Pulled pork is a barbecue classic, but it’s well-known that the succulent, tender pork can be a bit of a labor of love.

A low and slow pork shoulder can take upwards of 12-16 hours, but did you know that you can cut that time in half by smoking it hot and fast?

Hot and fast pulled pork

This recipe produces delicious, smoky, and tender pulled pork in around six hours, making it the perfect recipe for when you want to save some time and still enjoy great BBQ.

For hot and fast cooks, I prefer to use a charcoal smoker like my Oklahoma Joe’s Bronco or Masterbuilt XT, which is what I used for this pork butt.

You can use a pellet grill if that’s all you’ve got, but at higher heats pellet grills don’t make enough smoke to get the amount of flavor I want.

Ingredients you’ll need

• Pork butt/shoulder – I typically shoot for an 8-10-lb bone-in pork butt or shoulder for this recipe. Boneless will cook even faster.
• Seasonings – I like to keep the seasoning pretty simple when I’m cooking hot and fast. Many barbecue rubs, especially pork rubs, include ingredients like sugar that can burn at higher temperatures, so I stick to a blend of salt, pepper, and garlic during the initial part of the cook and then add a bit of sugar and smoked paprika during the wrap to add sweetness without risk of burning.
• Butter – I’m a firm believer that butter makes everything better, so I always like to add a few pats of butter when I wrap my pulled pork.

Equipment you’ll need

• Smoker or charcoal grill – I used my Masterbuilt Gravity XT charcoal grill for this recipe, but you can use any wood smoker or charcoal grill as long as it can maintain a steady temperature of 325°F for at least 6 hours.
• Wood and/or charcoal – I use a combination of charcoal and wood chunks for the fuel. I used oak wood chunks for this smoke, but you can use any wood you prefer, depending on the flavor you want and what you have available in your area.
• Aluminum pan – when I’m cooking hot and fast, I prefer to keep the pork butt in an aluminum pan throughout the entire cook. Smoking at high temperatures can cause flare-ups as the fat cap renders, plus the pan will catch all of the drippings that will act as your braising liquid during the wrapped portion of the cooking process.
• Meat thermometer – you can use any type of meat thermometer for this recipe, but I prefer an instant-read probe thermometer. A wireless or Bluetooth thermometer will work as well.
• Aluminum foil – you will need a bit of aluminum foil to cover the pan during the braising process.

Hot and Fast vs. Low and Slow

I think there is a time and place for everything. Low and slow pulled pork is fantastic, but it takes time and effort. Not everyone has 12-16 hours to wait for pulled pork to be done, and this hot and fast option cuts the smoking time by half while still producing delicious pulled pork.

The main difference between hot and fast and low and slow BBQ is the smoke flavor you can infuse into the meat. When I’m doing a hot and fast pork butt, I prefer to use a wood smoker (like an offset or barrel) or a charcoal smoker, like a Masterbuilt Gravity-fed Grill)

Pellet grills are fantastic for low and slow cooking because they give the pellets time to infuse plenty of smoke flavor into the meat, but I find that cooking hot and fast on a pellet grill can reduce the amount of smoke flavor you can get into the meat.

Bone-in or boneless pork?

I prefer to use bone-in pork butt as I find that the bone adds amazing flavor.

If you want to use a boneless pork butt, then you can, but keep in mind that the pork will cook faster, so you will need to keep an eye on your temperatures and adjust cooking times accordingly.

Should I cook the pork in a pan or directly on the grates?

When I’m cooking hot and fast, I also like to cook my pork but in an aluminum pan during the entire cook. Pork butts contain a lot of fat, and as that fat renders, it can drip down into the fire and cause flare-ups

A great way to prevent this is to cook the pork in a pan.

Those drippings will also provide the moisture you need to braise the pork at the end.

If you prefer to place the pork butt directly on the grates, then I recommend adding a bit of apple juice or beef broth to the pan when you wrap the pork.

How to make hot and fast pulled pork step-by-step instructions

1. Season the pork butt

One thing to keep in mind when cooking hot and fast is that you need to be careful what seasonings you use. Many BBQ rubs, especially ones made for pork, contain ingredients like sugar that can burn at higher temperatures. These rubs are great for cooking low and slow, but when you are cooking at higher temperatures, it’s best to keep it simple.

I use a combination of Kosher salt, coarse black pepper, and a bit of granulated garlic to whip up an easy SPG-style rub.

Sprinkle this mixture all over your pork butt, and it will add flavor, build a beautiful bark, and prevent the outside of your pork butt from burning.

This simple Texas-style pulled pork seasoning is seriously underrated. If you like your pork a little sweet, you can always serve it with your favorite barbecue sauce.

