Grammy's Kitchen · Pulled Pork · Easy Barbecue Pulled Pork
One of 50 pulled pork recipes we measured
from amazingribs.com
891 cooks on amazingribs.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 1% |
| aromatics | 0% | 0% |
| acid | 0% | 1% |
| sweetener | 13% | 10% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2268 g | 1 pork butt or shoulder ((about 5 pounds(2.2 kilograms))) |
| 1/3 cup Meathead's Memphis Dust | |
| 15 g | 2 1/2 teaspoons Morton Coarse Kosher Salt ((1/2 teaspoon per pound of meat)) |
| 624 g | 12 Kaiser rolls or hamburger buns |
| 285 g | 1 cup of your favorite barbecue sauce |
Method: 14 steps, published by amazingribs.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Doing a couple 7 pounders today, temp at 172 after 8 hours, put them in the Hasty Bake for 2 hours with cherry wood for smoke with coals, then on to the Traeger for the last hours...temp fluctuation falls with in Meat Heads suggested ranges. just patiently ” — a cook, 5.0★
“I wood-chunk smoked a 5# butt on a gas grill for a couple hours--then continued the BBQ cook for another 2 hours--till pork reached 186*F. I brought inside and covered till morning. Put in a foil-tented cast iron pot in a gas oven @ 225*F for 4 hours. At 203*F” — a cook, 5.0★