Injection: For many years I didn’t inject pork butts, they’re well marbled enough, it’s not required. My go-to is a homemade blend that started from a recipe in a Weber Cookbook that I have made multiple changes to over the years. Seasonings: Any premade BBQ rub will produce great results everyone has their favorite or general opinions on what kind is best. (i.e., if I’m feeding 40 people, I’ll cook 2, 10-pound butts) My common rule is that with shrinkage and waste, 0.5 pound of precooked butts per person will feed even the hungriest crowds. I usually select around a 9-pound Boston butt. They come in a variety of sizes from 6-11 pounds each. Meat: Pulled pork is commonly made from pork butt, I usually use bone-in Boston Butts. Add all that up and you are talking a solid hour of prep time the day before and 10-12 hours of setup, cooking, resting time the day of. I also like to let the meat rest for one hour before shredding. Cook times can vary widely, but in general for pulled pork you are talking 8-10 hours. Time: Like I said above, you need time to smoke meat! In general, I inject and rub the meat the night before, let sit in the fridge overnight. Rushing it and putting on too much heat will make it dry and pulling it off too soon before it reaches optimal temperature makes it nearly impossible to “pull”. One thing to keep in mind with pulled pork is that it cannot be rushed, it’s an all-day (or all night) affair. Pulled pork is my go-to when I need to cook for a large crowd because it will feed a lot of people, and if I overshoot the mark and make too much, freezing leftovers in one-pound portions makes for awesome meals such as chili, tacos, nachos, and sandwiches. Relative to other staples such as brisket and ribs, its relatively inexpensive. First off, its delicious! Additionally, it’s one of the most “forgiving” cuts so there is some room for less-than-optimal conditions with good results. Pulled pork is a BBQ staple for many reasons. Blog post by Josh Roe, VP of Market Development and Policy
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