{"id":21780,"date":"2015-06-05T08:44:05","date_gmt":"2015-06-05T15:44:05","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=21780"},"modified":"2015-06-04T14:45:51","modified_gmt":"2015-06-04T21:45:51","slug":"ultimate-smoked-pork-butt-recipe-pulled-pork","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/ultimate-smoked-pork-butt-recipe-pulled-pork\/","title":{"rendered":"Ultimate Smoked Pork Butt Recipe – Pulled Pork"},"content":{"rendered":"

Ultimate Smoked Pork Butt Recipe – Pulled Pork<\/p>\n

Ultimate – as in “Southern Living Ultimate Book of BBQ – The Complete Year-Round Guide to Grilling & Smoking” Pulled Pork Recipe from Pitmaster Christopher Prieto – Ultimate!<\/p>\n

As promised, I cooked and am currently devouring one of the many amazing recipes from this cookbook I just recently reviewed. I could have chosen an easier recipe to try, well I actually did when I made the “Mango Salsa recipe”<\/a> previously, but I was looking at a big cut of meat (Pork Butt) recipe to try and jumping right to the end, skipping 13 hours of cooking and prep, I am super happy that I did try this recipe!<\/p>\n

The process for this recipe is rather simple: trim, season, inject, smoke, wrap, cook and enjoy but the time parameters are what prevents everyone from tackling these large cuts of meat. The whole process from start to finish is extremely easy for anyone to accomplish and if you have the “Southern Living Ultimate Book of BBQ”, you will have step-by-step directions very similar to mine below. It's the cooking time that can be detrimental to your life as mine was finishing up at 1:15 am! My fault for getting such a late start but worth every bit of lost sleep to get these results.<\/p>\n

Let's start at the beginning …<\/p>\n

\"Pork<\/p>\n

Here I have a 6 lb Bone-in Pork Butt with 2 cups of Season All Rub.<\/p>\n

You can purchase a boneless Pork Butt if you choose but I personally believe the bone-in adds more flavor.<\/p>\n

Trim as much of the fat and silver skin as possible, leaving a small fat cap if you desire as I did here.<\/p>\n

\"Pulled<\/p>\n

Coat the Pork Butt with oil (Peanut or Canola) and very generously coat with the Season All Rub.<\/p>\n

Season All Rub Recipe<\/em><\/strong><\/p>\n

3\/4 cup paprika<\/em><\/p>\n

1\/2 cup turbinado sugar<\/em><\/p>\n

1\/4 cup seasoned salt<\/em><\/p>\n

1\/4 cup black pepper<\/em><\/p>\n

2 tbsp. granulated sugar<\/em><\/p>\n

1 tbsp granulated onion<\/em><\/p>\n

1 tbsp dried oregano<\/em><\/p>\n

2 tsp chipotle powder<\/em><\/p>\n

Recipe from Christopher Prieto<\/em><\/p><\/blockquote>\n

 <\/p>\n

\"Pulled<\/p>\n

Prepare your pork brine and inject throughout the Pork Butt getting as much brine injected inside as possible.<\/p>\n

Pork Brine Injection<\/em><\/strong><\/p>\n

2 cups apple juice<\/em><\/p>\n

1\/4 cup white vinegar<\/em><\/p>\n

1 1\/8 cups sugar<\/em><\/p>\n

1\/4 cups kosher salt<\/em><\/p>\n

1 tsp hot sauce<\/em><\/p>\n

1 tbsp Worcestershire sauce<\/em><\/p>\n

2 tbsp Season All Rub<\/em><\/p>\n

Recipe from Southern Living Ultimate Book of BBQ<\/em><\/p><\/blockquote>\n

Let sit for several hours to marinade. \"Pork<\/p>\n

Smoking your Pork Butt will vary depending on the equipment you use.<\/p>\n

I am using my Grill Dome<\/a> with Best of the West Natural Oak Lump Charcoal and Oak Smoking Chunks<\/a>.<\/p>\n

Temp set to 225\u00b0 F with a drip pan under the Pork Butt.<\/p>\n

Remote temperature probe is a iGrill bluetooth wireless thermometer<\/a>.<\/p>\n

Smoke your Pork Butt until it reaches an internal temperature of 165\u00b0 F, misting every hour with apple juice and adding wood smoking chunks as needed.<\/p>\n

\"Pork<\/p>\n

When the Pork Butt has reached 165\u00b0 F you can wrap it up with a couple of sheets of heavy duty aluminum foil.<\/p>\n

This is the point where we don't need to cook it with smoke, just heat, so there is no reason to add wood smoking chunks any longer.<\/p>\n

\"Pork<\/p>\n

At 195\u00b0 F your pork butt is ready to come of the smoker!<\/p>\n

This can take several hours depending on how big your Pork Butt is. My overall cook time was 13 hours!<\/p>\n

Take a peak, let the steam escape, then wrap it back up and let it sit for a couple of hours.<\/p>\n

Note: My Pork Butt stalled at 159\u00b0 F for 4 hours during the cook. This is normal on large cuts of meat, so there is no need to raise the temp, add more fuel or panic. This is a natural cooking process and eventually you will see the temp start to climb back up.<\/p><\/blockquote>\n

