Tyson Pulled PorkPosted on Friday, May 29th, 2020 |
Pulled pork is a barbecue classic. Pulled pork is made from pork butt (or pork shoulder). This large cut of meat is a must for many delicious BBQ recipes like nachos, sandwiches, and tacos.
All it’s going to take to smoke up a delicious pork butt is some trimming, seasoning, and temperature monitoring. You’ll be eating barbecue joint quality pulled pork in no time. This pulled pork recipe is perfect for parties, holiday dinners, or any special occasion, as it’s easy to make + serves a large crowd.
Poppa’s pro-tip: Injecting pork butt helps the pork retain moisture leading to desired tender results. Big Poppa Smokers Pork Prod Pork Injection tenderizes pork all while adding flavor.
Course: Main Course, Appetizer Cuisine: American Prep Time: 30-45 min Cook Time: 5-6hrs Servings: 12-15
1 Tyson Chairman’s Reserve Prime Bone-in Pork Butt
1/2 cup Big Poppa’s Pork Prod Injection
1/2-3/4 cup Big Poppa’s Sweet Money Championship Rub
1/2-3/4 cup Big Poppa’s Jallelujah Jalapeno Seasoning Salt
4-5 tbs Big Poppa’s Happy Ending Rub
16 oz. Water
32 oz. Nalgene Bottle (or similar) for mixing injection
1 Meat Injector
1/4 cup Brown Sugar
3-4 tbs Clover Honey
1/2 cup Apple Juice
1/4 cup Granny’s BBQ Sauce
Heavy Duty Foil
Preheat smoker/oven to 275F
Trim some fat from the pork butt, leave the majority of the fat cap on the bottom (bacon side)
Mix 16 oz of water with 1/2 cup of Big Poppa Smokers Pork Prod Pork Injection in 32oz Nalgene bottle (or similar) – seal the lid and shake to mix thoroughly
Fill injector and inject pork with the solution – starting on the side, going to the fat/bacon side, then in the money muscle/end
Season all sides thoroughly with Big Poppa Smokers Sweet Money Championship Rub, pat the rub into the meat
Let the rub “sweat” into the meat to create a sort of dry brine – it will get shiny once all the large salt are melted in
Place pork butt in smoker/oven
Monitor temperature until it reaches an internal temp of 155F, remove and get ready for foil
Take two sheets of HD foil, place pork butt on top of them
Sprinkle brown sugar on top, then add a drizzle of honey and season with Big Poppa Smokers Happy Ending Finishing Rub
Carefully pour apple juice around the pork butt, make sure not to spill any juices
Tightly double wrap pork butt in foil
Place the foiled pork butt on the smoker for a couple of hours, or until internal temp is anywhere from 195F to 205F
Carefully remove the foiled pork butt from smoker and place into a deep pan (disposable aluminum half pans work best) – do not remove foil
Wrap with a thick beach towel or blanket and let it rest for 2 hours
While still in the pan, remove the towel and unwrap the foil
Transfer pork butt to another pan – make sure to reserve the juices from the foil in the original pan
Remove the bone from the pork butt – it should slide out easily
Pork will still be very hot – wear double cotton hot gloves with nitrile food gloves on top, or high heat BBQ gloves
Start breaking apart/pulling pork into chunks
Season lightly with more Big Poppa Smokers Happy Ending Finishing Rub
Take about 1/4-1/2 of the reserved cooking juices and drizzle over pulled meat to rehydrate – mix throughout the pork
Optional: Lightly drizzle Granny’s BBQ Sauce or any other sauce on pulled pork and mix
Pro-tip: Can be used to top nachos, tacos, sandwiches, burgers, and more!
