Pit Boss Pulled Pork Recipe
Master the art of smoky, tender meat with this foolproof Pit Boss Pulled Pork Recipe. Follow our simple steps for the perfect weekend barbecue feast today.
Ingredients
- 8 lbs Pork Butt or Shoulder
- 1/2 cup Yellow Mustard Binder
- 1 cup BBQ Rub Your favorite blend
- 1 cup Apple Cider Vinegar For spritzing
- 1 bottle Barbecue Sauce Optional for serving
Instructions
- Trim the fat cap on the pork butt.
- Apply mustard all over the meat.
- Coat the meat thoroughly with your dry rub.
- Preheat your Pit Boss smoker to 225 degrees Fahrenheit.
- Place the pork on the grate and smoke for 6 to 8 hours.
- Spritz with apple cider vinegar every hour.
- Remove meat when it reaches 200 degrees Fahrenheit.
- Wrap in foil and rest for one hour.
- Shred the meat and serve.
Notes
Always let your meat rest before shredding for maximum juice retention.