Perfect pulled pork from Meathead: The Science of Great Barbecue and Grilling (page 198) by Meathead Goldwyn and Greg Blonder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salted meat refrigerates overnight.

  • john_skzref on February 16, 2026

    Do yourself a favor and move your pork to the oven at the stall. It’s already absorbed as much smoke as you want and the hours to break through the stall isn’t worth it

  • Smokeydoke on April 01, 2018

    My first smoked pork butt. I did two methods, one with the Texas crunch, the other without, we liked the Texas crunch better. Used Meathead's tasty Memphis Dust Rub and it produced a beautiful bark. I haven't done enough pulled pork to be an authority but this recipe was successful enough, 5 stars for now. Photo included.

  • twoyolks on July 06, 2016

    This makes a pretty good pulled pork. The pork was cooked perfectly but ended up a bit dry. I'd probably put a tray underneath the pork to capture the juices as it cooks and then mix some of them back into the pulled pork. The instructions are detailed enough to follow easily.

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