Pork PULLED PORK

[RoadRunner18]

HARDWOOD: Cherry, Apple, or Lumber Jack Fruit Blend or Supreme 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
* Hog 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

 

[SeidlBrewingAndBBQ]

I know there are a lot of variables including size of pork shoulder, ambient temperature, etc..., but do you have estimated times for the steps? I know I've seen other recipes listing about 3 hours for the first step, then 6-8 for the second.

 

[RoadRunner18]

I know there are a lot of variables including size of pork shoulder, ambient temperature, etc..., but do you have estimated times for the steps? I know I've seen other recipes listing about 3 hours for the first step, then 6-8 for the second.

To tell you the truth, I only cook by time when making something like cupcake chicken. I almost always cook by temperature. I use a Fireboard II to hit my internal meat temperature targets, and then move on to the next step.

 

[Murphy's Law]

I know there are a lot of variables including size of pork shoulder, ambient temperature, etc..., but do you have estimated times for the steps? I know I've seen other recipes listing about 3 hours for the first step, then 6-8 for the second.

I think you'll find it's the reverse. I usually cook for about 5 or so hours until 160ish, then wrap until done and that takes another ~2 or 3 hours. But based on some discussions here I think my next shoulder will be commando style all the way until it hits the resting cooler!

I start at 225 and them bump to 250 or 275 once wrapped.

 

[tommyb50]

I generally don't crutch (wrap) butts, I prefer the crunchy sweet bark in my pulled pork. Size does matter in this cook though, just a fact that bigger thicker hunk of meat will take longer. Internal temps are key. I start at 225 and usually dont go above 250. My done temps are usually around 200 and bone moves easily. Just the way I do it...

 

[Slimpicker]

Wrap a pork but while on the grill.... sorry but

 

[Timmy]

To tell you the truth, I only cook by time when making something like cupcake chicken. I almost always cook by temperature. I use a Fireboard II to hit my internal meat temperature targets, and then move on to the next step.

Cupcake chicken? I’m interested.

 

[RustyJake]

Cupcake chicken? I’m interested.

"Myron Mixon’s World-Famous Cupcake Chicken | Epicurious" https://www.epicurious.com/recipes/food/views/myron-mixon-s-world-famous-cupcake-chicken-365437/amp
They are pretty darn good. I found a cheap old muffin tin and drilled holes in it solely for making these.
They present well also, they take on the shape of the tin

 

[RoadRunner18]

"Myron Mixon’s World-Famous Cupcake Chicken | Epicurious" https://www.epicurious.com/recipes/food/views/myron-mixon-s-world-famous-cupcake-chicken-365437/amp
They are pretty darn good. I found a cheap old muffin tin and drilled holes in it solely for making these

That's where I got it from! I attended his BBQ Class in March

 

[RoadRunner18]

Wrap a pork but while on the grill.... sorry but

Just before I wrap it, I top the butt with brown sugar, butter, clover honey and some more rub, just like pork ribs. Makes its own dipping sauce after your run it through a fat separator. No need for saucing it.

 

[Slimpicker]

The 2 hour "foil, towel, cooler" REST after it reaches 200° is where all the breakdown and re-moisture happens to a pork butt. Then again it's all personal preference

 

[Timmy]

Then again it's all personal preference

Exactly!

 

[Tim K]

I've found when smoking butts, I use internal temps as more of a point of reference to begin checking for "done". As was stated earlier, there are so many variables as to how long a cook will last. Sure, it will be safe to eat at a particular temp, but I'm looking for "probe tender" more so then a particular temp. I've had butts that were probe tender at 198°, and others that weren't ready until 210°. Again, you'll find as many methods and opinions as there are people cooking. Find what works best for you, and go from there.

Tim