When I think of traditional bbq, the first thing that comes to mind is Pulled Pork. You can’t beat smoky, mouth-watering pulled pork, and this is how we do it:
Step 1: Start with an 8-10lb Boston Butt pork roast. Wash and pat dry with paper towel. Apply a thin coat of yellow mustard and season with dry rub.
Step 2: Inject the pork butt in a checkerboard pattern moving the needle around at each injection site. This spreads the flavors throughout the meat.
Killer Hogs Pork injection:
• 1cup Apple Juice
• 1 cup Water
• 1/2 cup Brown Sugar
• 1/4 cup Salt
• 1 TBS Soy Sauce
• 1 TBS Worcestershire Sauce
Step 3: Prepare smoker or grill for indirect cooking. The temperature needs to be 250 degrees. Just before placing the meat on the cooking grate place 2-3 wood chunks on the coals. I use cherry and apple wood to give the meat a mild, smoky flavor.
Step 4: Baste the pork butt every 2 hours
Killer Hogs Baste:
• 16 oz Vegetable Oil
• 16 oz Cider Vinegar
• 32 oz water
• 1 cup of dry rub
• 2 TBS Worcestershire
• 2 TBS Soy Sauce
Step 5: After 5 hours check the internal temperature. When it hits 160 degrees, remove the pork butt from the cooker and wrap in heavy duty aluminum foil. Return the pork but to the smoker and continue to cook until it hits 198 degrees internal. This takes about 3-4 additional hours.
Step 6: Once the pork butt reaches 198 internal carefully remove it from the cooker and unwrap the foil. It helps if you transfer it to an aluminum pan before unwrapping. Drain off the excess juices and glaze with your favorite bbq sauce thinned with a little apple juice. Return the pan to the smoker and allow the glaze to caramelize for 30 minutes.
Step 7: Once the glaze has set remove the pork butt from the smoker and allow it to rest loosely tented with aluminum foil for about 15 minutes. This gives the pork time to stop cooking and allows the juices time to redistribute throughout the meat.
Pull the meat by using your hands, but I recommend wearing food safe gloves because it will still be extremely hot.