BBQ Pulled Pork – Smoked Pork Recipe


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  1. I never thought about brining the pork overnight, that's an interesting concept. I usually just rub my butt (Go ahead….laugh 🙂 ) and wrap in plastic and place it back in the fridge overnight. Is there a difference between a shoulder and a butt? I was under the impression they are pretty much same (minus the bone in maybe???) Either way I am gonna try that recipe! Thanks for sharing!

  2. Jason. I have a Rec Tec pellet smoker and the pork butts come out amazing on it! I usually cook my butts @225 degrees until an internal temp of 195 degrees. Then put it in a aluminum foil pan and wrap with foil.Then I put boiling water in a cooler for 5 minutes and then dump it out. Then put the wrapped pork in the cooler for 1-2 more hours. When I pull it out of the cooler and unwrap it, all of the juices are sitting in the bottom of the foil pan. I pull and mix the pork in the juices.

  3. I'd usually pull it apart with a couple of forks because that's how I was taught to do it by my mother, who happens to be from the Southern US. Nothing like the old-school pull! 😀

  4. Internal temperature 155? Just wondering if this was a slip up. I thought pulled pork should go to 180-190 for the "fall off the bone" tenderness. Just curious, maybe in the crock pot it's different as I just use a smoker for the whole process. Thanks.

  5. LOVE the recipe! I usually try most of your recipes, specially the meaty ones! thank you so much for all the effort and great recipes, you're the best!
    One quick question, can i make this on the oven? i don't have a smoker, but i do have a crock pot, what can you recommend me? I'd love to try this one for father's day in Mexico is this sunday 🙂

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