Directions
- Fire up your smoker and set it to 250°F to 275°F. Let it get to temp.
- Use a knife to score the fat cap, rub your binder all over the pork, then season liberally with Pit Boss Homestyle Pork Rub.
- When the smoker gets to temp, place the pork directly onto the racks of your smoker. Every hour, spritz with apple juice.
- While your pork is cooking, mix brown sugar, spiced rum, and butter over medium heat – Do not let the mixture boil.
- When the internal temp of the pork gets to 165°F, place your pork in a pan, pour over half of your prepared sauce, place a meat probe into the pork, then wrap tightly with foil.
- When the internal temperature hits 203°F to 205°F, and the temp probe goes in with very little resistance, it’s done. Remove from the grill and let rest, covered for 1-2 hours.
- Once rested, pull, and pour the rest of your prepared sauce over the pulled pork. Mix until the sauce is well incorporated.
- Then you’re ready to start building your pulled pork sandwiches.
- Pile your sandwiches high with your toppings of choice, don’t forget the Pit Boss Kentucky Whiskey Barrel BBQ Sauce, and enjoy!
