Simple Smoked Pulled Pork Butt/ Shoulder

• porciones: 16 servings
• tiempo activo: 15 minutes
• tiempo total: 19 hours 15 minutes

Ingredientes

1 8-10 pound bone-in pork shoulder (AKA Boston butt) (AKA Boston butt)

2-3 Tablespoons yellow mustard

¼ cup Hey Grill Hey Sweet Rub (link in recipe notes)

1 Tablespoon Hey Grill Hey Sweet Rub (for later use)

Instrucciones

OVERNIGHT DRY BRINE:

Find the seam in the butt, found on the other side to the fat cap. Divide and cut the butt into two pieces. This will help us marinate and season the butt more efficiently. Trim off any more excess fat or tissue on the two sections.

Cover the two pieces in kosher salt, evenly covering all sides. Leave in your refrigerator overnight to dry brine.

The next day, remove pork from refrigerator. Rinse off residual salt with cold water and pat dry.

SMOKE:

Preheat the smoker. Preheat your smoker to 225 degrees F for indirect smoking. I recommend hickory or apple for this recipe.

Prep the meat. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off any small bone fragments or extra liquid on the exterior.

Slather the pork butt in mustard. Slather the entire exterior of the pork shoulder with the yellow mustard.

Season with Sweet Rub. Season your pork roast on all sides, top and bottom, with the Homemade BBQ Sweet Rub. Don't worry about rubbing the seasoning into the meat, just be sure it is liberally coated all over.

Smoke the pork butt. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.

ALTERNATIVELY:

Smoke for 5-6 hours, or until internal temperature is 165°F (74°C). Spritz every hour.

Wrap pork in foil. Increase temperature to 325°F (163°C) and smoke for 2-3 hours, or until internal temperature is around 203°F (95°C).

REST

Wrap and rest the meat. Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.

SHRED AND SERVE

Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Serve and enjoy!

Nutrición

• Calorías: 257 kcal
• Grasa Total: 12 g
• Grasa Saturada: 4 g
• Colesterol: 116 mg
• Sodio: 153 mg
• Carbohidratos Totales: 1 g
• Fibra Dietética: 1 g
• Azúcares Totales: 1 g
• Proteína: 34 g