This simple pulled pork recipe produces a flavorful and smoky dish that can be enjoyed any day of the week. For best results, smoke on a Recteq. Easy cleanup too.
Equipment
1/2 Size Aluminum Foil (~9“x13”) Disposable Tray
Hickory Pellets
Smoker
Ingredients
1Pork Buttpreferably bone-in
RITIS Rub
Instructions
Preheat smoker to 225°F
Place pork butt in aluminum tray.
Generously coat the outside with RITIS Rub, turning to coat every nook and cranny. Finish by placing the fat cap down toward the bottom of the pan. I find this insulates the meat from the heat below and allows more bark to form directly on the exposed meat.
Place tray in smoker (yes, keep the butt in the aluminum tray).
At 4 and 6 hours, check the pork’s bark color. If it’s to your liking gently cover pork and pan with aluminum foil. I let mine go the full smoke uncovered to develop a deep bark. If I need to free up space in the smoker, I’ll cover with foil and finish at the same temp in a convection oven.
Cook until the pork’s internal temp reaches 200-210°. This can take anywhere from 10-16 hours. Remove from smoker, saving the juices collected in the tray.
Remove pork from the juices and place pork in a large mixing bowl.
Gently pull apart while incorporating some of the tray juices and additional RITIS Rub back into the pulled pork until seasoned to your preference.