Sweet and Spicy Smoked Pulled Pork
Total Steps
23
Ingredients
7
Tools Needed
10
Related Article
Sourdough USA - Cooking Anyone Can DoIngredients
- 1 count 6-8 lb pork butt
- 1 cup Fab P pork enhancer (pork bouillon)
- 2 cups fruit juice (such as apple)
- 1/4-1/2 cup honey
- 1/4 cup favorite rub
- 1 cup apple cider vinegar
- 1/4 cup packed dark brown sugar
Instructions
Step 1
Rinse the pork butt to wash off any surface juices.
Step 2
Trim the pork butt, removing as much fat as desired.
Step 3
Mix 2 cups fruit juice with 1 cup Fab P pork enhancer to create the injection marinade. If time allows, mix 24 hours in advance.
Step 4
Fill a meat injector with the prepared marinade.
Step 5
Inject the marinade into the pork butt, ensuring even distribution until the meat has absorbed as much as it can hold.
Step 6
Prepare the pork for external seasoning after injection.
Step 7
Lay a large single layer of foil on your work surface, ensuring it's large enough to wrap the pork butt.
Step 8
Spread a layer of honey onto the foil.
Step 9
Sprinkle a thin layer of rub over the honey on the foil.
Step 10
Generously coat one side of the pork butt with rub, then place that side down onto the seasoned foil.
Step 11
Coat the top side of the pork butt with additional rub.
Step 12
Drizzle a light coating of honey over the top side of the pork.
Step 13
Wrap the pork butt securely in the foil, then wrap it a second time, ensuring it is sealed like a package.
Step 14
Place the foil-wrapped pork butt into a 2-gallon plastic bag and refrigerate for at least overnight, or up to 24 hours.
Step 15
Prepare your smoker, using a charcoal chimney and natural charcoal if preferred.
Step 16
Stabilize the smoker temperature between 200-225°F, then place the pork butt inside.
Step 17
After a couple of hours, flip and rotate the pork butt for even cooking, and apply an additional coat of rub for flavor.
Step 18
Check the meat every hour or two. Once a desirable bark has formed, proceed to the next step if you wish to preserve its color.
Step 19
To preserve the bark color, wrap the pork butt in foil and return it to the smoker.
Step 20
Continue cooking the pork in the smoker until its internal temperature reaches 200-205°F. Once done, transfer the pork to a tin, cover with foil, and let it rest.
Step 21
While the pork rests, prepare the finishing sauce by combining 1 cup apple cider vinegar and 1/4 cup packed dark brown sugar in a bowl and mixing well until the sugar dissolves.
Step 22
After the pork has rested for at least 1 hour, it should be ready to pull (the blade bone should remove easily). Use two forks to shred the meat, then pour the finishing sauce over the pork, mix, and serve.
Step 23
Serve the pulled pork as desired: plain on a plate, on a bun, mixed with coleslaw, or as a topping for pizza or chili.