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Competition Style BBQ Pulled Port Recipe

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This recipe for Competition Style BBQ Pulled Port is from Strandberg's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8-10 Lb) Bone-In Pork Butt
1 Cup Traeger Pork & Poultry Rub, Divided
2 3/4 Cup Apple Juice, Divided
1/4 Cup Butcher BBQ Pork Injection
Meat Injector
Directions:
Directions:
This first place pulled pork is injected with an apple juice and spice blend, rubbed down with some sweet and savory Pork and Poultry Rub and smoked low and slow until it falls apart in true BBQ fashion.

1. When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

2. While the grill heats up, trim excess fat from pork.

3. In a small bowl, mix together half the Traeger Pork & Poultry Rub, 2 cups apple juice and butchers pork injection. Thoroughly inject pork butt throughout using an injector (distributed every square inch with 6-7 oz. Inject sides too.

4. Season the pork with a layer of Traeger Pork & Poultry Rub with 3/4 to 1 cup.. Let pork rest for 20 minutes.

5. Place pork on the grill, fat cap down, and cook for 4-1/2 to 5-1/2 hours. After 4-1/2 hours, check the internal temperature of the pork. It should be between 155-165℉. If not, check again in 30 minutes.Spritz every 45 minutes with apple juice, coke, dr pepper or mango juice

6. When the temperature reaches 155-170℉, transfer to a double foil pan. Cover the pork in a double layer of heavy duty aluminum foil. Pour 3/4 cup reserved apple juice in the pan with the pork and place back on the grill.

7. Turn the grill temperature up to 250℉ (or 275ºF) and cook for another 3 to 4 hours.(Or 4-6 hours per video). Check the internal temperature after 3 hours. The desired temperature is between 204℉ and 206℉ in the thickest part of the pork. If the pork is not to temperature, check back every 30 minutes until it reaches 204-206℉. The entire cook time should be between 8-10 hours depending on the size of the pork.

8. Remove pork from grill and open the foil packet to vent for 10 minutes. Seal back up and hold in an ice/heat chest for 2 hours. Might be around 176ºF

9. After resting, pour the liquid out of the foil and separate the fat from the broth using a fat separator. Transfer to 2nd (clean) pan that held the first pan. Remove the bone and pull the meat. Add 2 cups of the broth to the pulled meat. Add extra broth, if necessary, to achieve desired moisture level. Enjoy!

Live show video: https://www.youtube.com/watch?v=bwccdHZUSjI
Includes Blueberry Slab Pie
Number Of Servings:
Number Of Servings:
8-12 people
Preparation Time:
Preparation Time:
10 hours

 

 

 

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