- 1 Pork Butt 7-10 lbs
- 6-8 tbsp olive oil
- 3-5 tbsp mustard
- 2 tbsp red pepper flakes
- 3 tbsp Paprika
- 1 cup brown sugar
- 2 tbsp Onion powder
- ½ cup apple cider vinegar
- ½ cup apple juice
- Sea salt and fresh ground pepper to cover entire pork butt
Slow cooked, Smoky Pulled Pork
This cheap and easy recipe is perfect to show off your skills as a smoked meat chef. It takes a very long time to cook a pork butt, however, once you prep the meat, there is little maintenance after that. The end result is perfect to add to anything from sandwiches to delicious pulled pork pizza.
1. Wash the roast thoroughly with cold water and then pat dry.
2. Mix the paprika, brown sugar, onion powder, red pepper flakes, dijon mustard, and olive oil together in a bowl. Rub this generously to cover the entire piece of meat and wrap or seal it in a bag. Let it marinate for 12-24hrs.
3. Pull the pork butt out to let it come to room temperature.
4. Make a 1:1 mixture of sea salt and coarse ground pepper and add generous layer all over the pork butt.
5. Preheat your grill to 245°F and place the meat on fat side up. Insert a meat thermometer exactly halfway into the thickest part of the roast, but do not touch the bone.
6. Combine a mixture of apple cider vinegar and apple juice with a little bit of olive oil in a spray bottle. Spray the meat down about every hour or so to keep it moist.
7. Once the internal temperature of the meat reaches 170 degrees, spray the meat down one last time with the apple juice mixture and wrap it up tightly with tin foil. Place the meat thermometer back in as close as you can to the same spot and put the meat back in your grill.
8. Keep the meat on the grill until the internal temperature reaches 195 degrees. Carefully pull off your pork butt and let it rest for 30 minutes. Now it’s ready to pull apart and serve!
* If you want to go the extra mile, you can take the meat after cooling and place it back into the grill at 275 degree after applying a glaze of your favorite BBQ sauce. This will be an impressive touch that will make the meat very presentable, and add an extra kick.