Pulled Pork Recipe

you gonna smoke it?

Rub the butt with a combo of paprika, chili powder, brown sugar, granulated garlic, kosher salt, cracked pepper, ground cumin, and cayenne pepper. I just eyeball it, but generally use heavier amounts of the things I listed first, and less amounts of each as you work down that list.

Smoke or grill indirect at around 225-250 degrees. Make sure any type of fat or a fat cap is on top so it melts down into the meat. Take off when it reaches an internal temp of around 190-200. Let rest for a few minutes then start pulling.

Also, if you do smoke it, you only need to do so for the first couple of hours - then can move to an indirect grill or even the oven. It won't pick up any more smoke flavor after the first few hours.

Have fun, it's about the easiest thing you can possibly smoke, so it's hard to screw up.

rub it down the night before with a bbq rub. wrap it in platic wrap. the next day make an injection using a small bottle of apple juice and a couple of tablespoons of rub. low heat and stir for about 20 minutes. Inject this into the pork butt. Put on smoker and pile some brown sugar on top (fat side down)
Smoke (hickory or apple) for about 4-5 hrs. pull off, wrap in foil then in the oven at 210 for about 4 hrs.Pull out, let rest for a couple of hours and then pull.

you may want to put it in an aluminum pan while smoking and in the oven.

I've tried the Dr. Pepper method before and didn't care for it. Maybe I used too much (I think it was around 8 ounces for a 5-6 lb. butt) but I tasted nothing but DP. A lot of people do it though and really like it so there must be something to it.

I'm editing my post to add the garlic - Not sure why I forgot it, I basically don't eat food that doesn't have fresh or granulated garlic in it, and pulled pork is no exception.

quote:

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Not sure why I forgot it,

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Had me scratching my head and thinking about what I was doing with my life.