Saw this in an email thought I would share. Beginners Luck Pulled Pork
Ingredients
Main
- 1 (7 POUND) BONE OUT PORK BUTT
- 2 (12 OUNCE) BOTTLES ROOT BEER
- HAWAIIAN SWEET ROLLS
- JIM BEAM'S RED STAG BOURBON
- JOHN HENRY'S WILD CHERRY CHIPOTLE RUB
- APPLE AND CHERRY WOOD CHIPS
- APPLE JUICE
- FREEZER BAGS
- ROASTING TINS
Instructions
- 01
Start the preparation roughly 36 hours before smoking the pork. - 02
Take your pork butt and double bag it in freezer bags. - 03
Pour in your root beers. Seal them up and place them in a tin in the fridge over night. - 04
After 24 hours in root beer, pull out the pork butt and let them drain, but don't pat dry. - 05
Start rubbing with John Henry's Cherry Chipotle and don't be shy. Wrap in plastic wrap and set in the fridge for another 12 hours. - 06
After 12 hours, it's time to get the smoker going at around 225-240°F. For this recipe, I don't use anything but water in the water pan. - 07
Once the fire is ready and the pan is full, pull out the pork butt and add a bit more rub where necessary. Place onto the smoker. - 08
The fun part starts at 140°F (internal temperature). Take 3 parts apple juice and 1 part Jim Bean's Red Stag Bourbon. - 09
Don't mess around here. Spritz until the pork is dripping wet. Do this as often as possible to keep the outside looking moist. - 10
This will slow down the cooking time but every 30 minutes is a good rule but I just like to keep it moist looking. - 11
I keep spritzing this until I hit 165°F(internal temperature). I then wrap the pork butt in heavy aluminum foil, making sure to wrap it so no drippings get out. I also give it one last spritz. - 12
Cook the pork butt until it reaches 200°F. Remove the pork butt from the heat and let rest in a towel and cooler for as long as possible. - 13
Hop online and work up that hunger on the smokin' forums! - 14
Once the pork butt has cooled, start pulling the meat in its own juices. No finishing sauce needed. It's ready to eat as is. I prefer using Hawaiian sweet rolls.