Perfect Pulled Pork
Author: Barry and Madison Martin
After experimenting with several different methods, Madison and I have settled on this combination of smoke, rubs and injectable marinade
Ingredients
- (2)Boneless pork butts/shoulders
- Emeril's Pork rub
- Kosher Salt
- Tony Chachere's Original Creole Seasoning
- McCormick's Chipotle Chile Pepper
- Olive Oil
- 16 oz Apple Juice
- 4 pkgs Weber Just Add Juice Original BBQ Marinade Mix
- Apple Wood Chips
- Large disposable roasting pan
- (2) tall disposable foil pans
- 12 pack of beer of choice
Instructions
- Mix the apple juice and marinade mix until completely dissolved
- Unroll the boneless pork butts on a cookie sheet
- Inject the marinade evenly throughout
- Turn over and inject the other side as well
- Cover and let stand in the refrigerator for an hour
- In a bowl, combine Emeril's Pork Rub with Kosher Salt, Tony Chachere's and Chipotle pepper. More or less to taste. Mix thoroughly.
- Place wood chips in a large bowl and cover with water, let soak for 30-45 minutes.
- Remove pork butts from refrigerator and let stand on counter for 15 minutes
- Rub olive oil over pork butts to coat
- Place pork butts one at a time into the large roasting pan
- Shake rub over pork butts rubbing in, making sure all surfaces, inside and out are thoroughly coated
- Take butt from rub pan and place into each tall pan, shaping the butt back to its normal form. Use butcher's string if needed to help maintain its shape.
- Drain water from wood chips
- Add half of wood chips to smoker box
- Fill water pan/drip tray with beer
- Place pans with pork butt on the shelves of your smoker
- Light fire and keep temperature at 225 degrees
- The first batch of chips will typically quit smoking in about 60-90 minutes. At this point remove the smoker box, dumping the ashes and add the remaining wood chips, topping off the water pan if necessary.
- After about 4 hours, when the chips have quit smoking, remove the pans and cover the pork butts with foil.
- Top off water pan/drip tray with more beer.
- Insert meat thermometer into each of the butts to monitor final temperature.
- Cook until internal temperature reaches 195 degrees.
- When done, remove pans from smoker carefully so not to spill any of the juices, wrap with wet towels and place in an empty cooler for an hour
- Remove from cooler and transfer butt from pan to platter
- Shred the pork with your choice of tools
- Pour some of the left over juices from the pans over the shredded pork and serve
Notes
I highly recommend wireless grill thermometers. I let this cook overnight, with the remote readout on my nightstand, waking up every couple of hours to check to make sure the fire temperature is still where it is supposed to be and that the internal temperature is still progressing as it should be.
