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Ingredients:
• Texas Style Pork Rub:
• 1/2 cup kosher salt (use kosher, not table salt)
• 1/2 cup ground black pepper
• 1/3 cup paprika
• 2 tbsp granulated garlic
• 2 tbsp granulated onion
• 2 tbsp cayenne pepper (omit if you don’t want it spicy)
• 2 tbsp brown sugar (optional)
• 1 tbsp celery salt (optional)
• Pulled Pork:
• 8-10 lb pork shoulder butt
• 2 tbsp yellow mustard
• 1 cup apple cider vinegar/apple juice (in a spritzer bottle)
Instructions:
1. Prepare Your Pork Butt:
• Trim any excess fat, leaving about 1/4 inch of fat on the fat cap side.
• Pat dry with a paper towel, then spread a light coat of mustard.
2. Apply the Rub:
• Combine all rub ingredients and liberally coat your pork butt. You shouldn’t see anything but your rub on the pork.
3. Smoking the Pork:
• Preheat your smoker to 235°F.
• Place your pork butt, fat side up on the grates. Close the smoker and don’t peek for about 2 hours. Spritz every hour after the 2-hour mark.
4. Wrap and Continue Cooking:
• At around the 4-5 hour mark, start probing for temperature. When you get to about 160°F, it’s time to wrap.
• Remove your pork butt from the grates with a towel and place it on double sheets of 18”x30” aluminum foil, fat side down; spritz one more time. Wrap as tightly as possible to retain the bark. Double wrap so that the foil doesn’t tear on the grates.
• You can either leave the temperature at 235°F or increase to around 275°F to speed up the process. Place the pork butt fat side down onto the grate.
5. Check for Doneness:
• Probe for tenderness and temperature at the 7 or 8-hour mark until the internal temperature is around 200-205°F.
• If you can easily pull the blade from the meat, you’re ready to take it off the grill.
6. Rest and Pull:
• Keep the pork butt wrapped and let it rest off the grill for about 30-45 minutes.
• Pull the blade bone out, and pull the meat apart by hand or with a pork pulling claw. Add a little BBQ sauce mixed with apple cider vinegar and mix it into the meat along with a little more of that rub seasoning.
7. Serve:
• Serve on a bun with sauce and pickles
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