Hickory Pulled Pork

Pulled pork, AKA pork butt or pork shoulder, is the BBQ I grew up on in the south. Its cheap, it's easy, and with the tips in this recipe and video it's is fantastic BBQ. We have so many seasonings that are great on pork at Meat Church, but a particular favorite is our Hickory AP that we used in this recipe.

Meat Church How To YouTube Video: https://youtu.be/jLmrHjDRWAw

Ingredients

• 1 10 lb, bone in pork butt
• Meat Church Hickory All Purpose BBQ Rub
• 1 stick of European or Irish unsalted butter, cut into slices
• 1 C brown sugar
  
• 1/2 C Welch's White Peach Grape Juice (sub apple juice)
• 1 C Meat Mitch Whomp sauce (sub your fav BBQ sauce)
• Yellow mustard for a binder

• Tools
  • 1 disposable half steam pan & foil to cover
    

Prepare your Smoker
Prepare your smoker at a temperature of 250 degrees. In this video we used a Traeger Timberline with Meat Church pellets (oak\hickory), but hickory, pecan, maple or cherry would also be good choices.

Pork butt prep
Remove all excess fat from the pork butt.

Score the fat cap with a sharp knife with lines 1 inch apart. 

Season the pork butt
Slather the pork butt in yellow mustard to act as a binder for the seasoning. 

Season the butt on all sides liberally with our Hickory AP.

Allow the season to adhere at least 15 minutes or overnight.

Smoking the pork butt 
Place the butt directly on the grate, fat side up.

We are targeting a beautiful mahogany color. This will occur just before the butt starts to turn dark. This should be around the 7 hour mark with an internal temp near 170. 

Optionally, you can spritz every hour with apple juice or cider vinegar.

At this point remove the butt from the smoker and place it in a half pan. 

Place the brown sugar and pats of butter on the pork butt. Sprinkle with more Hickory.

Add the white peach grape juice in the pan.

Cover the pan with foil and return to the smoker. 

Continue smoking the butt until it is probe tender which should occur somewhere above 200. 

Remove the pan from the smoker. Open the foil to allow to steam to run off. Allow the butt to rest 15 - 13 minutes. 

Using insulated gloves, place the smoked pork butt in a larger pan for pulling.

Pour the excess juice from the pan into a fat separator. Set aside.

Finishing the pulled pork
Remove the bone and discard.

Pull the pork. 

Continue pulling to small pieces.

Season generously with more Meat Church Hickory as adding fresh seasoning to pulled pork really increased the flavor. 

Slowly add the juice from the fat separator and mix it in. 

Optionally, add your favorite BBQ sauce.

Taste, and adjust with seasoning and juice until it has reached your liking.

Enjoy!