24 October, 2020
Morgans pulled pork
Prep time: 10min
Cook time: 10-12hours
Rest time: 1-2hours
This is my favorite pulled pork recipe I’ve created… the best part about the finished product is how many options you have to create meals with ie…pulled pork sandwiches / tacos / green chili / enchiladas!!!!
Ingredients:
1 8lb pork butt/shoulder blade/Boston butt bone in
Yellow mustard
Apple juice / Apple cider vinegar
BBQ seasoning : Any will do, I prefer to do a combination of Killer Hogs Hot BBQ Rub and Bad Byron’s Butt Rub
Equipment:
Grill or smoker
Charcoal / Lump charcoal
Wood or pellets for smoking
Spray bottle
Tinfoil
Digital thermometer
Insta read thermometer
Directions:
Start off by scoring the fat cap with a cross hatch (criss cross) pattern then rubbing your pork butt down with mustard. This is what you will be using as a binder for the rub.
Generously apply rub to your pork butt, Wrap in cellophane tightly and return to refrigerator for a 12 hour rest.
After pork butt has rested 12hrs preheat your grill or smoker and establish a steady 225° to 250°. I recommend pairing a mesquite or pecan wood with a fruit wood.
Take your pork butt directly from the refrigerator to the grill. Because of the length of this smoke it is not necessary to allow pork to reach room temperature. This step is also important in helping establish the beloved smoke ring.
Insert digital thermometer probe into center of your pork and place fat cap up.
Once the pork butt is on the smoker for at least 45 minutes, open up your grill or smoker and spritz with Apple juice or Apple cider vinegar quickly. You will repeat this process every 45-60 minutes until internal temperature reaches 160°. Its always a good practice to check internal temperature or I.T. with your insta read thermometer against the temperature of the probe.
Now that you’re pork butt has reached an internal temperature of 160ﾟ it’s time to wrap in foil and place back on smoker. This step will help push through any temperature stalls and help retain heat. Wood smoke is no longer needed at this point, just fuel (charcoal/lump) for heat.
Let pork butt reach I.T. of 205° before removing. Once at 205° wrap towel around prok butt (already in foil) and place in a cooler to rest 1-2hours.
After rest… remove towel and foil. This is the moment you’ve been waiting for!!!! Pork will now be ready for shredding. If you have followed these directions accurately, pork will shred with little effort using claws or a fork.
Now take a picture and enjoy!!!!!