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You could also borrow a friend’s smoker and make a large batch to share and freeze. I also noticed in our church bulletin this weekend that the Knights of Columbus (Men’s group) is offering to smoke meat for people over the July 4th weekend for donations, which I thought was interesting! Maybe there’s a service like this nearby that you can take advantage of.
No matter how you cook your pulled pork, you can be sure that it will make for a crowd pleasing, delicious family weeknight meal.
This pork butt comes out so tender and juicy, that it takes only a couple minutes to shred it. Bursting with flavor with a gorgeous smoke ring and color.
10-Pound Pork Butt, thawed
½ Cup Paprika
¼ Cup Salt
¼ Cup Apple Cider Vinegar
¼ Cup Black Pepper
2 Tablespoons White Sugar
2 Tablespoons Garlic Powder
2 Tablespoons Olive Oil
Preheat the smoker to 225 degrees.
Place the pork butt on a baking sheet or clean surface and lather the entire thing, top to bottom, with olive oil.
Combine the garlic powder, sugar, paprika, pepper, and salt in a medium bowl and mix well.
Sprinkle the seasoning mixture of the entire pork butt and be sure it’s rubbed in and covered evenly.
Place the apple cider vinegar in the spray bottle and keep it near your smoker.
Place the pork on the smoker and smoke it for about 5-7 hours at 225 degrees or until the internal temperature reaches 165 degrees in the thickest portion.
Every hour, spritz it with the apple cider vinegar.
Once it reaches 165 degrees, wrap the pork tightly in tin foil and place it back on the smoker for about 3-4 hours or until it reaches 205 degrees in the thickest part of the meat.
Pull the meat out, still covered, and let it sit for 30 minutes to an hour or until it’s cool enough to handle.
Unwrap the meat and place it in a large pan or container you can tear it apart in.
Using the Bear Claws or whatever utensil you prefer, shred the pulled pork, keeping it in the juices from the tin foil. Enjoy!
Once you wrap the meat, you no longer have to spritz it with the apple cider vinegar.
Traeger is a pellet smoker, so if you have a pellet smoker that’s not Traeger, that’s perfectly fine and all the steps are the same.
Use any flavor pellets you prefer. I use hickory pellets for this cut of meat, but any are just fine.
If you have a smaller or larger cut of meat, you’ll need to either reduce or increase the time it smokes. The most important aspect isn’t following the timing parameters as much as watching the internal temperature of the meat. If it only takes 4 hours to reach 165 degrees internally, then move to the next step. Don’t overcook it just to reach the basic timing parameters.
Do not unwrap the pork while it’s resting and cooling down. This allows it to reabsorb some fat and moisture, which means a great flavor and tender meat.
You’re free to swap out the seasoning for a premade seasoning you have on hand. Just be sure to coat the pork butt well for the best flavor results.