BBQFriend

Over Night Pulled Pork

Pork

(0)

Pulled pork is a BBQ staple. Here is a simple and convenient way to make pulled pork over night.

Temp

225 F

275 F

Time

10 Hours

2 Hours

Fuel

Bear Mountain BBQ Hickory ( 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

At 10pm at night add this to your smoker running 225F. This will smoke for 10-12hrs until the Internal Temperature is 175F

Wrap

When the internal temp hits 175F 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.

Bump Temperature to 275F

Bump the temperature of the smoker up to 275F and put your wrapped butts 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.