Skinner's Pulled Pork

By teachskinner

Ingredients

• 1 Pork Butt
• Skinner’s Dry Rub
• Skinner’s Pulled Pork Injection
• Skinner’s Western Carolina Pulled Pork Sauce
• Skinner’s Memphis BBQ sauce
• Wood Chips (2/3 Mesquite, 1/3 Apple or Cherry)

Details

Preparation time 60mins
Cooking time 420mins

Preparation

Step 1

1. Completely coat Pork butt in dry rub
2. Inject pork injection throughout pork butt refrigerate until ready to smoke
3. Prepare smoker, add wood chips when ready to cook
4. Add more dry rub or Dark Brown Sugar if necessary
5. Smoke ~8-10 hours until pork nearest blade bone reaches 160 degrees
6. Wrap with foil add ¼ cup honey, ¼ cup dark brown sugar, and ¼ cup apple juice to foil wrapping OR add excess injection fluid to wrapping
7. Keep in smoker until pork reaches 195-200 degrees.
8. Drain liquid without opening pouch (fork in bottom)
9. Let sit one hour
10. Using forks or neoprene gloves, shred pork into bite sized pieces.
11. Toss with Western Carolina Sauce until moist and coated.
12. Toss with Memphis Sauce until coated.
13. Serve warm (I recommend Onion buns)