Pit Boss Pulled Pork Recipe
There are a lot of great recipes out there for BBQ, but not all of them are easy to pull off. You want a recipe that can be completed in a short amount of time and serve a large crowd. Enter pit boss pulled pork, a tasty and easy-to-prepare recipe for great barbecue. It’s a great option for any barbecue fan looking for a tasty and delicious low-carb option. In this blog post, I’m going to share with you an easy recipe for pulled pork from a pit boss’ perspective. This recipe is from my perspective as a pit boss working to feed the family at the BOB pit in Texas. It’s a great recipe for a special occasion or a great weekend dinner.
Ingredients
- 1 Chicken Bouillion Cube
- 2 tbsp Brown Sugar
- 3/4 cup Peach Nectar
- 1/2 tbsp Soy sauce
- 3/4 cup White Grape Juice
- 2 tbsp Worcestershire Sauce
- 3/4 cup Ice
- 1/4 cup Honey
- 1 tbsp Pit Boss Homestyle Pork Rub
- 8 lb Pork Butt Roast Bone-In
Instructions
- In a small saucepot, dissolve the bouillon cube in water. Dissolve bouillon cube completely by heating and stirring. Pour in the brown sugar and whisk until it dissolves.
- Then, remove it from heat, and stir in the rest of the ingredients, except for the ice. Once all ingredients are dissolved, add ice and stir to help cool it down. Cool and refrigerate for at least 1 hour.
- Set the Pit Boss Grill to 250 degrees Fahrenheit. In a pan, place the fat side of the pork butt.
- Fill the meat with approximately one tablespoon per injection site using a meat injection needle, distributing the injection across the meat. While it’s cooking, spend extra time around the bone, as this will help the meat radiate the flavor.
- Wearing gloves, sprinkle Pit Boss Homestyle Pork Rub over the meat side and rub it in thoroughly. Before grilling, let it rest for 30 minutes. At 250 degrees, place in smoker.
- Remove butt after 3.5 hours or when internal temperature reaches 145 degrees, add seasoning and drizzle honey over and place fat side down in the pan. Wrap in foil and smoke at 275 degrees.
- When the pork is approaching 190 degrees, check for tenderness. At 194 degrees, the bone should be showing 1 inch or more.
- After the meat is tender, remove it from the smoker and let it rest for 30 minutes to an hour. Pull the pork by hand with ‘hot’ gloves, place any large chunks of fat aside. Remove the bone.