Texas Smoked Pork Butt

Texas Smoked Pork Butt

Pulled Pork made in the Texas BBQ tradition with lots of black pepper and love (and nothing hard-to-digest). From our City-Ranch to yours. Low-FODMAP, soy-free, gluten-free, onion- and garlic-free.

By DeliberateFare.com, variation of Aaron Franklin’s pulled pork

Here in Texas, we like our bar-b-cued meat to be flavorful from a serious combination of spices and smoking techniques. Relying on BBQ great Aaron Franklin, my Mr. Wonderful tweaked the recipe to be more in line with my food issues by removing the garlic and onion from the seasonings. It still tastes just like a Texas City-Ranch dream…heady with a little bit of kick.


  • Sea salt
  • Ground black pepper
  • Ground paprika
  • 1 pork butt (pork shoulder)
  • 2 Tbsp vegetable oil (such as canola or grapeseed)
  • Apple cider vinegar placed into a clean spray bottle


  1. Start smoker and allow temperature to reach 275 degrees.
  2. In a medium-sized bowl, add 1 part salt, 1 part pepper, and ¼ part paprika. Mix well with a fork. These seasonings are your “dry rub.” Pour dry rub into a large, lidded shaker. Set aside.
  3. Onto a 9 X 13 inch rimmed baking sheet, place pork butt. Evenly coat with vegetable oil on both sides. Using shaker, evenly coat butt with seasoning mix until the entire piece of meat is completely covered with dry rub. Do not be afraid to pat the meat all over (give it a rub).
  4. Place butt, fat side up onto hot smoker. Fill a small 8 X 8 foil pan with water. Place pan into smoker to keep interior of smoker moist. Close smoker lid. Allow to smoke, untouched, for 5 hours at 275 degrees. Drink some beer. Watch some football. Do anything to distract you from looking inside that smoker.
  5. Set aside two, clean white kitchen towels and two large pieces of foil.
  6. Open smoker. Pork butt should have a beautifully dark, thick crust, which bar-b-quers call “bark.” Bark should have a large crack at the top near the fat layer. Spray pork butt with a few spritz of apple cider vinegar.
  7. Using two white kitchen towels, gently lift pork butt from smoker. Use towels instead of tools so as not to disturb this lovely bark. Place butt onto pieces of foil. Spritz generously with apple cider vinegar. Wrap completely with foil.
  8. Return butt to smoker. Close smoker lid. Allow to smoke while foil-wrapped for an additional 2- 3 hours at 275 degrees.
  9. Set aside clean 9 X 13 inch rimmed baking sheet.
  10. Open smoker. Peel apart foil and take a look at butt. Give a little giggle of the shoulder blade bone at the base of the butt; if it wiggles when tugged, then pork butt is done. Seal up foil. Remove butt from smoker and place onto baking sheet.
  11. Allow pork butt to rest on baking sheet at room temperature for another 30 - 45 minutes in order to allow juices to return to meat.
  12. Set aside 9 X 13 inch casserole dish.
  13. Open foil. Using clean hands, lift pork butt from foil and place onto casserole dish. Using hands or two forks, pull pork meat into large shreds. Remove and discard shoulder blade bone.
  14. Serve immediately.


  • Pairs well with Caramelized Brussels Sprouts, cole slaw, and warmed corn tortillas.
  • Store in storage container in refrigerator for several days. Good cold or warm for breakfast, lunch, or dinner.