Pork Butt / Pulled Pork

[admin]

This batch came out very tasty and very moist. Great smoke ring too.

I did 3 pork shoulders and started at 10pm at 225 on the smoker. I pulled them off at 4:30am or so
and they were all around 175-180 at that time.

I wrapped them in foil and towels and let them sit for 3 hours until they were cool enough to get
in the fridge. I went to bed for a while and when I got up I took them from the fridge, added
apple juice and KC Masterpiece to the pans and covered them with foil and tossed them in the oven at
300 degrees for about 2 hours - they were at perfect pulling temperature then.

After another rest I drained off most of the juices - pulled the pork - added back in some juice and covered
them again. When we were all ready to eat I popped them back in the oven at 300 for 30 min and it was steaming
hot and juicy! Delicious.

I put most of it in freezer bags and tossed in the freezer but left enough out for leftovers for the next couple days.

[ski-bbq]

[admin]

Pork Butt! Seven Pounder - got it for .99 per pound on sale - lets cook it!

Raw... Look at her glisten


Rubbed... My own dry rub


Ready...


Done! 13 hours later you can see the fat cap split - she's ready to pull!

That's right Pongo, That's right.....

My name is Pongo! Lord of the Porky Goodness! Respect the pork...