Smoked Pulled Pork
Make delicious, fall-off-the-bone tender smoked pulled pork with these easy to follow steps. This recipe is perfect for your next gathering or family meal and can be served up in a variety of ways.
Servings 12 servings
Ingredients
- 10 pound bone-in pork butt
- yellow mustard use more or less as needed
- bbq rub use more or less as needed
- ¼ cup butter sliced into tablespoon pieces
- apple juice for smoking
- apple cider vinegar for spritzing
Instructions
- Prepare the pork butt by trimming off the fat cap and any excess fat on the meat. Slather the pork with yellow mustard. Apply a heavy layer of seasoning on all sides of the meat and allow it to set out for 20-30 minutes or refrigerate overnight.
- Preheat your grill or smoker to a temperature of 275°F and place the prepared meat directly on the grill grates.
- Place a small foil pan containing apple juice next to the meat inside the grill.
- Spritz the pork with apple cider vinegar around every 2 hours or as it begins to appear dry.
- Once the meat appears to have a nice outside bark and has an internal temperature of around 160-170°F, remove it from the grill and place it in an aluminum pan to be wrapped.
- After removing the pork from the grill and placing it in an aluminum foil pan, apply another layer of seasoning on the meat and top it with a few tablespoons of sliced butter. Use heavy duty aluminum foil and wrap the pork in the pan and place it back on the grill.
- Allow the meat to continue to cook until it reaches an internal temperature of 200°F. The total cook time will be around 10-12 hours depending on the size of meat you cook.
- Let the pork butt rest 30-60 minutes before pulling it apart and then enjoy.
Notes
- Be sure to include rest time into your allotted time for cooking. Not letting the meat rest properly will cause you to lose moisture and dry out your pork.
- If you want to freeze any leftover meat, simply place it in a vacuum sealed bag in your freezer for up to 6 months.