Pit Boss Pulled Pork Recipe: How to make Pulled Pork?
- 1 Bouillon Cube, Chicken
- 2 TBSP Brown Sugar
- 1/4 CUP Honey
- 3/4 CUP Peach Nectar
- 1 TBSP PIT BOSS HICKORY BACON ROUB
- 8lb Pork Butt Roast, Bone-In
- 1/2 TBSP Soy sauce
- 3/4 Cup White Grape Juice
- 2 TBSP Worcestershire Sauce
The classic barbecue dish of pulled pork is a favorite that’s been enjoyed all over the country. Each region has its way of smoking pork, but it’s best to do it slow and low, so you can easily pull the meat apart (wearing gloves) as it is so tender and juicy that it just falls off the bone.
Melissa Cookston, a Pitmaster Award winner, was kind enough to share her Perfect Pulled Pork recipe with us. It includes a special marinade injection.
Pit Boss Pulled Pork: How to make Pulled Pork?
Your pork shoulder, also known as a Boston butt or pork butt, should be cooked low and slow between 200degF – 250degF. This will ensure that the meat falls off the bone tender. (Usually when the meat reaches an internal temperature of 195degF – 205degF).
The meat will be extremely tender, and all intermuscular fat will have dissolved by then. You can test the meat with a probe or by touching it with your finger.
If the pork feels too “springy”, it is not tender enough. When the meat is cooked to perfection, it should have a slight indentation.
See Also: At What Temperature is Pork Done?
Fat Side Up or Fat Side Down
There is much debate over whether to cook pork butt or brisket fat side up. It doesn’t matter, let’s say it! The fat cap should be placed on the side where the heat is coming from, usually at the bottom.
How many lbs of pulled pork per person?
A bone in a pork butt can lose between 30-40 percent of its weight when cooked and pulled. When choosing your pork butt, you should expect to consume about 1/3 to 1/2 lb of meat per person.
Notice: Apple Hardwood Pellets are recommended for this recipe.
This recipe contains Pit Boss Hickory Bacon rub seasoning.
Melissa Cookston’s Pork Butt Marinade Injection Recipe
- 1 BOUILLON CUBE CHICKEN
- 2 TBS BROWN SUGAR
- 3/4 CUP PEACH NECTAR
- 1/2 TBS SOY SAUCE
- 3/4 CUP WHITE GRAPE Juice
- 2 TBS WORCESTERSHIRE SAUCE
- 3/4 CUP ICE
- In a small saucepan, heat the water and place the bouillon cube.
- Stir the bouillon cube until it is completely dissolved.
- Mix in brown sugar until it dissolves.
- Turn off heat. Add remaining ingredients except for ice. Stir.
- Mix all ingredients and then add ice to cool the mixture.
- Let cool, then refrigerate for at most an hour before you use it.
- Set the temperature at 250°F for your Pit Boss Grill.
- Place the pork fat side down in an ovenproof pan.
- Use a meat injection needle to inject the meat in a checkerboard design, injecting approximately one tablespoon per site.
- Spend more time near the bone to help the meat retain its flavor.
- After rubbing in Pit Boss Hickory bacon rub, sprinkle meat on both sides.
- Let rest for 30 minutes before putting on the grill. Set the smoker to 250°F.
- After 3.5 hours or when the internal temperature reaches 145 degrees, take out the butt and place it in a pan fat side.
- Season with honey and drizzle some honey over it.
- Wrap in foil and place on a smoker at 275°F.
- When pork butt reaches 190 degrees, check for tenderness.
- When the bone is at 194 degrees, it should show 1 inch or more.
- Once it is tender, take it out of the smoker and allow it to rest for 30 minutes or an hour.
- Wear ”hot” gloves (I prefer cotton gloves with a nylon glove pulled over them). Remove the bone from the pork and then pull it by hand, putting aside any fat. [source]
Bigger. Hotter. Heavier. Tip
Serve pulled pork in warm tortillas with your favorite coleslaw, and drizzle some barbecue sauce. Delicious!