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Pulled Pork Recipe Video
|Pork butt||8 Pound (fresh, never frozen, boston butt - 6 to 8 pounds)|
|Barbecue marinade||1 Bottle (1 l) (Allegro Marinade - Original barbecue sauce)|
|Cajun spice||8 Tablespoon (Best Stop seasoning)|
Calories 920 Calories from Fat 454
% Daily Value*
Total Fat 51 g78.7%
Saturated Fat 17.8 g89%
Trans Fat 0.5 g
Cholesterol 281.3 mg
Sodium 2744.3 mg114.3%
Total Carbohydrates 28 g9.4%
Dietary Fiber 2.9 g11.8%
Sugars 12.4 g
Protein 80 g159.3%
Vitamin A 24% Vitamin C 24%
Calcium 6.8% Iron 48.5%
*Based on a 2000 Calorie diet
Things You Will NeedSmoker
1. Soak the fresh Boston butt in Allegro Marinade for about 30 hours.
2. Prepare a barbecue pit with coals and hickory.
3. Coat the meat with the Cajun Seasoning or rub.
4. Once the smoker is ready add the meat. The ideal smoking temperature is around 215 degrees F with the acceptable ranges being between 200 degrees F and 235 degrees F.
5. Under normal conditions you should plan on smoking for about 1-1/2 hours per pound. Of course the temperature modifies the cooking time. If you smoke on the higher end of the temperature range subtract about 10 minutes per pound. My opinion is that is it best to keep meat in the smoker as long as possible.
6. Once the meat reaches an internal temperature should reach around 160 degrees F to 180 degrees F it is ready to be pulled. You can serve the meat once it reaches 165 degrees F, but it will be hard to pull apart. Typically you can pull the meat easily once the internal temperature reaches 190 degrees F, but you don't want to go above this and the higher the temperature goes the greater the chance it will dry out. Always keep an eye on smoking meat.
7. Once the pork is cooked remove it from the smoker (or oven as the case may be) and let it sit for about an hour. This will cool it down enough for pulling.
8. As you pull the meat apart, place it in a pot on a low temperature to keep it warm.
9. From here you can serve. However many people prefer a finishing sauce so it's best to have one ready to serve. Use the pulled pork in sandwiches, tacos or carnitas.