Pulled Pork

Pitmaster Onur Gulbay of Outsider BBQ | Seattle, WA

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Adapted by StarChefs  |  October 2025  |  Photo: Alexander Zeren

INGREDIENTS

Niman Ranch Iberian Duroc pork butt
Kosher salt
14-mesh ground black pepper
Your favorite barbecue sauce

METHOD

Prepare and heat a smoker with white oak wood to 250°F. Place pork on a clean work surface. Generously season pork with salt and pepper on both sides. Smoke 8 hours, or until internal temperature of meat reaches 175°F. Increase smoker heat to 275°F. Wrap pork in aluminum foil and smoke until meat is cooked through and tender. Remove from smoker and let rest 1 hour at room temperature. Pick meat and serve with barbecue sauce.

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