BBQ COMPETITION PULLED PORK
When you hear BBQ what is the first thing that comes to mind. For most of us in the South, BBQ Pork means Pulled Pork. Depending on where you are from or where you are going; the style, flavor and techniques will vary. Each area has its own twist that makes it special.
Equipment
- Smokers / Grill
Ingredients
- 8-9 lbs Boston Butt
- 0.25 cup Butchers BBQ – Pork Injection
- 3 oz Doles Pineapple Juice
- 0.75 cup Water
- Parkay Butter
- Eats - Zero to Hero Rub
- Blue Hogs - Champion Blend
Instructions
Prepping the Boston Butt
- Make your injection mix: ¼ Cup – Butchers BBQ – Pork Injection, 3 oz. – Doles Pineapple Juice & ¾ Cup – Water
- Trim the Boston Butt to remove unwanted excess meat and Fat that you don’t want
- Injection the Boston Butt with the focus being on the Money Muscle and the Tubes
- Apply the Eats Zero to Hero BBQ Rub on all sides on the Boston Butt
Smoking the Boston Butt
- Pre-heat the pellet smoker to 300°
- Place the Season Boston Butt on the Pellet Smoker
- About 4 hours into the cook. Remove the Boston Butt from the smoker on a double aluminum foil. Apply a liberal amount of Parkay Butter to the top of the Boston Butt and wrap tight with foil and return to the smoker.
- Cook for about another 1:45 hours and remove when the meat is tender and around 203° internal Temperature.
- Remove from the Smoker and place in a warm location.
- Open the foil to allow the Boston Butt to vent and stop the cooking process
- When the Boston Butt is cool enough to handle start separating the Boston Butt into different muscles.
- Apply Blue Hogs – Champion Blend to the separated Boston Butts
- Serve and enjoy
Video
Notes
Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.
