Pulled Pork
Free range, farm fresh pork butt cooking low and slow on the pit.
Pork Shoulder/Boston Butt/Pork Butt - This is the cut of pork to smoke low and slow over a fruit wood until extremely tender and juicy. This versatile cut of meat is reasonably priced and can be used in endless recipes so make sure to cook twice as much as you need! At least.
The shoulder not to be confused with the picnic roast is well marbled and loaded with the intramuscular fat needed to turn this tough cut of meat into a succulent, fall off the bone treat. To achieve the best flavor profile smoke the shoulder with a fruit wood like apple or cherry, don’t be afraid to experiment with different types of wood for your taste (or what’s available in your region). Be sure to ask your butcher for a bone-in pork shoulder to ensure the added depth of flavor the bone gives to the meat during the cooking process. This is going to be another low heat, long cook so get your spray bottle and favorite beverage ready and just relax.
Here at the farm we have what seems to be an endless supply of pork shoulders, if you live in an area that you can source meat direct from a farmer this is a very economical option providing meat free of preservatives, no water solution injections, and they can even tell you the food that was fed to the animals from day one. Our favorite way to finish pork is with all the local apples in our area. Huge stainless curdlans boil down hundred’s of pounds of apples every evening then fed to the pigs which imparts a sweetness in the final product. If buying direct from a farmer isn’t an option for you go to your local butcher who can expertly trim, customize and wrap the meat. These guys and gals are also a wealth of knowledge and are happy to answer any questions you might have. If your going to put the work into smoking a pork shoulder, cook two or three. The meat keeps great in vacuum sealed bags and can be used in many of your favorite recipes as the protein source.
Pulled Pork Recipe
Prep time 20 min
Dry brine time 4-24 hrs
Cook time 10-16 hrs
Smoking pork shoulders low and slow produces a fall of the bone tender product with intense pork flavors kissed with the smoke from fruit woods. Finish to your liking, pulled, shredded or chopped and serve as is with your favorite barbecue sauce or pile it high on a bun with a scoop of coleslaw on top! Make sure to invite lots of family and friends to eat because each shoulder yields an impressive amount of meat. Give them a try on your pit!
As always start with high quality meat from your local butcher or buy direct from a local farmer if possible.
Ingredients
Pork Shoulders
2-3 Pork shoulders/Boston butts
Rub - recommend light coating of BBQ beautiful Base Layer followed with a generous coating of BBQ Beautiful honey heat rub
Yellow Mustard (1/4 cup) and dill pickle juice (2 tablespoons) for binder
Aluminum foil
Spritz
Apple cider vinegar - 1 cup
Apple juice - 1 cup
Hot sauce - 2 tablespoons
Maple Syrup - 2 tablespoons
Directions
Step 1. Trim the pork shoulder of excess fat being sure to leave 1/4 to 1/2 inch of fat on the top side
Step 2. Mix the mustard with the pickle juice and apply a thin even layer all over the meat, refrigerate any left overs
Step 3. Using your favorite rub (recommended BBQ Beautiful base layer) followed by a generous coating of your favorite rub (recommend BBQ Beautiful honey heat rub)
Step 4. Place in the fridge uncovered 4-24 hours to dry brine
Step 5. Set up your smoker for a low and slow cook 225-250, fill the water pan. If your smoker doesn’t have a water pan use an aluminum foil pan
Step 6. Place the pork shoulder on the pit with the bone end facing the fire box
Step 7. Cook for 3 hours without opening the lid
Step 8. Mix the spritz ingredients in a spray bottle and shake well
Step 9. After 3 hours open the lid and spritz the meat every 1/2 an hour until its time to wrap (once meat reaches an internal temp of 160 degrees)
Step 10. Remove from the pit, wrap in a double layer of aluminum foil, spritz the foil and meat, wrap tightly and return to the pit
Step 11. Cook until the meat reaches 195 or probe tender, approx. Check often
Step 12. Remove the meat and let meat rest minimum of 4 hours (in your oven on the lowest setting or wrapped in towels then placed in a cooler, pull the meat off the bone, eat and enjoy!
Drink Pairing
Crown Royal Peach
In keeping with the theme of “sweet” crack open a bottle of crown royal peach and drink on the rocks while enjoying the cigar! have a great evening.
The Cigar
Oliva Serie V Melanio Gran Reserva Limitada Cigar
This cigar is a must try for the enthusiast. Spicy notes including black pepper but also hints of sweet chocolate fudge! A great way to end a meal with the sweet smoked pork.
Click Here to check out the BBQ Beautiful shop! Branded t-shirts, hats, gift cards and specialty line up of BBQ Beautiful spice rubs and more.
“You don’t get BBQ Beautiful by eating salads!”