Description
This hickory-smoked mouthwatering ultra-juicy and tender piece of pork will make your tastebuds happy. Featuring a gorgeous crisped bark-like exterior and soft interior, this pork dish is going to set tongues wagging at your dinner table.
Ingredients
Units
Scale
- 8 lb pork butt roast (bone-in)
- 1 cube chicken bouillion
- 2 tbsp brown sugar
- 3/4 cup peach nectar
- 1/2 tbsp soy sauce
- 3/4 cup white grape juice
- 2 tbsp Worcestershire sauce
- 3/4 cup ice
- 1/4 cup honey
- 1 tbsp Pit Boss Homestyle Pork Rub
Instructions
- An hour before cooking, you will make the Pit Boss marinade. Place the bouillon cube in a saucepan with 1/2 cup of water on medium heat. Stir until the bouillon cube has completely dissolved.
- Add your brown sugar to the pot until it is dissolved and then add in the peach nectar, soy sauce, Worcestershire sauce, and white grape juice until combined.
- Remove the marinade from the saucepan and place in a bowl with the ice to cool. Place marinade in your refrigerator for 1 hour.
- When marinade is done cooling, fire up your Pit Boss Pellet Grill (if you are looking to buy one, try a Pit Boss Austin XL) and set it to 250°F. You can also use a Traeger or another pellet grill with great results.
- Add your favorite wood pellets for a smoky flavor – Hickory and Applewood both pair nicely with pork.
- Cut off all large pieces of fat from the pork butt because they won’t render during the cooking process.
- Put the pork butt fat side down in a pan.
- With a meat injection needle (you can purchase a Pit Boss Marinade Injector on Amazon) inject marinade throughout the meat in a checkerboard pattern, about 1 tbsp at a time in each pocket. The flavor will spread through the meat if you spend extra time around the bone.
- Wearing gloves, rub Pit Boss Homestyle Pork Rub all over the meat side.
- Let it rest at room temperature for 30 minutes before grilling.
- When it has come to room temperature, place the pork butt in the pellet smoker at 250 degrees Fahrenheit.
- Remove smoked pork butt after 3.5 hours, place fat side down in pan, sprinkle with additional dry rub, and drizzle honey on top.
- Wrap it in aluminum foil and put it back in the smoker at 275°F. Check the internal temperature with a meat thermometer. When the pork butt reaches 190°F, check for tenderness. When it’s 194°F, the bone should show 1” or more.
- Take it out of the smoker when it’s tender and let it rest for 30 minutes to an hour.
- Putting on ‘hot’ gloves (try cotton gloves over a nitrile glove), remove the bone from your pork butt and shred by hand, removing any excess fat and setting it to the side.
- Mix your Pit Boss pulled pork with your favorite bbq sauce and serve it on some toasted buns with coleslaw or inside tortillas with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 7 hours