Pit Boss Pulled Pork Recipe
The Pit Boss Pulled Pork Recipe is smoky, tender and full of flavor. Pulled pork is a classic barbecue dish that everyone loves.
Ingredients
- 8 pounds pork shoulder Boston butt
- 3 tablespoons olive oil
- ½ cup yellow mustard
- ½ cup barbecue dry rub
- 1 cup apple juice
- 1 cup barbecue sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- Salt and pepper to taste
Instructions
Step 1: Prepare pork
- Trim excess fat from pork shoulder. Rub with olive oil and mustard. Coat evenly with barbecue dry rub.
Step 2: Preheat smoker
- Set Pit Boss smoker to 225°F. Use hickory or apple wood for smoke.
Step 3: Smoke pork
- Place pork on smoker grate. Close lid. Smoke for 4 to 5 hours. Spray with apple juice every hour.
Step 4: Wrap pork
- Once pork reaches 165°F, wrap in foil. Add apple juice, brown sugar, and vinegar inside the wrap.
Step 5: Cook until tender
- Return wrapped pork to smoker. Cook until internal temp is 200°F.
Step 6: Rest meat
- Remove pork from smoker. Let it rest for 30 minutes.
Step 7: Shred pork
- Use forks or meat claws to shred pork into pieces. Mix with barbecue sauce before serving.
Notes
- Use a bone-in pork shoulder for better flavor.
- Always let the pork rest before shredding.
- Spray pork with apple juice to keep it moist.
- Wrap pork at 165°F to push through the stall.
- Use a meat thermometer for perfect doneness.