Perfect Pulled Pork

 
 
Cook Time

420 Mins

 
Difficulty

Advanced

 
Prep Time

20 Mins

 
Servings

5

 

Ingredients

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 Method

Place bouillon cube in water in a small saucepot.  Heat and stir until bouillon cube is completely dissolved.  Add brown sugar and stir until it is dissolved. Turn off heat and add remaining ingredients except ice and stir.  After all ingredients are dissolved, add ice and stir to help hool it down.  Allow to cool and refrigerate for at least an hour before using.    

 

To inject the pork butt:

Place pork butt fat side down in a pan.  Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site.  Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking. 

 

Seasoning Pork: 

Sprinkle meat side thoroughly with BBQ Seasoning, then rub in BBQ Seasoning.  Allow to rest 30 minutes before placing on grill.   Place in smoker at 250 degrees. 

 

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.   

 

Check for tenderness when pork butt approaches 190 degrees.  The bone should be showing 1” or more when it is at 194 degrees.  When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour.   

 

Wearing “hot” gloves (I like cotton gloves with a nitrile glove pulled over them, remove the bone and hand pull the pork, placing aside any large pieces of fat.   

 

Melissa’s Tips:

  • There is no “set temperature” for when your pork will be done.  Every pork butt is a little different.  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.  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. 
  • 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.  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.  There is PLENTY of intramuscular fat in a pork butt to keep your product moist as long as you cook it well.   
 

Delicious, wood-fired flavor

 

taste

simple, all-natural wood flavor

versatility

8-in-1 cooking
features & options

simple

simple as 1, 2, 3.
fill. set. cook!

consistent

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