Smoked Pulled Pork

• 份量: 15 - 20 servings
• 總時間: 8 hours

食材

Pork Butt

Mustard (as binder)

Black Pepper

Seasoning - meat church honey hog

Brown Sugar

Butter

步驟

Preheat Traeger to 250

Take pork butt out of package and pat dry - No trimming necessary

Slather pork with Mustard as a binder. You are just getting it wet, nothing fancy.

Season generously with honey hog from meat church

Place on smoker fat side up. Traeger can handle a lot just the meat can’t touch. Can use the top rack if they fit up there.

Temperature: At 160* , place in an aluminum tin and add 1/2 stick of butter pads and 1/2 cup-3/4 cup brown sugar. Cover and place back on smoker.

The pork is done at 205 degrees, roughly 6-8 hours+ You’ll want to pull it off at 205 ( probe tender) and let it finish and cool down before pulling apart.

Pulling: Easily done when hot but let it cool to about 160 before pulling. Use white gloves with black gloves on top.