Hot and Fast Pulled Pork
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Hot and Fast Pulled Pork

Pork
(0)
Pulled pork is a BBQ staple, however it takes a good bit of time to cook low and slow. Here is a Faster and Hotter way to cook a pork butt without sacrificing flavor and tenderness! This is my Hot and Fast method to Pulled Pork

Temp

275 F
275 F

Time

6 Hours
2 Hours

Fuel

Bear Mountain BBQ Gourmet BBQ ( Pellet )

Ingredients

10 lb Swift Meats Pork Butt ( Boston Butt)
Meat Church BBQ Honey Hog
1 cup Apple Juice

Steps

Cross Hatch Fat Cap

The Fat Cap on the boston butt can sometimes be thick. I like to make cross hatch cuts through the cap into the meat to allow the seasoning and smoke to penetrate the meat.

Season

Season all sides of the pork butt liberally with Meat Church Honey Hog. Let this sit 15-20 minutes to sweat out and the seasoning to get wet

Smoke

Add this to your smoker running 275F. This will smoke for 6-7hrs until the Internal Temperature is 185F

Wrap

When the internal temp hits 185F pull it off and place it in an aluminum pan. Pour the apple juice into the pan as a braising liquid. You want about 1/4" in the pan. Cover with aluminum foil and back on the smoker.

Finish and Rest

After 2-3hrs when the internal temp reads 203F and the shoulder is probe tender, pull it off and rest it in a cooler or oven for 2hrs.

Pull the Pork

It is time to pull the pork! I recommend shredding in a new pan and if you want to add in some of the drippings you can to taste. Also, if you wish to add more Meat Church Honey Hog you can do so at this time as well for additional flavor.

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