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Smoking a Pork Butt on the Rec Tec 700 Pellet Smoker is super easy, but more importantly it makes the most tender and delicious pulled pork sandwiches you can serve to your friends and family. A new trend is to take a hand mixer or a stand mixer that is fitted with the paddle attachment and pull the meat apart in seconds. Pulled pork is usually made from a shoulder cut of pork, also referred to as ‘mixed cuts’ or ‘Boston Butt’. After the pork has rested, it’s finally time to pull. Pulled Pork Success Takes TIME. Everyone will be pleased with this delicious pork and you can serve it with a side, on sandwiches, in tacos, and so many other ways. Keep everything in big chunks. https://www.billyparisi.com/smoked-pulled-pork-shoulder-recipe The Eat. Prepping the smoked pulled pork. How to Reheat Smoked Pulled Pork. Since I’m pulling the meat off at 195°F, I choose not to wrap it. The result is a generous portion of meaty, juicy, tender, smoky strings of pork that … We made about 8 meals out of that one smoked pulled pork shoulder. Place the pork into the slow cooker, cover and cook on low for 10-12 hours until fork tender and falling apart. * Either way, cook until the internal temperature reaches around the 195f/90c mark and start feeling for doneness using your trusty meat thermometer. https://www.allrecipes.com/recipe/92462/slow-cooker-texas-pulled-pork Also, a big If it probes with little resistance it’s done. This pulled pork recipe can be made with a Smoked Pork Butt or Smoked Pork Shoulder. Removing portions of the fat cap, so that it is only approximately 1/4 of an inch thick. I mean, talk about prepping food on a budget. Preheat oven to 300 degrees. Final Thoughts. Remove pork from refrigerator and smoke pork butt for 10-12 hours at 225 degrees or until the internal temperature of the meat reaches about 200 degrees. Once temperature reaches 200 ° to 205 ° F, remove pork from the smoker and place in a cooler or oven to let rest for at least 1 hour. Let’s start off with what you’ll need for this smoked pulled pork recipe: A Smoker – Yes, you can make pulled pork in the slow cooker or make pulled pork in the Instant Pot but for this recipe, use a smoker! It was there, but it wasn't. Learn the best way to make pulled pork on the smoker … This smoked pork butt is a hit for any occasion when you need to feed a small or large crowd. The bone should come out pretty clean and your pork … Then... Slather the entire pork shoulder with mustard, as a binder. In a small bowl … Remove the pork to a large plate, tent with foil and allow the pork to sit for 10 minutes. Shred pork by hand and place into bowl. Place pulled pork in an oven safe dish. low and slow smoked pulled pork shoulder. First, Don't make the same mistake of the only one star review of this recipe and use apple cider vinegar instead of apple cider. Once cooked and pulled, using Cave Tools Pulled Pork Shredder Rakes, the meat is rich and saturated enough to pull apart with the help of meat claws, or even with fork and knife. https://notentirelyaverage.com/smoked-carolina-pulled-pork-sandwiches Rub the pork butt generously with spicy rub. I've read all over that you should be able to smoke a pork shoulder without wrapping it if you're willing to accept a longer cook time. One time, I got a 7.5 pound pork shoulder for $15. I can't figure out how I'm drying these out by the time they're hitting temp. https://searedandsmoked.com/no-wrap-pork-ribs-on-the-rec-tec-700 Not even close to the first one I smoked years ago. ; Aluminum pans – A must-have for catching drips. ... You now have a decision to make… to wrap or not to wrap. Cover with smoky BBQ sauce. When done, take the juice from your aluminum wrap and pour over the meat. Add 1/4 cup of apple cider vinegar or your favorite barbecue sauce and then cover with foil. The pork brisket was now 190°F and good bark had formed on the meat. This Smoked Pulled Pork recipe is my family's go-to. Before you add the casserole to the oven, mix in a serving or two of pulled pork. Instructions Preheat grill or smoker according to directions to 225℉. Pulled pork is when you cook a tough cut of pork for hours until the meat falls apart when you pull it apart with two forks. Reheating pulled pork the next day, however, is a little harder and can often result in a disappointing dried out mess if not done correctly. https://www.ilovegrillingmeat.com/smoked-brisket-wrap-not-wrap After pork butt has rested, remove foil and use hands (with gloves) or 2 forks to shred the pork. Trim the pork shoulder. Wrap tight in plastic and refrigerate overnight. Equipment You’ll Need for Smoked Pork Shoulder. Trust me – I know what traditional pulled pork looks like but we are not ready for that yet – we are still yet to smoke it a second time. The liquid from vinegar will steam to re-hydrate the smoked pulled pork and the fat will re-liquefy. But if you do wind up with leftovers, it’s good to know how … And you need to wrap it in foil at a certain point! Insert thermometer probe into pork butt to monitor internal temperature. This smoked pork shoulder is so tender, so flavorful, and so easy. I researched and decided to try wrapping it in foil after it smoked and reached 140-145 degrees! Keep an eye out at your local supermarket – a lot of times they have amazing sales. This recipe also works for any other pellet or charcoal smoker. And guess what! ; A Large Cutting board – You’re going to have lots of meat! A larger pork brisket may need wrapping to help facilitate cooking through the stall. Place into the oven for 20 minutes. My husband and I have been working on this smoked pulled pork recipe for nearly 10 years, and I believe we have perfected it! Patience. https://www.smokedmeatsunday.com/pulled-pork-crunch-wrap-supreme Feed a crowd with this tender, savory pork. Serve pulled pork and enjoy! IT WILL STALL AND THAT IS NORMAL! Sprinkle smoked paprika over the top. Toss and serve. From here, remove the butt from the pit, wrap it in foil and put it in a cooler to rest for 1-2 hours or as long as about 4 hours if by some miracle your BBQ is done early. If you’re like me, pulled pork doesn’t hang around in the fridge for very long. The traditional and rather time-consuming method of preparing pulled pork involves soaking the meat in brine to provide extra moisture needed for a long and slow cooking process. I usually get a 7 – 8 pound bone-in pork shoulder. The bark was by far the most disappointing aspect. It takes another forty minutes to reach my target temperature, then I pull it off and tent with foil.

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