Smoked Pulled Pork Butt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
0.5 cup Salt1.0 cup Apple juice, unsweetened160.0 oz Pork Shoulder (pork butt, picnic roast)1.0 cup (8 fl oz) Water, tap1.0 tbsp Soy Sauce0.5 cup, packed Brown Sugar1.0 tsp Lea & Perrins, Worcestershire Sauce
Mix all the ingredients minus the pork butt in a bowl. When thoroughly mixed, use a meat injector and inject mixture in to different parts of pork butt until all of the mixture as been injected. Set in the fridge overnight in an oven bag to marinate. The following morning take pork butt out and let it get to room temperature. Preheat smoker to approx. 225°F. I use hickory chips. Though most any wood will do. Next, rub down the butt with your favorite pork rub. Place pork near the top of the smoker or away from the heat source, depending on your smoker. Smoke for approx. 6hrs. At that point take pork out and wrap tightly in foil leaving a meat thermometer probe inside the thickest part of the meat. Place back in the smoker and cook until the internal temperature reaches at least 200°. There will be no need to add any more wood chips since the foil is wrapped around the pork. Take pork out and shred. It'll taste awesome and you will love it! You may not even want to use a bbq sauce when eating. Enjoy!
Serving Size: Makes 20 servings
Number of Servings: 20.0
Recipe submitted by SparkPeople user JYD20000001.
Number of Servings: 20.0
Recipe submitted by SparkPeople user JYD20000001.
Nutritional Info Amount Per Serving
- Calories: 745.8
- Total Fat: 54.4 g
- Cholesterol: 213.1 mg
- Sodium: 3,039.0 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.0 g
- Protein: 53.3 g
Member Reviews