Competition BBQ Pulled Pork
ID: 8677e91f...
A comprehensive guide to preparing award-winning, competition-style pulled pork from a Boston butt pork shoulder. This technique isolates the money muscle for slicing, the horn for chunks, and the tubes for shredded pulled pork, delivering a perfect balance of sweet, heat, and tender texture.
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🍳 Cooking Flow
Trim the pork butt to isolate the money muscle, horn, and central tubes, removing excess fat and silver skin. → Inject the meat thoroughly with marinade and coat generously with a 50/50 blend of BBQ rubs. → Smoke at 225°F for 5.5 hours until a mahogany bark develops, then double-wrap in foil with a splash of marinade. → Cook at 300°F for another 1.5 hours until tender (~200°F internal), glaze the money muscle with BBQ sauce, and rest for 30-45 minutes. → Separate the muscles to carve the money muscle into slices, chop the horn into chunks, and shred the remaining meat into pulled pork.
Cooking Steps
Brief Cooking Order
Trim the pork butt to isolate the money muscle, horn, and central tubes, removing excess fat and silver skin. → Inject the meat thoroughly with marinade and coat generously with a 50/50 blend of BBQ rubs. → Smoke at 225°F for 5.5 hours until a mahogany bark develops, then double-wrap in foil with a splash of marinade. → Cook at 300°F for another 1.5 hours until tender (~200°F internal), glaze the money muscle with BBQ sauce, and rest for 30-45 minutes. → Separate the muscles to carve the money muscle into slices, chop the horn into chunks, and shred the remaining meat into pulled pork.
Introduction
A comprehensive guide to preparing award-winning, competition-style pulled pork from a Boston butt pork shoulder. This technique isolates the money muscle for slicing, the horn for chunks, and the tubes for shredded pulled pork, delivering a perfect balance of sweet, heat, and tender texture.
Step 1
Examine the Boston butt pork shoulder to locate the three main muscle groups: the money muscle on one end, the horn surrounding the blade bone, and the center tubes.
Step 2
Trim away any excess fat and silver skin from the outside of the money muscle to isolate it, keeping it attached to the main butt.
Step 3
Cut down into the crevice on the horn end to expose the meat around the blade bone. Clean up any excess fat and silver skin to maximize surface area.
Step 4
Trim the fat cap and any silver skin from the center section to fully expose the tubes that will be used for pulled pork.
Step 5
Place the pork butt in a pan. Inject the pork butt with Smoke on Wheels Pork Marinade & Injection, focusing on creating pockets of moisture in the horn and center tubes, with a very light injection in the money muscle.
Ingredients List
Important Notes
Isolating specific muscle groups during trimming allows you to cook them to their distinct optimal textures for competition presentation.
Using a high-quality injection with pineapple or apple juice provides acidity that breaks down tough fibers for maximum tenderness.
Wrap the meat in foil based on bark color development (done-ness) rather than just target internal temperature.
Double-wrapping the foil is crucial to prevent leaks from sharp bone edges and keep the braising liquid contained.
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