The Best Smoked Pulled Pork #shorts

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Smoked Pulled Pork

6 1/2 Lb Bone In Pork Butt

Seasoning -
1/2 Cup Brown Sugar
2 Tsp Chili powder
2 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 1/2 Tbsp Coarse Black Pepper
1 Tbsp Coarse Salt
1 Tbsp Paprika
2 Tsp Red Chili Flakes
1 Tsp Cayenne Pepper
1 Tbsp Whiskey Apple @Kinders
2 Tsp Cumin
——-
10 oz Apple Juice
4 Tbsp Butter
4 Tbsp Seasoning Reserved

Steps -

Set Smoker temperature to 225℉ and preheat. Recommend: Smoking with Apple Wood Pellets Cross hatch/Score the fat side of the pork shoulder (not too deep ) and slather the whole pork shoulder with yellow mustard.
In a Container combine the seasoning Rub and season the pork shoulder on all sides and let sit for 20 minutes.Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 160℉ - 165℉, about 5 to 6 hours.

After the first hour of smoking Spritz the pork butt with apple Juice, Water, or apple cider vinegar every 30-45 Minutes.
Remove the pork butt from the grill.In an Aluminum foil tray or foil boat either covering the pork shoulder in foil, coat the pork shoulder with apple juice, butter and some of the seasoning rub preserved (1-2 Tbsp).

Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 200℉ - 203℉, in the thickest part of the meat, about 6 to 7 hours.

Remove from the grill. Allow the pork to rest for 1-2 Hours in a cooler or oven (140℉)Remove the pork from the foil and pour off any excess liquid onto the pork shoulder.Place the pork in a large dish and shred the meat, removing the bone and any excess fat. Sprinkle with any additional seasoning. Serve and Enjoy!

Oven Version -

*Same Ingredients apply for the Smoker version*

Set Oven temperature to 250℉ and preheat.

Cross hatch/Score the fat side of the pork shoulder (not too deep ) and slather the whole pork shoulder with yellow mustard and 1 1/2 Tbsp Liquid smoke (Optional for a more Smokey flavor).

In a Container combine the seasoning Rub and season the pork shoulder on all sides and let sit for 20 minutes.
Set Pork Butt on an elevated wire rack (To allow drippings to drip). Cook for 3 to 4 hours or until an internal 160℉ - 165℉.

Remove the pork butt from the Oven.In an Aluminum foil tray or foil boat covering the pork shoulder in foil, coat the pork shoulder with apple juice, butter and some of the seasoning rub preserved (1-2 Tbsp).

Increase temp to 300℉
Place the foil-wrapped pork butt back in the oven fat side up and cook until the internal temperature reaches 200℉ - 203℉, in the thickest part of the meat, about 2-3 hours.

Allow the pork to rest for about 45 minutes to an hour. Then shred the pork apart. Serve with bbq and enjoy!

| ThatSavageKid

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