Smoked pulled pork made from pork butt is a lot easier than most avid smokers out there actually realize and if you take out of account the time factor of 13 - 14 hours to prepare the but at normal smoking temperatures, it can be done in almost any smoker and made to taste great regardless of skill level.
Ingredients
- Pork butt
- Mustard
- Dry rub of your choice
- Favorite barbecue sauce
Instructions
Step 1: Unwrap and Rinse
1. Remove the pork butt from the packaging and rinse it under cold water.
2. Pat dry with a paper towel.
Step 2: Brush Dressing onto Meat
1. Cover the butt with your choice of mustard. This helps the rub to stick.
Step 3: Apply Rub
1. Sprinkle your dry rub onto all sides of the meat making sure you have good coverage.
2. Be generous to create a nice crispy bark on the outside.
Step 4: Smoke
1. Set up your smoker for indirect heat maintaining about 107 - 115°C for about 13 - 14 hours.
2. You can use almost any smoking wood that you have available.
3. I recommend keeping the smoke flowing for at least 6 to 8 hours if you are using charcoal, electric or gas smokers.
4. If your smoker has a water pan, use it.
5. Let the pork butt smoke out in the open grate for the entire time or you can place it in a pan once it reaches about 160°F covered with foil to help it get done a little faster.
6. When it reaches 96°C, it should be fall apart tender and can be removed from the smoker.
7. Those not familiar with pork butts always wonder why it’s so dark. The rub gets darker and darker as it cooks and this is what you usually want when you are making pulled pork.
8. Let it sit for about an hour to cool before attempting to pull/shred the meat.
Step 5: Pull and Remove Fat
1. When you are ready, slide the bone out of the meat.
2. Separate the meat into pieces removing any pieces of fat as you go.
3. I generally use my hands.
Step 6: Serve
1. Enjoy!!!!!
Yummy, Peppa Pig for dinner!