Hickory Smoked Pulled Pork

Ever wonder where all the amazing pork I talk about comes from?  My dear friend Krystina from Cook Pigs Ranch in Julian, California.  I can not speak highly enough of this woman or her family.  To keep it brief, her and her husband decided due to their children’s food allergies, they were going to take matters into their own hands and raise their own food.  Giving themselves the ability to control all facets of their food, they are able to ensure their family is getting the highest quality products available.  Fast forward a few years and now when you visit, you see this awesome woman throwing hundreds of pounds of food to her pigs, with her two kids following closely in their power wheels john deere trucks helping.  Once the pigs are fed, she probably heads over to watch and help deliver 10 piglets all before she makes breakfast.  On top of all her duties to 150+ pigs and a deployed husband she always makes time to teach and inform everyone about her animals and why they are so amazing.  I have never met anyone so genuine and dedicated to their craft and I love her for it.  Thank you for all your hard work Krystina, the world needs more farmers like you.

Pulled Pork

Pulled Pork


4.7 from 6 reviews
Smoked Pulled Pork
Prep time
Cook time
Total time
Serves: 6
Caveman Blend:
  • 4 tablespoons smoked paprika
  • 2 tablespoons sea salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoons ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon ground white pepper
  • 2 teaspoon cayenne pepper
Mop Sauce
  1. Make the caveman blend by combining all the spices listed in a bowl and mixing well (you will not need all of this, store the extra in an airtight container or ziploc)
  2. Make your mop sauce (only if smoking) but combining the ingredients in a spray bottle
  3. Apply a thin coat of mustard to your pork butt
  4. Generously cover the entire pork butt with the caveman blend
  5. Wrap the seasoned pork butt in plastic wrap or put it in a large ziploc and let sit in the refrigerator for at least 8 hours but up to 48
  1. Bring your smoker or your BBQ to 225 degrees fahrenheit and prepare it to use indirect heat
  2. I use an electric wood pellet smoker so I just set the temperature after I added all of my hickory wood pellets
  3. Plan on smoking your boston butt for 60-90 minutes per pound or until it reaches an internal temperature of 190 degrees fahrenheit
  4. Remove your boston butt from the refrigerator at least 30 minutes before you plan to start smoking it to allow it to come to room temperature
  5. Place your boston butt on the smoker fat side up and plan on basting with your mop sauce every two hours until completion
  6. Once your butt has finished, either let it sit for 1 hour before pulling so you don't burn yourself or use tools to shred it
  7. Serve with your favorite sauce or side and I recommend my Beasty BBQ Sauce
  1. Remove your boston butt from the refrigerator and place in the bottom of your crockpot
  2. Add 1/2 cup of olive oil and 1/2 cup of apple juice to the crockpot
  3. Cover and set on low for 12 hours
  4. Once done, shred with forks
  5. You can put the pork back in its delicious broth or serve with my Beasty BBQ Sauce

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.


  1. Thanks! I just finished an 8 lb pork shoulder that I’ve been knawing on for a week. Had to put a brick on my crock pot lid to keep it closed. I used apple cider vinegar instead of the apple juice so I could avoid the sugar. It turned out awesome! I’m looking for my next source of cheap, mass meat for the week. Thanks again, devil!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this Recipe: