Pulled pork recipe

PULLED PORK

HARDWOOD: Cherry, Apple, or Lumber Jack Fruit Blend

COOK TIME: 10 Hours

EQUIPMENT:

* 2 - Large Aluminum Pans.
* Large Aluminum Foil.
* Injector
* Meat rack

INGREDIENTS:

* Bone-in Pork Butt
* Apple Juice
* Your favorite pork rub
* Butcher’s Pork Injection

PREPARATION:

1. Trimming the Pork Butt:
* Trim the cartilage and fat off the top and all sides.

2. Injection:
* Pour 2 cups of Apple Juice and ¼ Cup of Butcher Block Pork Injection into a bowl
* Add 2 tablespoons of your pork rub to the injection mix.
* Place Pork Butt on Meat Rack and place in Large aluminum pan.
* Inject Pork Butt with Injection Mix in 1- inch squares

3. Lightly coat the Pork Butt with yellow mustard. (optional)
* Generously Coat the Pork Butt with your favorite Pork Rub.
* Rub the pork rub into the meat on top, bottom and all sides.
* Refrigerate Overnight.


YOUR COOK:

1. Pre-Heat Cooker to 225 (Super Smoke).

2. Place Pork Butt directly on the grill (Fat Side Down).

3. Set meat probe for 160 degrees.

4. Spritz with Apple Juice, Cola, Dr Pepper, or Pineapple juice every hour.

5. When meat temps reach 160, remove Pork Butt from the grill.

6. Set Grill Temp for 250 degrees.

7. Place the Pork Butt in an aluminum pan. Pour in 2 cups of apple juice. Wrap pan tightly with aluminum foil and return to the grill.

8. Set meat probe to 205.

9. When Pork Butt reaches 205 degrees, remove from the grill and vent for 10 minutes.

10. Seal pan back up and let Pork Butt rest for 45 Minutes.

11. Pour pan broth liquid into a fat separator. Use as a dipping sauce or pour into pan with the pulled pork for added flavor and moisture.

12. Remove Bone and pull apart meat, removing the little clumps of fat, especially fat from the fat cap that has not rendered out.

13. After separating the fat from the pork, Drizzle the pan broth across the pulled pork
 
PULLED PORK

HARDWOOD: Cherry, Apple, or Lumber Jack Fruit Blend

COOK TIME: 10 Hours

EQUIPMENT:

* 2 - Large Aluminum Pans.
* Large Aluminum Foil.
* Injector
* Meat rack

INGREDIENTS:

* Bone-in Pork Butt
* Apple Juice
* Your favorite pork rub
* Butcher’s Pork Injection

PREPARATION:

1. Trimming the Pork Butt:
* Trim the cartilage and fat off the top and all sides.

2. Injection:
* Pour 2 cups of Apple Juice and ¼ Cup of Butcher Block Pork Injection into a bowl
* Add 2 tablespoons of your pork rub to the injection mix.
* Place Pork Butt on Meat Rack and place in Large aluminum pan.
* Inject Pork Butt with Injection Mix in 1- inch squares

3. Lightly coat the Pork Butt with yellow mustard. (optional)
* Generously Coat the Pork Butt with your favorite Pork Rub.
* Rub the pork rub into the meat on top, bottom and all sides.
* Refrigerate Overnight.


YOUR COOK:

1. Pre-Heat Cooker to 225 (Super Smoke).

2. Place Pork Butt directly on the grill (Fat Side Down).

3. Set meat probe for 160 degrees.

4. Spritz with Apple Juice, Cola, Dr Pepper, or Pineapple juice every hour.

5. When meat temps reach 160, remove Pork Butt from the grill.

6. Set Grill Temp for 250 degrees.

7. Place the Pork Butt in an aluminum pan. Pour in 2 cups of apple juice. Wrap pan tightly with aluminum foil and return to the grill.

8. Set meat probe to 205.

9. When Pork Butt reaches 205 degrees, remove from the grill and vent for 10 minutes.

10. Seal pan back up and let Pork Butt rest for 45 Minutes.

11. Pour pan broth liquid into a fat separator. Use as a dipping sauce or pour into pan with the pulled pork for added flavor and moisture.

12. Remove Bone and pull apart meat, removing the little clumps of fat, especially fat from the fat cap that has not rendered out.

13. After separating the fat from the pork, Drizzle the pan broth across the pulled pork
Dang now im hungry for a sammich!!
 
After the pork butt reaches 160 and I pull it from the grill, sometimes I top it with some brown sugar, honey, more rub and some liquid butter before wrapping the pan in aluminum foil and returning back to the grill.
 
PULLED PORK

HARDWOOD: Cherry, Apple, or Lumber Jack Fruit Blend

COOK TIME: 10 Hours

EQUIPMENT:

* 2 - Large Aluminum Pans.
* Large Aluminum Foil.
* Injector
* Meat rack

INGREDIENTS:

* Bone-in Pork Butt
* Apple Juice
* Your favorite pork rub
* Butcher’s Pork Injection

PREPARATION:

1. Trimming the Pork Butt:
* Trim the cartilage and fat off the top and all sides.

2. Injection:
* Pour 2 cups of Apple Juice and ¼ Cup of Butcher Block Pork Injection into a bowl
* Add 2 tablespoons of your pork rub to the injection mix.
* Place Pork Butt on Meat Rack and place in Large aluminum pan.
* Inject Pork Butt with Injection Mix in 1- inch squares

3. Lightly coat the Pork Butt with yellow mustard. (optional)
* Generously Coat the Pork Butt with your favorite Pork Rub.
* Rub the pork rub into the meat on top, bottom and all sides.
* Refrigerate Overnight.


