Pit Beast® Smoked BBQ Pulled Pork Recipe
- Qty. 1 Pork Shoulder (Boston Butt) - 10-12 lbs or whatever
- Yellow Mustard
- Pit Beast New England BBQ Rub
- Apple Cider
- Apple Cider Vinegar
- Aluminum Foil
- Metal Pan (disposable aluminum meat loaf pans work great)
- The shoulder will have skin. Just leave it on. You can put the mustard and rub on it but that will be discarded when shredding.
- Rub Yellow mustard all over pork butt (doesn't take much and shouldn't be too thick).
- Liberally sprinkle rub onto mustard and pat rub to meat and mustard. When done you should see no mustard.
- Let sit at room temp for 30 minutes.
- Heat smoker to 275° (you can do this in an oven too, you will just have no added smoke flavor) and place metal pan full of water in smoker.
- Place butt in smoker skin side down.
- After 1-2 hours (don't spray until the rub is set and doesn't come off on finger), spray pork butt with an even mixture of apple cider and apple cider vinegar.
- Continue spraying about once every hour until butt reaches 165°.
- If at 165° you have a nice bark, remove it from the smoker. Or, let it go a little longer to get a nicer bark.
- Wrap butt in foil and put a little apple cider in the bottom of the foil. Sprinkle a little more rub on top of the butt.
- Fully wrap in foil tight and place back in the smoker.
- Cook until the butt reaches 205° (it's possible you might find it to be done around 195° - 200°. I find 205° to be a temp that never fails.)
- Remove wrapped butt and place on the kitchen counter. Let rest for 30 minutes in foil (do not unwrap).
- After 30 minutes, shred the pork (I use those crazy pork shredding claws - check Amazon) and discard the bone and skin while shredding.
- EAT IT. This stuff is amazing with Cole Slaw (recipe coming!).