Recipe courtesy of Franklin Barbecue

Oak Smoked Pulled Pork

  • Level: Advanced
  • Total: 4 hr 50 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 4 hr
  • Yield: 10 to 15 servings
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Dry Rub:

1 cup coarsely ground black pepper

1/2 cup kosher salt

1/2 cup turbinado sugar


1 (3 to 4-pound) bone-in pork shoulder butt (Boston butt)

1/8 cup yellow mustard

Tangy Vinegar Sauce:

2 cups distilled white vinegar

1 cup ketchup

1/4 cup brown sugar

2 1/2 tablespoons Worcestershire sauce

1/4 tablespoon kosher salt

1 teaspoon Louisiana-style hot sauce

1 teaspoon coarsely ground black pepper

1/4 teaspoon paprika

Serving suggestions: cabbage slaw and white bread.


  1. For the dry rub: Mix together the pepper, salt and sugar.
  2. For the pork: Slather the pork with the mustard. Cover with the dry rub. 
  3. The best way to do this at home is to lay a bed of coals down in the smoker and then oak chunks (not chips!) on top of that. Light the coal and once it lights the wood, continue using wood from there on out. 
  4. Place the pork on the smoker at 275 to 295 degrees F. Once the outside of the pork is to your preferred color (we like a toasty brown), wrap the butt with foil and return to the smoker for 4 hours. Periodically check for tenderness by unwrapping and trying to pull the bone out. When the bone slides out easily, it is done smoking. Keep the pork wrapped in foil and let sit for 30 minutes. 
  5. For the vinegar sauce: Combine the vinegar, ketchup, brown sugar, Worcestershire sauce, salt, hot sauce, pepper and paprika in a bowl. 
  6. Serve the pork with our tangy vinegar sauce, cabbage slaw and white bread.