Sweet | Smokey | BOLD | PULLED PORK

Sweet | Smokey | BOLD

PULLED PORK

       

As the chill of autumn settles in and the days grow shorter, there’s nothing quite like the warmth of a gathering with friends and family to lift the spirits. And what better way to bring everyone together than with a mouthwatering platter of smoked pulled pork? This classic dish isn’t just a crowd-pleaser; it’s the ultimate comfort food for cold days.

Imagine the rich, smoky aroma wafting from your smoker as tender pork slowly cooks, ready to be shredded into succulent, flavorful bites. Pulled pork is not only delicious but also incredibly versatile, making it the perfect centerpiece for any gathering. Whether you're hosting a cozy game day party, a festive holiday get-together, or a simple weekend hangout, this dish invites everyone to dig in and enjoy.

Plus, it’s easy to prepare in advance, allowing you to spend more time with your guests and less time tending to the smoker. Let’s dive into how you can whip up this delightful dish that will keep your guests coming back for seconds—and maybe even thirds! ~ Fred

Here is what you'll need for this Feast!

Time to Prep: 10-15 Mins

Time To Cook: 12-15 Hours

Servings: 6-12

Wood for the smoke: Cherry or Apple

Ingredients:  Yes, I'm serious... its only 3 primary ingredients....

• 9-12 lb. Bone in Pork Shoulder (Pork Butt/Boston Butt)
• 1/2 cup Honey Mustard, (My Favorite is Ken's Brand)
• 1/2 cup Your favorite Sweet pork rub ( My blend is: Fire & Smoke Society: Sweet Preacher 75/25 mix with Meat Church: Honey Hog BBQ)
• (Optional) 1 Cup 75/25 blend of Apple Juice and Apple Cider Vinegar 

Kitchen Gear Needed:

• 1- 9x13 Aluminum Pan 
• Knife
• Aluminum Foil
• Basting Brush
• Thermometer / Temperature probe
• Nitril Gloves
• Meat Shredders (Large forks work too)
• Large Bowl
• Paper Towles / Hand Towels

Optional Gear:

• Plastic cling wrap
• large appetite 😋

Here is how to become the HERO of your party

            1. Prep the Pork: 

• Remove pork from package, rinse in the sink, pat completely dry with paper towels 
• Use that sharp knife to trim any excess fat from around the cut of meat, leaving approx.. 1/2" of fat remaining on the "fat cap" 
• Score the fat cap in a checkered style creating roughly 1" squares, down to where the fat connects to the meat. 

            2. Bind and Season That sucker! 

• Using the basting brush, lather up that pork with a hearty amount of honey mustard
• Liberally apply the seasoning on all sides of the pork, you should no longer see the "yellow" from the honey mustard, make sure to get into the "cut" near the bone and to get seasoning into the cuts you made in the fat cap! (do not "Rub" the seasoning into the meat as it may create clumping and a sticky mess...)
• (Optional) if you are prepping the day before the smoke, you can wrap the pork with a plastic cling wrap to help the seasonings penetrate into the pork

            3. Prep The Smoker:

• Crack open your favorite beverage, its going to be a good day, and you deserve it 🍹
• Fire up that grill! you are aiming for a maintained temperature range from 225-250 Degrees. 

            4. time for a smoke bath:

• Once the smoker is ready, remove your pork from the plastic wrap and place it on your grill grates, away from direct flame, thickest part of the pork toward the smoke pipe, (its always a major debate in on the meat smoking forums...but, i place mine Fat cap up)
• If you have a temp probe, insert it now into the thickest part of the meat, not touching the bone!

            5. checking the cook:

• You are aiming for a finishing temperature of 205 degrees, but that is a long ways from now, crack open another beverage. 🍹
• After a few hours in the open smoke, your pork should hit what we call the "Stall", this can range between 140-165 degrees, and this is expected, this is what takes so long to smoke meat!. Patience, young Grasshopper!

            6. finishing in the smoke

• At this point you should be roughly 8ish hours into your smoke if you are nearing the time of serving and you are struggling to get the temperature of the pork to climb, you will want to remove the pork from the smoker, place it into the aluminum pan, and cover the top with aluminum foil. 
• (optional) the pork has rendered (smart persons way of saying melted) a lot of the fat out of the meat, if you are worried of it being on the dry side, add in that mix of apple juice and cider vinegar to the pan, re cover with foil. this will create a nice steamy sauna that will finish your cook.
• Once the internal temperature of your pork reaches 205 Degrees, remove the temp probe, remove it from the smoker and let it rest, leaving it in the aluminum pan, covered with the aluminum foil, under a kitchen towel (not your better halves fancy towels!) to hold in the heat for 1 hour. 

            7. Shred and serve!

• Pour all of the juices from the pan into a large bowl and set aside for the moment
• Put on the gloves and grab your shredders.
• Remove the bone from the meat, it should slide right out with little effort, clean with no meat on it. if you achieved this feat, congratulations you have created an amazing pulled pork.
• Using the shredders, shred the meat, shred the fat, you know the drill. 
• Depending on how dry the pork is you can re-add some of the juice from the bowl
• Taste a bit of the meat to see if it needs any additional seasoning, add some more if needed until it tastes how you, (The Master Smoker), like it!
• Serve with your favorite BBQ sauce and Enjoy! with another Beverage of course, I'm proud of you! 🍹

Really, from the bottom of my heart, i cannot thank you enough for checking out this recipe. It has been many years in the making to get to this point. and i appreciate you trying it out! ~ Fred

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