*Smoked Pulled Pork

This is the "Competition Style BBQ Pulled Pork" from Traeger. It takes about 10 hours cook time and you need to make sure to save time for preparation. But, it is fall off the bone, pull apart deliciousness.



Ingredients:


Use Cherry pellets for the smoker.

1 (8 - 10 lb) Pork Butt

1 Cup Traeger Pork and Poultry Rub

Injection:

2 Cups Apple Juice and 3/4 Cup set aside

1/4 Cup Butchers Pork Injection

Meat Injector





Preparation:

When ready to cook, set temperature on smoker to 225* and preheat, lid closed for 15 minutes.


While grill heats, trim excess fat from pork.












Mix all ingredients for the injection. Thoroughly inject pork butt throughout using an injector.


Season 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 hours to 5-1/2 hours.


After the 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 pork reaches 155* - 165* wrap the pork in a double layer of heavy duty aluminum foil. Pour the reserved apple juice in the foil packet with the pork and place back on the grill.


Turn the grill temperature to 250* and cook for another 3 - 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.


*Note - Cook times will vary depending on set and ambient temperatures. You may need to increase temperature and/or cook time.


Remove pork from grill and open the foil packet to let vent for 10 minutes. Seal back up and let rest for 45 minutes to one hour. *We did not do this step as we were impatient and ready to eat.


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!

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