Pulled Pork Smoked Food

SMOKED PULLED PORK

Steps:

• The night before, make incisions in pork butt and stuff with jalapeno peppers. Then, rub with your favorite blend of Cajun spices.
• Start fire in smoker about 13 hours before you want to serve the pork. When the temperature reaches 200 degrees F, put pork butt in, uncovered. About 7 hours later, take meat out and baste with your favorite BBQ marinade, wrap pork in foil and return to smoker. Turn heat up to about 300 degrees F and let cook about another 5 hours.
• When the bone slides out, the pork is done. Remove from smoker and pull pork apart. Serve on a bun and if, desired, your favorite barbecue sauce.

SMOKED PULLED PORK

Steps:

• Soak your hickory chips overnight.
• Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat.
• Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable).
• Place the meat on the cold side of the grill, fat side up. Add hickory chips to the charcoal and close the lid.
• Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful not to let the fire die.
• Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
• Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
• Toss the meat with a vinegar hot sauce. (Optional).
• Serve with barbecue sauce on a hamburger bun.

BOB'S PULLED PORK ON A SMOKER

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

PULLED PORK (SMOKED)

Steps:

• If your butt or shoulder was sold with the skin on, remove it carefully with a knife. The skin will block the smoke and rub, as well as being tough to eat. It is not necessary to remove any excessive fat since after the cook, everything will be shredded and mixed.
• Mix salt and pepper thoroughly in a smaller container making sure they are evenly mixed.
• Slather the non-presentation side (less fatty side) with mustard to help rub stick. You will not taste the mustard after the pork butt is cooked.
• Shake or sprinkle a liberal amount of rub evenly onto butt. Make sure you apply rub to the sides by cupping your one hand to catch any rub and press into the sides.
• Flip the pork butt so the presentation side is now up (fattier side) and apply more rub. All sides should have an equal amount of rub. Pork butt is almost impossible to over season since everything will be mixed in with less seasoned interior meat.
• Let meat rest for 30 minutes to allow rub to penetrate.
• Preheat smoker (required) for 225-275 degrees using oak or hickory wood. Smoker temperature and meat weight will dictate the overall cook time.
• Place meat on smoker, presentation side up, and let cook undisturbed for 6-8 hours. Do not open the smoker during this time.
• After 6-8 hours, open the smoker and while using a spritzer, spritz the pork butt with a water and apple cider vinegar mixture. Continue to spritz during the entire process if the pork butt looks dry.
• Approximately after 9-11 hours the pork butt will have rendered enough fat that it will have shrunken in size. At this point, you should see the bark/crust begin to open up and split. Once that happens, it's time to wrap it.
• Prepare a clean workstation. You'll need 2 long pieces of aluminum foil about 4 times the length of your pork butt. Place one piece down, shiny side up. Then place the other sheet on top so that it's overlapping the first piece about half its width.
• Carefully remove the pork butt with a hand towel or heat resistant gloves and lay it on the aluminum foil about 8 inches from the edge.
• Spritz pork butt one final time.
• Begin wrapping by folding the bottom foil up over top the pork butt. Tightly fold both sides inches Then roll the pork butt a couple times while making sure everything is tight. Feel around the wrap to make sure it's tight and no air pockets are trapped inside.
• Return wrapped pork butt to smoker.
• After approximately 1 -3 hours, check internal temperature every half hour by poking a hole in the top through the wrap using a meat thermometer and feeling for tenderness until the internal temperature reads just over 200°F. The meat should be tender enough that the thermometer probe slides in and out with little to no resistance. Avoid creating multiple holes.
• Rest at room temperature for 1 hour.
• Carefully unwrap pork letting juices spill onto the meat. Remove bone (if properly cooked, little to no meat should be sticking to bone.) Use tongs to shred meat.