
Hot and Fast Pulled Pork
Temp
Time
Fuel
Ingredients
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.