Smoked Pulled Pork

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I know it’s fall now, but we’re still trying to get in as much grilling and smoking as we can before it gets too cold. 🙂
I had some pork butt left over from making sausages and we decided to try smoking it.  It was so easy, and delicious!
The leftovers got put to good use, in some baked beans, and I can think of lots of other things this would be great in as well.
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SMOKED PULLED PORK
5 lbs boneless pork butt
Pineapple juice (or apple would work too)
BBQ Sauce, for serving

RUB:
1/2 cup brown sugar
1/4 cup paprika
1 T Coleman’s mustard
2 T kosher salt
1 T black pepper
2 T garlic powder
2 T onion powder
1 T chili powder

Inject pineapple juice into pork.  Every time you inject, only pull the needle out halfway, then push it in another direction and inject again.  So at each injection site you should actually inject 2 or 3 times.
Combine the rub ingredients in a bowl, and liberally rub on all sides of the pork.
Hot smoke for at least 3 to 4 hours.   Place in a pan and cover with a lid or foil and bake at 300 degrees for 3 more hours, or until pork falls apart easily.  The point is to cook it long enough to break down the connective tissue so it will just fall apart.

We served it tossed with some barbecue sauce on buns, topped with coleslaw.

VARIATION: I used the leftovers to make baked beans, I made my recipe, found here, except I replaced the bacon and ham with pork.

Smoked Pulled Pork

Ingredients

  • 5 lbs boneless pork butt
  • Pineapple juice (or apple would work too)
  • BBQ Sauce, for serving
  • RUB:
  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 1 T Coleman's mustard
  • 2 T kosher salt
  • 1 T black pepper
  • 2 T garlic powder
  • 2 T onion powder
  • 1 T chili powder

Instructions

  • Inject pineapple juice into pork. Every time you inject, only pull the needle out halfway, then push it in another direction and inject again. So at each injection site you should actually inject 2 or 3 times.
  • Combine the rub ingredients in a bowl, and liberally rub on all sides of the pork.
  • Hot smoke for at least 3 to 4 hours. Place in a pan and cover with a lid or foil and bake at 300 degrees for 3 more hours, or until pork falls apart easily. The point is to cook it long enough to break down the connective tissue so it will just fall apart.
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