Snow’s Inspired Pulled Pork: A Modern Take on a Texas BBQ Legend
There’s a certain kind of magic in Central Texas barbecue, and no one embodies that more than Tootsie Tomanetz of Snow’s BBQ in Lexington. Her savory pork steaks, mopped with a vinegar-based sauce, are legendary. This pulled pork recipe is my modern take on her timeless technique—adjusted for a backyard setup using a pellet grill and a spritz bottle. Pork steaks can be hard to come by, so I swapped in a bone-in pork shoulder, which is easier to find and shreds beautifully. With a whisper of oak smoke, tangy mop sauce, and Revolution Barbecue Texas Beef BBQ Rub, this one’s pure Texas comfort—straight from your backyard smoker.
Snow’s Inspired Pulled Pork with Oak Smoke and Mop Sauce
Glenn Connaughton
16
30 minutes
10 hours
330
American
Main Dish
Inspired by the legendary pork steaks at Snow’s BBQ, this pulled pork recipe brings that bold Texas flavor to a backyard smoker using a modern pellet grill setup. A bone-in pork shoulder gets seasoned with Revolution Barbecue Texas Beef BBQ Rub, kissed with Worcestershire sauce, and smoked low and slow over 100% oak pellets. What makes it special is the tangy vinegar-based mop sauce—used here as a spritz to keep the meat juicy and flavorful. After a long rest, the pork is shredded and tossed in the savory juices for a crowd-pleasing barbecue centerpiece.
Ingredients
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1 (8-pound) bone-in pork shoulder
1 tablespoon Worcestershire sauce
3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
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1 medium white onion, julienned
2 cups water
1 stick salted butter (4 ounces)
1/2 cup Worcestershire sauce
1/2 cup distilled white vinegar
1 tablespoon Colman’s dry mustard powder
Directions
Make the Mop Sauce: In a medium saucepan, combine the onion, water, butter, Worcestershire sauce, vinegar, and dry mustard. Bring to a boil, then reduce the heat and let simmer for 30 minutes. Allow the mixture to cool to room temperature. Strain through a fine mesh sieve and pour the liquid into a clean compression sprayer or spray bottle.
Season the Pork: Pat the pork shoulder dry with paper towels. Rub it down with Worcestershire sauce, then generously coat all sides with Revolution Barbecue Texas Beef BBQ Rub. Let it rest at room temperature while you prepare your smoker.
Prepare the Smoker: Preheat your pellet grill to 275°F using 100% oak wood pellets. Make sure the hopper is full—you’re in for a long, slow smoke.
Smoke the Pork: Place the pork shoulder directly on the grill grates. Smoke uncovered for the first hour. After that, spritz the pork lightly every hour with the mop sauce—just enough to keep the surface moist and build flavor. Continue smoking until the internal temperature of the pork reaches between 200°F and 205°F. This will take about 8 to 10 hours total.
Rest and Hold: Once the pork is done, give it one final spritz. Wrap it tightly in several layers of food-safe plastic wrap until completely sealed. Place the wrapped pork in a clean, empty cooler and cover with a towel. Let it rest for at least 1 hour to allow the juices to redistribute.
Shred the Pork: Transfer the wrapped pork to an aluminum pan. Carefully unwrap and remove the pork from the plastic wrap. Discard the shoulder blade bone. Using heat-proof gloves or two forks, shred the pork directly in the pan.
Moisten and Serve: Pour any remaining mop sauce (from the spritz bottle) into the shredded pork and toss to combine. Serve hot with your favorite Texas-inspired sides like potato salad, cowboy beans, or smoked mac and cheese.
