Access to this page has been denied because we believe you are using automation tools to browse the website. Harness the power of melt-in-your-mouth pulled pork deliciousness with this how-to guide. Whether you’re making smokin’ sandwiches, nachos, or just enjoying it in all its glory, you’pulled pork be the pork master with our step-by-step instructions.
Trim the butt of excess fat from the top of meat, leaving the bottom fat cap intact. Trim off any pieces of bone. Trim along the edges to help square up the shape of the butt. 6-8 ounces of pork injection liquid. Let sit for 4-8 hours, refrigerated, to let rub settle in.
How to Cook Competition Pulled Pork 1. F and activate the Super Smoke setting if using a WiFIRE-enabled grill. Place pork directly on grill grate. Spritz with apple juice about every half hour, or whenever the surface of the pork butts is dry. Keep the surface of the butts moist but not dripping. F in the thickest part in the middle of the butt and the color is a deep reddish mahogany. Carefully transfer each pork butt into an aluminum pan.
Cover each pan with foil, sealing it tightly. F, or when the bone can easily be pulled out. Remove pans from grill and strain out pan juices. Add pan juices to Texas Spicy Sauce and Apricot Sauce. Glaze each pork butt with sauce mixture, then cover each with food safe plastic wrap and double layer with foil. Place wrapped pork butts in an insulated cooler, covering with towels. Rest pork butts for 2 hours.
After resting, pull the pork butt into large chunks, removing and discarding the bone and any fat. Mix with additional sauce if desired and serve. Traeger AppA WORLD OF FLAVOR AT YOUR FINGERTIPSTake command of your grill from the couch, or on-the-go with the Traeger App. Use the techniques from these classes to spark up your skills. Everyone needs a good pulled-pork recipe, and this, my friends, is the BEST. What cut of pork should I buy?
This recipe calls for boneless pork shoulder. Though there’s not a lot of fat, it loses it toughness with the long cook time. You could also use pork butt, which has more marbled fat and will result in even more flavorful and tender meat. Why cook pulled pork in the oven and not the slow cooker? Our slow-cooker pulled pork is bomb, and we love that we can just dump everything—sauce ingredients and all—in at once.
They’re the blackened edges that are a result of the fat and sauce ingredients caramelizing. Do I need to sear the meat first? And if you’re using a Dutch oven, it’s a quick and easy step. That said, it’s not 100 percent necessary. Though you should know our recipe requires ingredients you likely have in your pantry already.