Perfect Pulled Pork

Cook Time

420 Mins



Prep Time

20 Mins




1 tbs BBQ Rub

1 Bouillon Cube, Chicken

2 tbs Brown Sugar

1/4 cup Honey

3/4 cup Ice

3/4 cup Peach Nectar

8lb Pork Butt Roast, Bone-In

1 1/2 cups Melissa's Pork Injection Recipe

1/2 tbs Soy Sauce

3/4 cup White Grape Juice

2 tbs Worcestershire Sauce

Cooking Instructions

  1. Place bouillon cube in water in a small saucepot.

  2. Heat and stir until bouillon cube is completely dissolved

  3. Add brown sugar and stir until it is dissolved

  4. Turn off heat and add remaining ingredients except ice and stir

  5. After all ingredients are dissolved, add ice and stir to help hool it down

  6. Allow to cool and refrigerate for at least an hour before using

  7. Place pork butt fat side down in a pan

  8. Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site

  9. Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking

  10. Seasoning Pork:

  11. Sprinkle meat side thoroughly with BBQ Seasoning, then rub in BBQ Seasoning

  12. Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees

  13. After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with maple Syrup Cover in foil and return to smoker at 275 degrees

  14. Check for tenderness when pork butt approaches 190 degrees

  15. The bone should be showing 1'' or more when it is at 194 degrees

  16. When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour

  17. Wearing ''hot'' Gloves(I like cotton gloves with a nitrile glove pulled over them

  18. remove the bone and hand pull the pork, placing aside any large pieces of fat

  19. Melissa’s Tips:

  20. There is no ''set temperature'' for when your pork will be done

  21. Every pork butt is a little different

  22. As it starts getting in temperature range (usually around 188-194 degrees) start testing it by either using a probe, or better yet your finger

  23. If the pork is too ''springy,'' it’s not tender yet! You should be able to make a slight indention in the pork when it’s just right

  24. There’s a lot of debate about whether you cook a pork butt (or brisket for that matter,) fat side up or fat side down

  25. To settle the debate- it doesn’t really matter! I usually place the fat cap on the side the heat comes from- usually on the bottom

  26. There is PLENTY of intramuscular fat in a pork butt to keep your product moist as long as you cook it well

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