We’ll add some sugar later in the wrap, so don’t worry. You’ll still get that porky sweetness, you know, and love it!

Once your pork is seasoned, place it in an aluminum tray, fat cap down, and it’s ready to hit the smoker!

2. Smoke your pork butt

Preheat your smoker to 325°F.

I used my Masterbuilt Gravity XT. It’s a gravity-fed charcoal grill with an integrated fan that keeps the temperature steady throughout the cook.

You can use wood, charcoal, or a combination of the two for fuel. I used classic charcoal briquettes and a few chunks of oak wood for added flavor.

Once your smoker is preheated, place the pan on the grates and let it smoke. The first part of the cook will take around three hours.

3. Wrap and braise the pork

After about about hours, your pork butt should be around 170°F internally. You can check the internal temperature with a meat thermometer. I love to use my Thermoworks Thermapen to check temperature when I’m smoking a pork butt.

At this point, your pork should have a nice, firm bark on the outside. This is key because you want to ensure the bark can stand up to the braising portion of the cook. A good test to see if your bark is set is if you poke the butt with your finger, the outside should feel firm.

Remove the pan from the smoker and sprinkle on the brown sugar and smoked paprika. This will add a touch of sweetness and smoky flavor to your pork. You can also use your favorite BBQ rub; grab something with a bit of sugar in the mix if you want the typical sweet pulled pork taste.

Top the pork with pats of butter, then wrap the entire pan in aluminum foil.

Once the pork is wrapped, you can place the pan back on the smoker for another 1½ to 2 hours or until the internal temperature reaches 200°F in the thickest part.

4. Let it rest

After your pork has reached 200°F, remove it from the smoker.

You want to let the pork rest for around 30 minutes. This will let the juices redistribute throughout the meat and make the shredding process more manageable, and you won’t burn your hands.

Once the pork has rested at room temperature for about 30 minutes, you can pull out the bone.

If the bone comes out completely clean, you’ll know you did it right! Then you can shred it and serve it immediately.

Got leftovers? No worries! We have tons of great Leftover Pulled Pork recipes for you to try!

Check out more of our hot and fast recipes

• Hot and Fast BBQ Brisket
• Hot and Fast Smoked Baby Back Ribs
• Smoked Spatchcock Chicken

Hot and Fast Pulled Pork Recipe

Looking to enjoy tender, smoky pulled pork without spending 16 hours by the smoker? This hot and fast pulled pork recipe has you covered. With just six hours on the smoker, you’ll get that juicy BBQ flavor without the wait.

Give this recipe a try, and if you love it, please leave a 5-star rating and drop any of your hot and fast questions in the comments below.

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Hot and Fast Pulled Pork

Pulled pork in half the time with all the salty, sweet, and smoky flavors.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 hours hours 30 minutes minutes

Resting Time 30 minutes minutes

Total Time 6 hours hours 10 minutes minutes

Servings 8

Calories 719kcal

Author Breanna Stark

Ingredients

• 8 lb bone-in pork butt/shoulder
• 2 tbsp course black pepper
• 2 tbsp Kosher salt
• ½ tbsp granulated garlic
• 1 stick salted butter cut into pats
• 2 tbsp brown sugar
• 1 tbsp smoked paprika

Instructions

• Preheat the smoker to 325°F.
• Combine the coarse black pepper, granulated garlic, and Kosher salt in a small bowl.
• Season the pork butt on all sides with the seasoning blend.
• Transfer the seasoned pork butt into an aluminum pan with the fat cap facing down.
• Place the pan on the smoker and let smoke for 3 hours, or until the internal temperature reaches 170°F internal.
• Remove the pan from the smoker and sprinkle the brown sugar and smoked paprika over the top, then place the pats of butter all over the top of the pork.
• Wrap the pan in aluminum foil and place back on the smoker for another 2 to 2-½ hours, or until the internal temperature reaches between 200°F-203°F.
• Let the pork rest at room temperature for 30 minutes, then shred and serve.

Notes

This recipe calls for cooking the pork in an aluminum pan throughout the entire cook. The drippings from the rendered fat and meat will pool in the bottom of the pan during the first part of the process and those drippings will act as the moisture you need to braise the pork at the end. If you prefer to place the pork butt directly on the grates, then I recommend adding a bit of apple juice or beef broth to the pan when you wrap the pork.

Nutrition

Calories: 719kcal | Carbohydrates: 5g | Protein: 85g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 303mg | Sodium: 1260mg | Potassium: 1591mg | Fiber: 1g | Sugar: 3g | Vitamin A: 792IU | Vitamin C: 0.01mg | Calcium: 79mg | Iron: 6mg