Chapter 1 Pork Recipes
Smoked Butt for Pulled Pork
Prep Time: 10 Hours
Cooking Time: 08 Hours
Servings: 10 persons
Ingredients
Directions
  1. Keep the roast on the board and clean it for any extra skin or fat which is on the roast. Once cleaned, rinse it under the cold running water and wipe with paper towels to make it completely dry. Make sure to clean all the surfaces that came in direct contact with the roast including the paper towels you just used.
  2. Coat mustard sauce on the entire roast with your hands (wear disposable gloves, if possible).
  3. Place all the dry ingredients in a bowl and mix it thoroughly.
  4. Use this dry mixture to make a layer on the roast  over the mustard sauce coating which will help it to hold the dry rub.
  5. Cover the pan with aluminum foil and place the marinated roast in it to refrigerate overnight for about 8-12 hours approx. Preheat the electric smoker by filling the water pan half in it at 225 F.
  6. Keep the marinated roast on the upper rack in the smoker and use a clean disposable pan for the dripping from the roast if any. Insert the meat thermometer at one end of the roast to keep a track of the temperature inside the roast.
  7. Let it smoke for about 8 hours and keep spraying the apple cider vinegar every 2 hours to moisten it. Refill the water and wood chips every hour as there will be no smoke if required to replenish.
  8. Once the roast internal temperature reaches at 190 F or even higher; let it cool for 20 to 30 minutes. If not, then place the butt in the pan covered with new aluminum foil and keep it back in the smoker for maximum an hour to let it reach the desired temperature. This pan and aluminum foil will help the roast to cook and maintain the heat properly.
  9. Once cooked and cool enough, take out the bone and shred it completely with the help of two forks. Place the pulled fork in a serving bowl and serve it with grace.