How To Make Pulled Pork Better

If you're into true Texas BBQ, you already know pork butt is the cut to use for pulled pork. But here's something you might not be doing—and it changes everything.

In this video, Barrett Black, fourth-generation pitmaster at The Original Black's BBQ, shares the exact method we use to make our pulled pork more flavorful, bark-heavy, and faster to cook. And the best part? You can try it at home.

More Bark = Better Pulled Pork

When folks line up at our pits, you know what they ask for? “Give me the piece with the bark.” Bark brings the smoke, the salt, the fat, the crunch—everything good about BBQ. By cutting the pork into smaller pieces, we increase the surface area. That means more bark on every chunk, not just the outside edges.

The Black's Style

We keep it Texas simple—salt, pepper, smoke. No sugar. No rubs. No sauce slathered on. Just like our great-grandfather did it. Even though pulled pork is a newer item for us, it had to match our style: bold, clean, and full of smoke.

Barrett's Method

Here's how he breaks it down:

• Start with a bone-in pork shoulder.
• Cut it into quarters or softball-sized chunks. Don't overthink it.
• Score the fat cap if you want extra crispy bites
• Season heavily with salt and pepper.
• Smoke at 275°F for 4–6 hours. Low and slow.
• Cook to temp, not time. Pull around 200°F, when it's soft and shreddable.
• Rest it, shred it, and mix those juices back in.
• Eat it on a sandwich, with mac and cheese, or straight off the board. You earned it.

Optional move: hit it with herbs or spices after the cook, while it's still hot. Let them bloom without burning. Pro tip.

The Result? Insane Flavor in Every Bite

When you pull it apart, you'll see the difference. Deep smoke ring. Crispy bark in every handful. Juicy, tender meat that doesn't need help from sauce (though no judgment if you dab a little on).

If you've been making pulled pork the old way, this method is a game-changer. And once you try it, you won't go back.