🔥 The Only Pulled Pork Recipe You’ll Ever Need! 🔥
Most people ruin their pulled pork without even realizing it—don’t let that be you! Learn the secrets to mouthwatering perfection from Elite BBQ Smokers. Whether you’re preparing for the holidays or just want to impress your friends and family, this step-by-step guide will show you how to smoke a Boston Butt like a pro.
We cover everything from choosing the perfect cut to trimming, injecting, seasoning, and smoking to perfection. Using Heath Riles BBQ Rubs and Apple Cherry Habanero Glaze, we’ll teach you how to create competition-style pulled pork that’s juicy, tender, and bursting with flavor.
🎄 Perfect for Holiday Gatherings
🔥 Learn BBQ Secrets for Amazing Pulled Pork
Recipe
Ingredients:
10 lbs – Bone-in Boston Butt
1/4 cup – Heath Riles Pork Injection
16 oz – Swanson Salted Chicken Stock
Heath Riles – Competition BBQ Rub
Heath Riles – Sweet BBQ Rub
Spritz:
– 50% Apple Cider Vinegar
– 50% Apple Juice
Wrap Ingredients:
– Maple Syrup
– Heath Riles BBQ Glaze – Apple Cherry Habanero
– Sugar Turbinado
Directions:
1️⃣ Select a bone-in Boston Butt with a thick money muscle (~5.5 inches long).
2️⃣ Trim off excess silver skin, sinew, and fat to expose the muscles.
3️⃣ Mix 1/4 cup Heath Riles Pork Injection with 16 oz Swanson Salted Chicken Stock. Inject the pork in a grid pattern.
4️⃣ Pat dry with a paper towel and season generously with Heath Riles Competition BBQ Rub and Sweet BBQ Rub.
5️⃣ Preheat your smoker to 300°F and place the Boston Butt in a half pan.
6️⃣ Smoke for about 3 hours, spritzing every 30 minutes with the 50/50 apple cider vinegar and apple juice mix.
7️⃣ Once the bark forms, remove the pork and add the wrap ingredients (maple syrup, BBQ glaze, turbinado sugar). Wrap tightly in foil.
8️⃣ Return to the smoker and cook until probe tender (~206°F internal temperature).
9️⃣ Vent the pork by opening the foil, then rest it in a warm cooler or hot box.
🔟 Pull the pork, discard fat as needed, and add aju from the pan for extra moisture.
1️⃣1️⃣ Serve with your favorite BBQ sauce and enjoy!
Don’t Miss:
Tips for achieving perfect bark
Injecting pork for extra moisture and flavor
Creating a glaze that takes your BBQ to the next level
Recipe Highlights
Cut: Bone-in Boston Butt with a well-trimmed money muscle.
Flavor Boost: Inject with Heath Riles Pork Injection and season with Competition BBQ Rub and Sweet BBQ Rub.
Cooking: Smoked at 300°F, spritzed every 30 minutes, and wrapped with maple syrup, BBQ glaze, and turbinado sugar.
Finish: Cook until probe tender (~206°F), rest, pull, and mix with aju for moist, flavorful BBQ.
📄 Guide to Perfect Pulled Pork:
Trimming: Remove excess fat and sinew to expose the meat.
Injection: Use a grid pattern for even flavor distribution.
Seasoning: Generously apply rubs to enhance flavor.
Smoking: Maintain consistent temperature and spritz for moisture.
Wrapping: Add sweet and savory ingredients before wrapping in foil for tenderness.
Final Steps: Rest, separate fat, and rehydrate with aju before serving with BBQ sauce.
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🎥 Watch Now and Elevate Your BBQ Game! Don’t forget to like, comment, and subscribe for more amazing BBQ recipes. Tag us @EliteBBQSmokers on Facebook and Instagram with your creations!
Video Timeline
Pulled Pork
0:00 Intro
00:15 – Trimming the Boston Butt
03:31 – Injecting the Boston Butt
06:09 – Seasoning the Boston Butt
08:20 – Smoking the Boston Butt
11:34 – Preparing the Pulled Pork
14:23 – Tasting the Pulled Pork
15:53 – Blessing the Food
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