About the Recipe
This authentic Pulled Pork BBQ recipe comes straight from the Hill family pit — a time-tested favorite passed down through generations. Slow-smoked to perfection, this Boston Butt pork shoulder is tender, juicy, and packed with bold, smoky flavor. Once the meat is falling off the bone, it’s mixed with Hill’s BBQ Sauce, creating a zesty, mouthwatering pulled pork that defines true Southern BBQ.
Made the traditional way — low and slow over hickory or mesquite — this recipe delivers everything BBQ lovers crave: deep smoke flavor, perfectly seasoned meat, and the unmistakable kick of Hill’s signature sauce. Whether piled high on a sandwich or served as a hearty plate with classic sides, this is BBQ done right.
Ingredients
8–10 lb Boston Butt or pork shoulder (bone-in preferred)
Salt, to taste
12–16 oz Hill’s BBQ Sauce
Hickory or mesquite wood chunks (for smoking)
Preparation
Instructions
1. Prepare the Pork
Rinse and pat dry the Boston Butt. Trim excess fat if desired, but leave a layer on top for flavor.
Season generously with salt on all sides. Let rest while you prepare the smoker.
2. Fire Up the Smoker
Preheat your smoker to 225–250°F using hickory or mesquite wood chunks for that deep, smoky flavor.
Place the pork shoulder fat side up on the smoker grate. Close the lid and maintain a consistent temperature throughout cooking.
3. Slow Cook to Perfection
Smoke the pork until the internal temperature reaches 195–205°F — usually around 8–10 hours depending on the size of the cut and your smoker.
The meat should be tender enough to pull apart easily with a fork and the bone should slide out clean.
4. Pull, Sauce, and Season
Remove the pork from the smoker and let it rest for 15–20 minutes.
Using two forks (or BBQ claws), shred the pork to your preferred texture.
Add 12–16 ounces of Hill’s BBQ Sauce, massaging it thoroughly into the meat.
Salt to taste, mix well, and get ready for flavor that’ll make “your tongue slap your brains out.”
5. Serve and Enjoy
Serve piled high on sandwich buns or as a classic pulled pork plate with coleslaw, baked beans, or mac and cheese.
Finish with an extra drizzle of Hill’s BBQ Sauce for that zesty final touch.
Pro Tip
For even more depth, wrap the pork in foil around the 6-hour mark to lock in moisture, or spritz it occasionally with apple cider vinegar while smoking.
Rinse and pat dry the Boston Butt. Trim excess fat if desired, but leave a layer on top for flavor.
Season generously with salt on all sides. Let rest while you prepare the smoker.
Recipe from Tim Hill — “The BBQ Man,” Grandson of Bill Hill