Sometimes you don’t have 18 hours to smoke a pork butt.
Sometimes you simply don’t want to wait 18 hours to eat smoked pulled pork.
I am guilty of both, so Turbo Pork Butt is my go-to method for making pulled pork.
Instead of low and slow, it’s hot and quick.
And sometimes I eat it on a bun, and sometimes I just pile it high on the plate with sauce and Carolina Slaw.
There aren’t a lot of rules. Just have fun with it.
- 1 5-7 pound pork roast, preferably shoulder or Boston butt
- Yellow mustard
- 3 TBS paprika (smoked, if you have it)
- 1 TBS garlic powder
- 1 TBS brown sugar
- 1 TBS dry mustard
- 3 TBS coarse Kosher salt
- Set your cooker up for an indirect cook and temperature stable at 350F.
- Rub the pork with yellow mustard.
- Mix the paprika, garlic powder, brown sugar, dry mustard, and coarse salt and rub all over the pork.
- Cook at 350F for about 3 hours or until the internal temperature is around 160F.
- Wrap the pork in heavy duty foil and cook for another 2 hours or until the internal temperature is 195-200F.
- Wrap the pork in towels and let it rest for an hour in a dry cooler.
- Pull with two forks and enjoy!