Pulled pork – a statement piece for any BBQ aficionado. This “Perfect” Pulled Pork recipe is a testament to achieving that moist, flavourful, and tender texture that melts in your mouth. Sourced from ‘The Village Butchers’ and infused with a unique blend of BBQ sauce and apple juice, this guide will take you through each step to ensure your pulled pork is nothing short of perfection. Whether you’re a seasoned smoker or a BBQ newbie, this recipe promises to deliver!
Pork Butt
Pork Butt Injection
Pork Rub
Instructions
-
Select Your Meat:
Order a ‘Boston Butt’ (1.75kg – 2.2kg) from ‘The Village Butchers’. Ensure it’s boneless, rindless, and trimmed.
-
Inject the Pork:
Prepare an injection mix with BBQ sauce, apple juice, and water in a 25%/50%/25% ratio. Inject this mixture deeply into the butt at 5cm intervals to keep the meat moist and flavourful.
-
Score and Season:
Score the top of the pork butt about 1cm deep to maximize the rub’s penetration. Apply Blazing Star Pork’n Rub generously on all sides, cover, and refrigerate for 6 hours.
-
Prepare the Smoker:
Use the ProQ fuel basket with the Minion Method. Fill it with ProQ coconut shell briquettes and cherry wood chunks for smoke.
-
Add Moisture:
Place a foiled water pan with lava rocks inside and a dish containing a can of cider on the lower shelf for added moisture.
-
Start Smoking:
Remove the pork from the fridge. Light a chimney of fuel and pour it into the centre of the fuel basket once established. Insert probes for temperature monitoring and place the pork butt on the top shelf above the cider dish. Sprinkle more rub on top.
-
Monitor and Maintain:
Keep an eye on the smoker’s temperature using your Inkbird. Maintain a steady 120°C for optimal results.
-
Wrap the Pork:
After 5 hours, when the internal temperature hits 71°C (160°F), double wrap the pork tightly in foil with a splash of apple juice. Place it back on the smoker, inside a disposable aluminium tray.
-
Final Cook:
Continue smoking until the internal temperature reaches 96°C (205°F), approximately another 2.5 hours.
-
Rest and Shred:
Remove the pork from the smoker and let it rest for 30 minutes. Shred the pork, pour the juices from the foil over it, and mix well.
-
Serve Fresh:
Enjoy your pulled pork fresh or vacuum seal portions for later use on burgers, jacket potatoes, or other dishes.
Equipment
Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!
Note
- Extra Heat Tip: For a spicy kick, add some chili flakes to your injection mix.
- Alternative Cooking Method: You can also cook this in a conventional oven at 120°C if a smoker is not available.
- Hot Holding: Keep the pork wrapped in a warm oven if you need to hold it for serving later, ensuring it stays moist and tender.
