Competition StyleBBQ Pulled Pork
Prep time 25 mins
Cook time 10 hours|
This first place pulled pork is trimmed and heavily injected with an apple juice and spice blend, rubbed down with some sweet and salty pork and poultry rub and smoked low and slow until this melt in your mouth pork falls apart in true BBQ fashion.
Competition Style BBQ Pulled Pork
1 (8-10 lb) bone-in pork butt
2 cups apple juice plus an additional 3/4 cup set aside
1/4 cup Butchers pork injection
When ready to cook, set temperature to 225℉ and preheat, lid closed for 15 minutes.
While the grill heats up, trim excess fat from pork. Mix all the ingredients for the injection. Thoroughly inject pork butt throughout using an injector.
Season the pork with a layer of Traeger Pork & Poultry rub. Let pork rest for 20 minutes.
Place pork on the grill and leave alone for 4-1/2 to 5-1/2 hours.
After 4-1/2 hours, check the internal temperature of the pork. It should be between 155-165℉. If not, check again in 30 minutes.
When the temperature reaches 155-165℉, wrap the pork in a double layer of heavy duty aluminum foil. Pour the reserved apple juice in a foil packet with the pork and place back on the grill.
Turn the grill temperature up to 250℉ and cook for another 3 to 4 hours. Check the internal temperature after 3 hours. The desired temperature is between 204℉ and 206℉ in the thickest part of the pork.
If the pork is not to temperature, check back every 30 minutes until it reaches 204-206℉. The entire cook time should be between 8-10 hours depending on the size of the pork.
Remove pork from grill and open the foil packet to vent for 10 minutes. Seal back up and let rest for 45 minutes to one hour.
After resting, pour the liquid out of the foil and separate the fat from the broth using a fat separator. Remove the bone and pull the meat.
Add 2 cups of the broth to the pulled meat. Add extra broth to achieve desired moisture level. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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