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Long Hold Pulled Pork

This long-hold pulled pork method locks in moisture and enhances tenderness by holding the meat at 150°F, creating a juicy, flavorful result.
Keyword Long Hold Pulled Pork
Prep Time 30 minutes
Cook Time 6 hours
Total Time 1 day

Ingredients

  • 2 boneless pork butts
  • 1/2 cup water (for wrapping)
  • Sweet and spicy pork rub
  • Wood chunks for smoke

Instructions

  • Season the pork butts generously with sweet and spicy rub; let rest for 30 minutes.
  • Preheat the smoker to 300°F and set up a smoke cage with wood chunks.
  • Place a water pan on the lower rack to absorb radiant heat.
  • Smoke the pork butts at 300°F, adding wood chunks every 20-40 minutes.
  • For the long-hold method, smoke to 190°F, wrap in foil with water, and hold at 150°F for 18-20 hours.
  • For the traditional method, smoke to 180°F, wrap with water, cook to 205°F, then rest for 2 hours.
  • Shred and serve, enjoying the juiciest pulled pork ever!