Perfect Pulled Pork Recipe

Step 1

Place bouillon cube in water in a small saucepot.

Step 2

Heat and stir until bouillon cube completely dissolves.

Step 3

Add brown sugar and stir until it is dissolved.

Step 4

Turn off heat and add remaining ingredients, except ice andstir.

Step 5

After all ingredients are dissolved, add ice and stir tohelp cool it down.

Step 6

Allow to cool and refrigerate for at least an hour beforeusing.

Step 7

Fire up your Pit Boss Grill and set at 250°F.

Step 8

Place pork butt fat side down in a pan.

Step 9

Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site.

Step 10

Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking.

Step 11

Sprinkle meat side thoroughly with Pit Boss Homestyle Pork Rub, then rub in while wearing gloves.

Step 12

Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees.

Step 13

After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.

Step 14

Cover in foil and return to smoker at 275 degrees.

Step 15

Check for tenderness when pork butt approaches 190 degrees.

Step 16

The bone should be showing 1'' or more when it is at 194 degrees.

Step 17

When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour.

Step 18

Wearing ''hot'' gloves (I like cotton gloves with a nitrile glove pulled over them) remove the bone and hand pull the pork, placing aside any large pieces of fat.