Pulled Pork - AKA Pork Butt or Pork Shoulder

Pulled pork

This is the BBQ Matt grew up on. Sweet, pulled pork! Being from the deep south, BBQ was synonymous with pulled pork. This tried and true recipe is simple and easy!

Ingredients

Prepare your Smoker
Prepare your smoker at a temperature of 275 degrees. I recommend medium smoke wood for this cook such as hickory or pecan.

Pork butt prep
Remove all excess fat from the pork butt. Only leave minimal on the bottom, although this is less important as you can remove it after the cook. Optional – butcher the area around the money muscle to expose it. You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.

Optional Injection
Mix Meat Church Hog Injection with a high quality juice (e.g., Martinelli’s apple juice, Welch’s White Peach Grape). Inject in a 1” x 1” grid pattern until the pork butt is nice and plump. 

Season the pork butt
Slater the pork butt in yellow mustard to act as a binder for the seasoning. This will not affect the flavor. Rather, it allows the seasoning to adhere more quickly.

 whataburger mustard slather

Season all sides of the pork liberally with Honey Hog (The Gospel, Holy Gospel, Deez Nuts or other rubs work as well). Allow the pork butt to "sweat out" which just means let the season fully adhere.

pork butt 

 

Smoking the pork butt 
This cook should take around 8 hours or so depending on weight. Plan on an hour per pound at most. Place the butt directly on the grate, fat side down.

pork butt

Spritz every hour with apple juice. We are targeting a beautiful mahogany color. This will occur just before the butt starts to turn really dark. This should be around the 5 hour mark.

 pork butt

At this point remove the butt and place it in a half steam pan. Apply a liberal coating of Honey Hog Hot. Then top with the brown sugar and the pats of butter. sometimes I like to add 1/2 can of a good fruit juice. Jumex juices work great. Using leftover injection or that juice you mixed with is also a good call. 

pork butt

Cover the pan tightly with foil and return to the smoker. If you want to separate the money muscle you will want to do that when it is between 190 – 195 degrees internal temperature.

Continue smoking the butt until it reaches 205 degrees internal temperature.

Finishing
Simply allow this butt to rest for 30 - 45 mins. Then shred or pull the butt, continually tossing in its own au jus. I typically add a little more seasoning of choice after the shred. Enjoy!

pulled pork

pulled pork

 

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