Hickory Pulled Pork
ID: 94f9c6a2...
A classic Southern-style sweet and savory pulled pork recipe made with pork butt. Smoked with hickory and oak wood, wrapped with butter and peach-grape juice, and finished with a flavorful au jus and BBQ sauce.
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🍳 Cooking Flow
Score the pork butt fat cap, apply mustard binder, and season heavily with Hickory AP. → Smoke fat-side up at 250°F for about 7 hours until internal temperature hits 170°F. → Wrap in a pan with brown sugar, butter, extra seasoning, and peach-grape juice. → Return to the smoker at 250°F for 2 hours until probe tender, then shred, degrease the juices, and toss back with extra seasoning and BBQ sauce.
Cooking Steps
Brief Cooking Order
Score the pork butt fat cap, apply mustard binder, and season heavily with Hickory AP. → Smoke fat-side up at 250°F for about 7 hours until internal temperature hits 170°F. → Wrap in a pan with brown sugar, butter, extra seasoning, and peach-grape juice. → Return to the smoker at 250°F for 2 hours until probe tender, then shred, degrease the juices, and toss back with extra seasoning and BBQ sauce.
Introduction
A classic Southern-style sweet and savory pulled pork recipe made with pork butt. Smoked with hickory and oak wood, wrapped with butter and peach-grape juice, and finished with a flavorful au jus and BBQ sauce.
Step 1
Score the fat cap of the pork butt in a diamond pattern about 1.5 inches apart, cutting all the way through the fat cap.
Step 2
Apply yellow mustard liberally all over the pork butt as a binder/slather for the seasoning.
Step 3
Season all sides of the pork butt liberally with Meat Church Hickory All-Purpose Seasoning, ensuring it gets into the scored cuts. Let it sit for at least 15 minutes.
Step 4
Place the pork butt fat-side up in a smoker preheated to 250°F. Smoke until a beautiful dark red bark is established and the internal temperature reaches around 170°F (approx. 7 hours).
Step 5
Remove the pork butt from the smoker and place it in an aluminum foil pan. Top with brown sugar, pats of butter, a little extra Hickory AP seasoning, and pour a splash of Welch's White Peach Grape Juice into the pan.
Ingredients List
Important Notes
Scoring the fat cap creates more surface area for seasoning and renders the fat more beautifully.
Using a fat separator allows you to add the rich, flavorful meat juices back into the pulled pork without making it greasy or slick.
Finishing the pulled pork with a dusting of raw seasoning after shredding is a great competition style tip to elevate the flavor.
Pork butt yields about 50% of its raw weight after cooking, so a 10.5 lb pork butt will yield around 5 lbs of pulled pork.
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