Pulled Pork

Pulled Pork

Prep Time: 4 hours, 20 minutes

Cook Time: 4 hours, 30 minutes

Total Time: 8 hours, 50 minutes

Yield: 8-10 Servings

Serving Size: NA

NA

Ingredients

  • 1 Boneless Pork butt 4-5 lbs
  • For the brine:
  • 1 pkg Char-Broil Smokin’ Brine
  • 1 Quart water
  • For the pork Butt:
  • 1 cup Char-Broil Kansas City Rub
  • 1 cup pineapple juice
  • 1 cup brown sugar
  • ½ cup hot sauce
  • 2 cups Char-Broil lo & Slo Red mop sauce
  • 2 cups pineapple juice (Pour into a spray bottle)
  • Hickory wood chips

Instructions

  1. Mix 1 package Char-Broil Smokin’ Brine with 1 quart of water. Stir to dissolve. Place Boneless pork butt in brine and refrigerate a minimum 4-5 hours.
  2. Preheat Grill, and set up for indirect heat 225F
  3. Remove pork butt from brine and rinse lightly with cool water. Pat dry.
  4. Sprinkle all sides of the pork butt generously with 1 cup Char-Broil Kansas City Rub. Rub the seasonings into the butt.
  5. Place the pork butt on the grill indirect.
  6. Place 1 cup of hickory wood chips into a smoker box or packet made from heavy duty foil (pierced with holes to allow smoke to come out). Then add the smoker box or packet to the grill on the direct side.
  7. Close lid and grill for 1 hour
  8. Replenish smoker packet or smoker box with an additional 1 cup hickory wood chips.
  9. Spritz the pork butt with pineapple juice
  10. Close lid and grill for 1 hour
  11. Replenish smoker packet or smoker box with an additional 1 cup hickory wood chips.
  12. Spritz the pork butt with pineapple juice
  13. Close the lid and grill for an additional hour.
  14. After 3 hours, remove pork butt and place it in a ½ size disposable aluminum pan. Pour 1 cup of pineapple juice, 1 cup brown sugar and ½ cup hot sauce over the pork butt. Cover the pan with heavy duty foil and seal the edges tightly.
  15. Increase grill temperature to 300F indirect
  16. Place pan onto the grill for an additional hour and a half.
  17. After 4. 5 hours remove the foil layer covering the pork butt. Using a digital thermometer insert the probe into the thickest part of the pork butt. The temperature should be 195F and should pull apart easily. If it has reached 195F or higher continue to step 18. If it has not reached 195F return to grill until the temperature has increased.
  18. Cover the pork butt with foil and let rest off the grill for ½ hour.
  19. After resting shred the pork butt using two forks. Discard pieces of fat and gristle. Mix in at least 2 cups of Char-Broil Lo & Slo Red mop sauce. Serve on buns.
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1 Comment
  1. Looks great! I do however have one correction for you. In step 19: It should read: After resting, grab your MeatRakes and effortlessly pull the pork apart to desired thickness. Rake Some Meat!

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