\"Ultimate<\/p>\n

When everything is all said and done, shred it up, add some BBQ sauce and enjoy!<\/p>\n

The rub and brine I used from Christopher Prieto was just perfect, with a nice bark, juicy and tender and just packed with flavor.<\/p>\n

Visit Amazon if you would like your own copy of the Southern Living\u2019s Ultimate Book of BBQ \u2013 The Complete Year \u2013 Round Guide to Grilling & Smoking<\/em> with Pitmaster Christopher Prieto<\/a> at the time of this review, it is only $15.71 with 27 5-star reviews.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Ultimate Smoked Pork Butt Recipe – Pulled Pork Ultimate – as in “Southern Living Ultimate Book of BBQ – The Complete Year-Round Guide to Grilling & Smoking” Pulled Pork Recipe from Pitmaster Christopher Prieto – Ultimate! As promised, I cooked and am currently devouring one of the many amazing recipes from this cookbook I just […]<\/p>\n","protected":false},"author":1,"featured_media":21790,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1578,299],"tags":[1267,2048,1497,5217,5224,5223,5219,5221,5220,5225,5222,5226],"class_list":["post-21780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bbq-smoking-recipes-tips-and-techniques","category-pork-recipes-tips-and-techniques","tag-bbq-recipe","tag-bbq-recipes","tag-how-to-make-pulled-pork","tag-pitmaster-christopher-prieto","tag-pork-brine-injection-recipe","tag-pork-butt-rub","tag-prok-butt","tag-pulled-pork-bbq","tag-smoked-pork-butt","tag-smoked-pulled-pork-recipe","tag-smoking-pork","tag-southern-living-ultimate-book-of-bbq"],"yoast_head":"\nUltimate Smoked Pork Butt Recipe - 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A 6lb Boston Butt smoked to 195\u00b0 or so, gently pulled, sauced and slathered might not last long at\u2026","rel":"","context":"In "BBQ"","block_context":{"text":"BBQ","link":"https:\/\/cooking-outdoors.com\/category\/bbq-smoking-recipes-tips-and-techniques\/"},"img":{"alt_text":"Teriyaki Pulled Pork Sandwich","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/Teriyaki-Pulled-Pork-Sandwich03.jpg?resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/Teriyaki-Pulled-Pork-Sandwich03.jpg?resize=350%2C200 1x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/Teriyaki-Pulled-Pork-Sandwich03.jpg?resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/Teriyaki-Pulled-Pork-Sandwich03.jpg?resize=700%2C400 2x"},"classes":[]},{"id":22016,"url":"https:\/\/cooking-outdoors.com\/southwestern-pulled-pork-stuffed-zucchini-boats-recipe\/","url_meta":{"origin":21780,"position":2},"title":"Southwestern Pulled Pork Stuffed Zucchini Boats Recipe","author":"Gary House","date":"June 24, 2015","format":false,"excerpt":"Southwestern Pulled Pork Stuffed Zucchini Boats Recipe Well, the garden is finally producing some delicious vegetables! We have been enjoying fresh cucumbers, cherry tomatoes, summer squash, Anaheim chilies and now the big zucchini's are ready to harvest. 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I have a wonderful feeling that Roger will be contributing some great article to Cooking-Outdoors.com and I can't wait to see what he cooks up next! The Pulled Pork Sammich I got\u2026","rel":"","context":"In "Grilling"","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"BBQ Pulled Pork from a Grilling Perspective","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2012\/01\/pulled-pork-sammich-300x225.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":21795,"url":"https:\/\/cooking-outdoors.com\/sunday-morning-comics-june-7-2015\/","url_meta":{"origin":21780,"position":4},"title":"Sunday Morning Comics June 7, 2015","author":"Gary House","date":"June 7, 2015","format":false,"excerpt":"Sunday Morning Comics June 7, 2015 \"Your cooking out to celebrate getting your oil changed today? It's obvious you're looking for any reason to use your grill\" Yep! I hope all of you have had a great week! As you are reading this, I am in South Lake Tahoe exploring\u2026","rel":"","context":"In "Sunday Morning Comics"","block_context":{"text":"Sunday Morning Comics","link":"https:\/\/cooking-outdoors.com\/category\/sunday-morning-comic\/"},"img":{"alt_text":"Sunday Morning Comics June 7 2015 | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2015\/06\/Sunday-Morning-Comics-June-7-2015.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":3474,"url":"https:\/\/cooking-outdoors.com\/smoked-pulled-chicken-video\/","url_meta":{"origin":21780,"position":5},"title":"Smoked Pulled Chicken Video","author":"Gary House","date":"April 5, 2012","format":false,"excerpt":"Smoked Pulled Chicken Video","rel":"","context":"In "Videos"","block_context":{"text":"Videos","link":"https:\/\/cooking-outdoors.com\/category\/how-to-videos\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/21780","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/comments?post=21780"}],"version-history":[{"count":5,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/21780\/revisions"}],"predecessor-version":[{"id":21794,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/posts\/21780\/revisions\/21794"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media\/21790"}],"wp:attachment":[{"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/media?parent=21780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/categories?post=21780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooking-outdoors.com\/wp-json\/wp\/v2\/tags?post=21780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}