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Smoked Pulled Pork

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  • Select 7-8 pound bone-in Boston Butt (pork shoulder)
  • 12 tablespoons Capitol BBQ American Classic gourmet seasoning
  • 2 cups apple cider vinegar +  2 cups apple juice for baste spray

Preparation

Sprinkle the Capitol BBQ gourmet seasoning to apply a medium coat on all sides of meat and cook at 225 degrees F for approximately 10-12 hours or until the meat reaches 195 degrees F.  You can baste the pork by mopping or spraying apple juice or another baste liquid of your choice after the first two hours of cooking every 60 minutes.  Remove from heat and cover loosely with tin foil on a clean surface to allow the meat to rest and the juices to be reabsorbed into the meat for 45 minutes.  Hand pull the pork into 1-2 inch strings (or slice if you desire) and combine the dark outer bark evenly in the mixture and serve immediately.  If you can not serve the pork immediately, place it in a covered ovenproof container and hold at 170 degrees F until ready to serve.  Fresh mini-buns, sweet bread and butter pickles, tangy cole slaw and your favorite Capitol BBQ sauce combine with the pork to make sandwiches.

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