Pulled Pork Recipe - How to smoke pork butt on the UDS!

MothersBBQ's picture

May. 25, 2013

So I was tossing the idea around of doing some pulled pork and at the last minute decided to pull the trigger. This video was not planned so bare with me on this one.
The pork was slathered in mustard sauce and coated with a coffee-chilli rub I did for the prime rib on Thanksgiving. I smoked it at 275 for about 10-11 hours till it hit 195-200 internally. I wanted to let it rest for an hour or so but I was running out of time.


Boneless pork butt 8 Pound , marinated overnight
Apple juice 1 Cup (16 tbs)
For mustard sauce
Apple cider vinegar 2 Cup (32 tbs)
Grated onion 1 Cup (16 tbs)
Mustard paste 1 Cup (16 tbs)
Brown sugar 1 Cup (16 tbs)
Worcestershire sauce 2 Tablespoon
Siracha sauce 1 Teaspoon
Chopped garlic 2 Tablespoon
Ground pepper To Taste
Salt To Taste
For apple cole slaw
Fuji apple 5 , peeled and julienned
Apple cider 1 Cup (16 tbs)
Mayonnaise 1 Cup (16 tbs)
Honey 33 Cup (528 tbs)
Poppy seeds 1 Teaspoon
Black pepper To Taste
Kosher salt 2 Teaspoon
Cole slaw mix 2 Cup (32 tbs) (1 packet (cabbage, carrot and red cabbage ))
Diced green onions 2 Tablespoon (Optional)
Chopped pecans/Chopped walnuts 1 Cup (16 tbs)


For pulled pork butt


1. Rub the pork butt with mustard and coffee chilli rub mixture and let in marinate overnight in refrigerator.

2. Next morning get the smoker heated to 250 to 275 F, using apple wood and hickory.


3. Place the pork and let it smoke for about 10 hours, and spray it with apple juice every 30 to 45 minutes or until the internal temperature of meat gets to 200 F.

4. Remove the meat, warp in aluminium foil for about 1 to 1 ½ hours.

For the mustard sauce

5. Meanwhile in a hot pan put together all the ingredients for mustard sauce and stir well to mix.

6. Let the sauce simmer for about 15 to 20 minutes.


7. Shred the pork with 2 forks; serve it with coleslaw (recipe underneath) and mustard sauce.

For apple coleslaw


1. In a large bowl, put together julienned apples, vinegar, mayonnaise, honey and poppy seeds, and stir well to mix.

2. Add in chopped pecans and mix well.

3. Season the salad with salt and pepper, and mix.

4. Put the coleslaw mix and toss lightly to coat.


5. Serve it with pulled pork if desired.

Recipe Summary

Servings: 14

Nutrition Facts

Serving size

Calories 913Calories from Fat 567

 % Daily Value*

Total Fat 61 g93.8%

Saturated Fat 19 g95%

Trans Fat 0 g


Sodium 1340 mg55.83%

Total Carbohydrates 47 g15.7%

Dietary Fiber 4 g16%

Sugars 35 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet