COMPETITION PULLED PORK RECIPE

Pulled Pork Recipe Injection (for two 8-10 lb butts):

• 1 cup Apple Juice
• 1 cup Water
• 1/2 cup Brown Sugar
• 1/2 cup Salt
• 1 TBS Soy Sauce
• 1 TBS Worcestershire Sauce

Trim the pork butt so that you have a nice money muscle, tubes and horn sections.

Place the meat in an aluminum pan and begin injecting. Insert the injection needle into the meat and press down on the plunger. Don’t pull the needle all of the way out of the injection site. Instead, go in at a different angle and inject again.

I do this 3 times at each injection site and move it around the entire butt. There will be some injection that seeps out. This is normal.

Once you get the butts injected, place them in a large zip-lock bag, pour any injection that seeped out over the butt, and place in a refrigerator or on ice. You want the butt to marinate for at least 4 hours.

Take the butt out of the zip-lock bag and place on a working surface. Drain it completely and pat dry with paper towel and let it come up to room temp for about 30 – 45 minutes.

The next step is to apply a good quality dry rub. You can use any dry rub that you like. But we always use our own recipe, Killer Hog’s The BBQ Rub.

First, coat the butt with a couple of tablespoons of plain ole yellow mustard/mayonnaise. This will create a means for the rub to stick to the meat. Then liberally sprinkle the dry rub over the meat and gently massage it into the meat.

Proper Smoking Technique for Pulled Pork Recipe

Get your smoker up to proper temperature. I cook butts at 225 degrees and use seasoned Cherry Wood chunks for the smoke.

The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat). But I like to always have a meat thermometer handy and strictly go by internal temperature. You are shooting for an internal temperature of 195 degrees for perfect pulled pork.

Once you have your butt on the smoker, its time to make your mop.

Pulled Pork Mop Recipe:

• 16 oz Vegetable Oil
• 16 oz Cider Vinegar
• 32 oz water (hot to dissolve the dry rub)
• 1 cup of dry rub
• 2 TBS Worcestershire
• 2 TBS Soy Sauce

Whisk all of these ingredients together. 

Mop this baste on the butts after 2 hours of smoking. Then mop again after every 2 hours.

After 6 hours of smoke and basting, check the internal temperature. It should be around 165 degrees. At this point you have enough smoke now its time to get them tender.

The Tenderization Process for Pulled Pork Recipe

You want to remove the butts from the smoker and wrap them in aluminum foil. Place the aluminum foil on the work surface, sit the butt on the aluminum foil, mop the butt with baste and reapply a light dusting of the dry rub. Wrap the butt up tight in the aluminum foil and place it back on the smoker.

It is helpful to use a digital meat thermometer with a probe to monitor your internal temperature the entire cooking time. This is one piece of equipment that is extremely useful, and it keeps you from having to constantly open up the door to check with a manual thermometer.

And if you are constantly opening the door, then your meat will not achieve the proper tenderness. Every time the temperature in your smoker drops, your meat begins to lock back up resulting in a product that is tough. You have to keep the temperature steady to keep the meat cooking. This is exactly why they say, If you’re looking, you’re not cooking.

The butt needs to go to 195 degrees internal and this will take some time.

Typically, it will hit a plateau or stall at about 175 and will sit there for what feels like an eternity. It is important to keep a constant pit temperature during this process. Don’t open the smoker door and don’t unwrap the butt – not for any reason – no exceptions! This is the method will produce the best BBQ you’ve ever cooked and it is what wins contest.

The Final Steps for Pulled Pork Recipe

Once the butt has climbed to an internal temperature of 195 degrees you are ready to pull it off the smoker.

BUT BE CAREFUL. it will be extremely hot and there will be a lot of au just that has cooked out of the meat. Transferring the butt to an aluminum pan will make this process easier and allows you to catch the liquid.

Open the aluminum foil very carefully and allow some of the steam to escape. Drain off as much liquid as possible from the butt, re-rap it in aluminum foil and place it in a dry cooler for resting. It will keep hot for up to 4 hours.

Appearance Is Everything with this Pulled Pork Recipe!

To create a beautiful Mahogany look on the outside of the butt, I use a final glaze. This process takes about 30-45 minutes, and I do it just before building the blind box. Remove the butt from the holding cooler and unwrap as much foil as you can. It will tear away easy but you’ll want to use gloves because it will still be hot to the touch.

For the glaze I use my Killer Hogs The BBQ Sauce. You can use whatever sauce that you like, but from my experience, Sweet with a little heat brings home the hardware. I also mix some of the warm pan drippings with the sauce usually just 2 to 3 tablespoons. This will thin the glaze down just a little and give it an extra punch of flavor.

Brush the glaze over the butt and return it to the smoker at 245 for hour. This bump in heat will caramelize the bark just right.

If you follow this procedure, then you will have a Pulled Pork Recipe you can brag about. It will blow any other BBQ out of the water, bar none.

Source: https://howtobbqright.com/2018/01/08/pulled-pork-recipe/