork, but if you’re looking for the ultimate in tenderness and moisture, the long-hold method is a game-changer!