Smokin' Sweet: Slow-Smoked Pulled Pork

Smokin' Sweet: Slow-Smoked Pulled Pork

Yield: 8
Author: Matt Follick
Prep time: 20 MinCook time: 20 HourTotal time: 20 H & 20 M
Our smoked pulled pork is a masterpiece of sweet perfection, with a flavorful bark that's downright irresistible. Slow-cooked to tender, mouthwatering perfection, every succulent bite is a symphony of flavor that'll have you coming back for more.

Ingredients

  • 7-10 LBS Bone In Pork Butt, Pork Shoulder, or Boston Butt
  • 1 Stick Unsalted Butter
  • 2 Cups of Brown Sugar
  • 3 TBSP Brown Sugar Cane
  • 6 TBSP Crushed Coarse Black Pepper
  • 2 Cups of Apple Juice (Spritzing)
  • 2 TBSP Raw Honey

Instructions

  1. 24 hours prior to the smoke, diamond cut the fat side of the pork. You want the cuts go through the fat cap and ¼ inch into the pork.
  2. Mix you finely granulated brown sugar, crushed black pepper, Honey Hog seasoning together then place it all over the pork. You need to pack the seasoning into the diamond cut you finely granulated brown sugar, crushed black pepper, Honey Hog seasoning together then place it all over the pork. You need to pack the seasoning into the diamond cut.
  3. Inject the pork with ⅓ cup of apple juice
  4. 15 Min prior to cook reheat smoker to 225 F
  5. Set pork onto the grilling grates overnight.
  6. If possible, spritz the pork every 30 min with apple juice.
  7. When the internal temp hits 175 increase smoker temp to 250 - 275F
  8. When the internal temp hits 180F, add your brown sugar cane and place back onto the smoker.
  9. Remove when the internal temp is 198 - 203.
  10. Place the pork in a cooler or oven for 1 hour prior to shredding.

Notes

Smoker temp: Start of 225.

When internal hits 180, increase temp to 250.

Remove Pork between 198 and 202.