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Pulled Pork Rolls

A step by step guide to a pulled pork butt

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Slow cooked Pulled Pork so juicy it will fall apart. Cook Low and Slow on an offset smoker and feed a crowd with your epic results.
Prep time
20 mins
Cook time
8 hours (approx.)
A crowd
Heat Beads® 10kg Original BBQ Briquettes
Best cooked on
Wrangler Offset Smoker & BBQ


Pork Butt

Pork Rub: We use Rum & Que ‘Hot Coq’

Spritz: Your choice water or apple cider vinegar, apple juice

Wrap Juice: Your choice – apple or pineapple juice


Rolls, Buns or Sliders to serve

Your favourite salad veg

BBQ sauce


  1. Begin by removing any hard white fat from the pork butt, this type of fat doesn’t render well and doesn’t make for good eating.
  2. Find your favourite pork rub, in this case, we are using Rum & Que’s Hot Coq. Rub about 8 hours before cooking and keep refrigerated.
  3. Get your Smoker up to temperature (around 250-2750F/121-1350C). Put Pork Butt in and don’t check it for at least 2 hours, then begin to spritz every hour, with your choice of liquid, (water, apple cider vinegar, apple juice). The Butt should be in for about 8 hours.
  4. When the bark is looking good (about the 4-5 hour mark), tightly wrap the pork butt in foil using a little bit of apple or pineapple juice or simply put the butt into a foil tray and cover with foil.
  5. Keep cooking until internal temperature reaches 205-2100F/96-990C. Remove and place in chilly bin covered in towels for an hour or two to rest.
  6. Shred meat using a heat-resistant glove or bear claws.
  7. This Pulled Pork goes great in rolls, burgers, sliders or tacos. Just add your favourite salad veg and sauces!

Thanks to Rum & Que Rubs for this recipe