Best Pork For Pulled Pork' title='Best Pork For Pulled Pork' />There are a lot of variations in Pulled Pork, but a few general rules will help you make the best Pulled Pork you can regardless of the smoker. Pork shoulder is one of my secret weapons in the kitchen. A pork shoulder, slowcooked and pulled into succulent little shreds, can become a thousand different meals. Pulled Pork Recipe Competition Style SlowSmoked Pork Butt Method. If you want to produce delicious pulled pork recipe, you MUST start with a good quality raw. This is the easiest version of barbecue pulled pork sandwiches youll ever make. Say goodbye to those recipes that call for 10 ingredients, because this one has 5 total Everyone is sure to love this amazing slow cooker pulled pork The perfect blend of spices make it tender and bursting with flavor Generously season all sides of the pork roast with the rub. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established 4 to. Read the Pulled pork using whole boneless pork,loin discussion from the Chowhound Home Cooking, Pork food community. Join the discussion today. Best Pork For Pulled Pork' title='Best Pork For Pulled Pork' />Easy Slow Cooker Pulled Pork Recipe. Pulled Pork Recipe for Competition Style Slow Smoked Pork Butt. If you want to produce delicious pulled pork recipe, you MUST start with a good quality raw product. Knowing how to select the perfect butt is crucial. I cook fresh not frozen 8 1. Boston Butts. Either way, I always get the product fresh from my local butcher. When selecting a butt it is important to know exactly what you are looking for. First off I want a butt that has a large money muscle on the front. The Money Muscle is the best part of the butt. It is located on the end that is farthest from the round bone. It is very tender and when properly cooked, it can even be sliced with a sharp knife. Also look for a butt that has a big horn muscle or meat under the y of the blade bone. This meat is almost as tender as the money muscle and since it is right next to the bone, its packed with flavor. Money Muscle and Sections of a Pork Butt Video. Tell your butcher exactly what you are looking for, and he should be able to help you select the best cuts of meat. Often my butcher lets me go back into the meat cooler and sort through his inventory myself. FYI It never hurts to bring some BBQ too, keeping the butcher happy is a good idea. Preparing your Pulled Pork Recipe for cooking. I always inject pork butts. This helps get moisture and flavor on the inside of the meat that Dry Rub alone cannot accomplish. You can get a cheap injector at the grocery store and it will get the job done. Pulled Pork Recipe Injection 1 cup Apple Juice. Water. 12 cup Brown Sugar. Salt. 1 TBS Soy Sauce. TBS Worcestershire Sauce. This injection is enough to use for two 8 1. Boston butts. Place the meat in an aluminum pan and begin injecting. Insert the injection needle into the meat and press down on the plunger. Dont 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 3. The next step is to apply a good quality dry rub. You can use any dry rub that you like. Strawberry Cream Pie Recipe. But we always use our own recipe, Killer Hogs The BBQ Rub. First, coat the butt with a couple of tablespoons of plain ole yellow mustard. 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 2. 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 1. Once you have your butt on the smoker, its time to make your mop. Pulled Pork Mop Recipe 1. Vegetable Oil. 16 oz Cider Vinegar. TBS Worcestershire. TBS Soy Sauce. Whisk all of these ingredients together. I use very hot water to dissolve the dry rub. 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 1. 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 youre looking, youre not cooking. If you BBQ often, then I recommend investing in a good thermometer with a probe. I like the DOT Thermometer from Thermoworks. If you have a thermometer with a probe, place it inside the meat careful not to get it against the bone or youll get a false reading and wrap the aluminum foil around the butt. Place the meat back on the smoker and continue cooking. Your meat has enough smoke, so adding more wood to the fire is not necessary at this point. Now you are simply rendering the tough connective tissue of the butt and producing tender, mouth watering meat. The butt needs to go to 1. Typically, it will hit a plateau or stall at about 1. It is important to keep a constant pit temperature during this process. Dont open the smoker door and dont unwrap the butt not for any reason no exceptionsThis is the method will produce the best BBQ youve 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 1. 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 3. 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 youll 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 2. 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.