YOUR COOK:

1. Pre-Heat Cooker to 225 (Super Smoke).

2. Place Pork Butt directly on the grill (Fat Side Down).

3. Set meat probe for 160 degrees.

4. Spritz with Apple Juice, Cola, Dr Pepper, or Pineapple juice every hour.

5. When meat temps reach 160, remove Pork Butt from the grill.

6. Set Grill Temp for 250 degrees.

7. Place the Pork Butt in an aluminum pan. Pour in 2 cups of apple juice. Wrap pan tightly with aluminum foil and return to the grill.

8. Set meat probe to 205.

9. When Pork Butt reaches 205 degrees, remove from the grill and vent for 10 minutes.

10. Seal pan back up and let Pork Butt rest for 45 Minutes.

11. Pour pan broth liquid into a fat separator. Use as a dipping sauce or pour into pan with the pulled pork for added flavor and moisture.

12. Remove Bone and pull apart meat, removing the little clumps of fat, especially fat from the fat cap that has not rendered out.

13. After separating the fat from the pork, Drizzle the pan broth across the pulled pork
Do you think I can/should put it in a cooler, and then pull it when ready to eat, or pull and then store in a cooler?

Thanks!
 
Do you think I can/should put it in a cooler, and then pull it when ready to eat, or pull and then store in a cooler?

Thanks!
One of the things you don't want to do with a Pork Butt is to let it get too mushy. I would NOT treat it as you would a brisket, which is a much denser meat. After pulling off the grill, just vent the aluminum foil to let the steam and some of the heat out to prevent it from overcooking and getting mushy. If you can pull that bone out clean - its done!
 
Ok...that makes sense, so I am better off putting in fridge after I pull it and then reheating later in the day?

If so, any suggestions on adding anything so it doesn't dry out when reheated?
 
Ok...that makes sense, so I am better off putting in fridge after I pull it and then reheating later in the day?

If so, any suggestions on adding anything so it doesn't dry out when reheated?
No, don't put it in the refrigerator!!!! When Pork Butt reaches 205 degrees, remove from the grill and VENT for 10 minutes to let the steam out. Then Seal pan back up and let Pork Butt rest for 45 Minutes. After 45 minutes, Remove Bone and pull apart meat, removing the little clumps of fat, especially fat from the fat cap that has not rendered out. Then enjoy!
 
No, don't put it in the refrigerator!!!! When Pork Butt reaches 205 degrees, remove from the grill and VENT for 10 minutes to let the steam out. Then Seal pan back up and let Pork Butt rest for 45 Minutes. After 45 minutes, Remove Bone and pull apart meat, removing the little clumps of fat, especially fat from the fat cap that has not rendered out. Then enjoy!
Sorry...I meant to ask best way to reheat if it’s done at 10 AM and I won’t be serving until 4 or 5 pm.
 
No, don't put it in the refrigerator!!!! When Pork Butt reaches 205 degrees, remove from the grill and VENT for 10 minutes to let the steam out. Then Seal pan back up and let Pork Butt rest for 45 Minutes. After 45 minutes, Remove Bone and pull apart meat, removing the little clumps of fat, especially fat from the fat cap that has not rendered out. Then enjoy!

Ok, say i messed up on time and say its done 6 hrs earlier. I've vented it then pulled it. We are not gonna eat for 4 or 5 more hours. What should i do to keep it hot?

@TheGrumpyGriller beat me to the question.
Lol
 
Ok, say i messed up on time and say its done 6 hrs earlier. I've vented it then pulled it. We are not gonna eat for 4 or 5 more hours. What should i do to keep it hot?
Timmy, Good Question and we all have been there!

Remember that portion of the recipe where i say: "Pour pan broth liquid into a fat separator to separate the fat from the pork and marinade drippings. Use the strained liquid as a dipping sauce or pour it into the pan with the shredded pulled pork for added flavor and moisture."

When ready to serve, I would heat up the dipping sauce on the stove and pour it over the pulled pork to heat it up. If you keep your pork wrapped and place it in a cooler to stay warm its going to continue to cook slightly and you run the risk of it become mushy.

The only time I would place it in the refrigerator is if I have leftovers, and then enjoy it again the following day! With 5 Grand-Kids that doesn't happen that often 🐷
 
If i didnt have any drippings or minade then what? Use like chicken stock?
 
If i didnt have any drippings on minade then what? Use like chicken stock?
You got me there! I would not use chicken stock. I would probably use apple juice and add some of the rub and spices (Brown Sugar, honey) I used to rub the Pork Butt. I would heat that up and use that as a dipping sauce. Apple Juice is always a good choice with pork.
 
You got me there! I would not use chicken stock. I would probably use apple juice and add some of the rub and spices (Brown Sugar, honey) I used to rub the Pork Butt. I would heat that up and use that as a dipping sauce. Apple Juice is always a good choice with pork.

Thats awesome, i wouldn't have thought of that!
I have one of these
316063768145569p.jpeg
and drippings usually isnt an issue. But for those time chit dont work the right way, its good to have a backup plan!!
 
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