Easy BBQ Pulled Pork Recipe

Easy BBQ Pulled Pork Recipe

This week’s recipe is all about keeping things simple and letting classic barbecue flavor shine. If you’ve ever wanted to master tender, smoky pulled pork without babysitting the grill all day, this one’s for you. These Sweet BBQ Pork Butts are juicy, flavorful, and downright foolproof — proof that you don’t need a competition stage to make championship-quality BBQ.

Sweet BBQ Pork Butts: Easy Backyard Pulled Pork | Heath Riles BBQ

This cook brings together our Heath Riles BBQ Sweet BBQ Rub  and Heath Riles BBQ Tangy Vinegar Sauce for that perfect balance of sweet, smoky, and tangy. Whether you’re cooking for the family, prepping for a tailgate, or feeding a crowd, this recipe will give you that perfect pulled pork texture every single time.

The Ingredients

This cook keeps things old-school and flavorful, layering simple ingredients for authentic barbecue taste.

  • Pork Butts (2 whole, 7–9 lbs each) – Look for well-marbled butts for the best flavor and tenderness.
  • Heath Riles BBQ Sweet BBQ Rub – The original blend that started it all. A touch of sweetness upfront with a hint of heat on the back end makes it the ultimate pork rub.
  • Heath Riles BBQ Tangy Vinegar Sauce (1 bottle) – Used both for wrapping and finishing. It adds a zesty kick that balances out the richness of the pork.
  • Optional Binder (yellow mustard or olive oil) – Totally optional. This cook skips it, but you can use it if you prefer extra adhesion for your rub.

The Smoker Setup

Here’s the setup that makes this cook a breeze:

The Process of Making Sweet BBQ Pork Butts

1. Trim and Season

Start by trimming your pork butts. Remove any thick, heavy fat from the top and sides — you don’t have to go crazy here, just clean up the big patches so the rub can stick and the smoke can penetrate.

Once trimmed, season liberally with Heath Riles BBQ Sweet Rub on all sides. No binder is needed for this one; the natural moisture from the meat does the trick. Make sure every inch is coated for even color and flavor.

2. Fire Up the Grill

Preheat your Camp Chef Woodwind Pro to 285–300°F. That’s a little hotter than usual for pulled pork, but it’s perfect when you’re short on time and still want a great bark.

Lay the pork butts fat side up on the grates so the juices baste the meat as it cooks. Close the lid, set a timer for two hours, and let the smoke roll. After that, check the color and rotate if needed for even cooking.

3. Build the Color

After about four hours, your butts should have a deep, rich mahogany hue and an internal temperature around 160°F. That’s your sign it’s time to wrap.

4. Wrap with Sauce

Tear off two long sheets of Heavy-Duty Foil and double them up to prevent rips. Place one pork butt in the center and pour half a bottle of Heath Riles Tangy Vinegar Sauce over the top. That sauce will steam and braise the pork as it finishes, adding tang and moisture.

Wrap it tight like a present — fold in the sides, roll the ends, and seal it up. Repeat with the second butt.

Place them back on the smoker, seam side up, and continue cooking for another two hours, checking after 90 minutes. You’re looking for an internal temperature around 206°F, verified with your Thermapen ONE. That’s the magic number where the pork becomes pull-apart tender.

5. Rest and Relax

When the pork hits 206°F, remove it from the smoker and transfer the foil-wrapped butts to a Cambro Cooler or insulated cooler. Let them rest for at least 45 minutes to an hour — longer if you can.

This step is crucial. Resting allows the juices to redistribute, making every bite tender and juicy instead of dry and stringy. Two hours of rest is barbecue gold.

6. Shred and Season

After resting, carefully unwrap the pork. It’ll still be hot, so throw on your Heat-Resistant Gloves before handling. The bones should pull clean with no resistance — that’s how you know you nailed it.

Transfer the meat to an Aluminum Pan and pick through to remove excess fat. As you shred, drizzle on a little more Heath Riles Tangy Vinegar Sauce and a light dusting of Sweet BBQ Rub to tie all those layers of flavor together.

Mix it gently by hand or with Tongs until everything is evenly coated and glistening.

The Results

This pulled pork is the definition of backyard perfection — tender, smoky, and bursting with sweet and tangy flavor. The Sweet Rub gives the bark a beautiful caramelized color and subtle heat, while the Tangy Vinegar Sauce cuts through the richness for perfect balance.

Every bite melts in your mouth, with that signature blend of smoke and spice that makes true Southern BBQ unforgettable. Whether you pile it on a bun, spoon it over nachos, or serve it family-style, it’s a recipe that never disappoints.

Serving Suggestions

This pork is as versatile as it gets. Here are a few favorite ways to serve it — click the links below to check out the full recipes:

Storing Leftovers

  • Refrigerator: Store pulled pork in an airtight container for up to 4 days. Reheat gently with a splash of vinegar sauce or broth to keep it juicy.
  • Freezer: For longer storage, portion the pork into vacuum-sealed bags or freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

Final Thoughts

This Sweet BBQ Pork Butts recipe proves that simple, tried-and-true methods still make the best barbecue. With just a few ingredients, a steady fire, and a little patience, you can turn humble pork into something special.

From the caramelized bark to the juicy, pull-apart texture, every step builds flavor. Whether you’re a first-time BBQer or a seasoned pitmaster, this cook delivers big results with minimal effort.

Fire up that smoker, grab your Heath Riles BBQ Sweet BBQ Rub and Tangy Vinegar Sauce, and make this one for your next get-together. It’s easy, it’s delicious, and it’s pure Heath Riles BBQ.

Equipment and Tools

Camp Chef Woodwind Pro, Royal Oak Charcoal-Infused Hickory Pellets, Heavy-Duty Foil, Cambro Cooler, Thermapen ONE, Heat-Resistant Gloves, Aluminum Pans, Tongs

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