Texas Sugar Pulled Pork
ID: cda226ab...
A delicious and juicy Texas-style pulled pork recipe featuring a sweet-heat southwestern pork rub, a rich pork injection, and a classic low-and-slow smoking process on post oak to achieve an epic bark and tender meat.
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🍳 Cooking Flow
Trim the pork butt and score the fat cap in a diamond pattern. → Inject with the apple juice injection mixture, apply a mustard slather, and season heavily with Texas Sugar Rub. → Smoke fat-side up at 250°F, spritzing with apple cider vinegar when dry, until the internal temperature reaches the mid-170s. → Place in a foil pan, dust with more rub, wrap tightly with foil, and cook until probe-tender. → Pull the bone, shred the meat, dredge in the pan juices, and serve on buns with vinegar BBQ sauce.
Cooking Steps
Brief Cooking Order
Trim the pork butt and score the fat cap in a diamond pattern. → Inject with the apple juice injection mixture, apply a mustard slather, and season heavily with Texas Sugar Rub. → Smoke fat-side up at 250°F, spritzing with apple cider vinegar when dry, until the internal temperature reaches the mid-170s. → Place in a foil pan, dust with more rub, wrap tightly with foil, and cook until probe-tender. → Pull the bone, shred the meat, dredge in the pan juices, and serve on buns with vinegar BBQ sauce.
Introduction
A delicious and juicy Texas-style pulled pork recipe featuring a sweet-heat southwestern pork rub, a rich pork injection, and a classic low-and-slow smoking process on post oak to achieve an epic bark and tender meat.
Step 1
Trim off any hanging or errant fat pieces from the pork butt that won't render down properly.
Step 2
Score the fat cap in a crosshatch or diamond pattern using a sharp knife to help it render and create more surface area for the rub.
Step 3
Prepare the pork injection by mixing 1/3 cup of Hog Injection powder with 1 cup of apple juice in a container or shaker bottle.
Step 4
Inject the pork butt systematically in a 1-inch grid pattern, inserting the needle deep into the meat to distribute flavor and moisture.
Step 5
Apply a light slather of yellow mustard over the entire pork butt to act as a binder for the dry rub.
Ingredients List
Important Notes
Scoring the fat cap prevents it from tensing up and buckling as it cooks, keeping it flat on the grate.
Injecting is highly recommended for pork shoulders as it adds deep internal moisture and enhances the pork flavor profile.
Wear an apron when injecting, as the meat can squirt back and get messy.
Dredging the shredded meat in its own pan juices after pulling is the secret to making exceptionally flavorful and juicy pulled pork.
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