Pulled Pork
  • 1 whole Boston butt or pork shoulder
  • 1 recipe butt rubb
  1. unpack and rinse the butt
  2. trim any loose fat or silverskin
  3. pat it dry
  4. apply a generous amount of the rub-- using a mustard slather if you like
  5. wrap the rubbed butt tight in plastic wrap and aluminum foil or place it in a container to catch the juices
  6. place in the refrigerator until ready to cook
  7. pre-heat the cooker to around 225 to 250
  8. place the butt in the middle of the grate and insert the probe into the thickest part making sure the tip is at least an inch away from any bone
  9. cook until the internal temperature reaches 170 degrees
  10. lay 2 layers of heavy duty aluminum foil shiny side up on a work surface
  11. place the butt in the middle and seal each layer up tight to hold in the moisture
  12. place it back on the cooker with the probe re-insterted and cook until it reaches 195 internal temperature
  13. If time is a concern the cooker temperature can be increased up to 325 degrees at this point
  14. remove it from the cooker and let it rest for at least 20 minutes or in a cooler with dry towels for a few hours
  15. pull or shred the pork into strips or chunks
  16. serve with your favorite sauce on top or on the side