DAM Butt Rub/ Smoked Pulled Pork

If you want fall-apart pulled pork with a bold, flavorful crust, look no further. Our DAM Butt Rub is the secret weapon — a salty, sweet, and mildly spicy blend of sea salt, black pepper, brown sugar, and chile peppers that locks in natural juices and builds an incredible bark on the smoker or in the oven.

Ingredients

• 4 to 6 lb bone-in pork shoulder (also called pork butt)
• 4 to 6 tablespoons Dam Spice Co. DAM Butt Rub
• 2 tablespoons yellow mustard (as a binder)
• Apple juice or apple cider vinegar, for spritzing

Instructions

1. Prep the pork: Pat the pork shoulder dry with paper towels. Coat all sides with a thin layer of yellow mustard — this helps the rub stick and adds a subtle tang.
2. Apply the rub: Generously coat the pork on all sides with DAM Butt Rub, pressing it into the meat. For best results, wrap and refrigerate overnight (or at least 2 hours).
3. Preheat your smoker or oven: Heat to 225°F. If smoking, use hickory or apple wood for a classic BBQ flavor.
4. Smoke or roast: Cook the pork fat-side up at 225°F for 8 to 12 hours, or until the internal temperature reaches 200° to 205°F. Spritz with apple juice every hour after the first 3 hours to keep it moist.
5. Rest: Wrap the pork in butcher paper or foil and let it rest for at least 1 hour before pulling.
6. Pull and serve: Use two forks or your hands (with gloves) to pull the pork apart. Serve on buns, in tacos, over rice, or straight from the pan.

Tips

• No smoker? Roast covered in the oven at 300°F for 6 to 8 hours, then uncover for the last hour to build a crust.
• Serving ideas: Top with coleslaw, pickles, and your favorite BBQ sauce for the full experience.
• Leftovers: Pulled pork keeps in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Grab your DAM Butt Rub and fire up the smoker — BBQ greatness awaits.