Smoked pork butt for pulled pork.
Provided by Irene
Categories Main Dish Recipes Pork Pulled Pork
Time P3DT9h15m
Yield 32
Number Of Ingredients 10
Steps:
- Combine brown sugar substitute, applewood rub, onion powder, smoked paprika, garlic powder, salt, and pepper in a bowl for seasoning.
- Trim pork butt, but leave a layer of fat on one side. Rub entire pork butt with 1/2 cup of seasoning blend. Cover with plastic wrap and let sit in the refrigerator for 3 days. Set aside remaining seasoning blend for another use.
- Preheat smoker to 230 degrees F (110 degrees C). Place your favorite wood chips or pellets into the smoker.
- Place pork butt onto the middle rack, with the fat side facing up. Pour 12 ounces of stout and 12 ounces of cider into a drip pan.
- Smoke pork for 4 hours. Add remaining stout and cider to the drip pan and add more wood chips or pellets. Continue to smoke for 3 hours more. Remove the drip pan, pour drippings into a bowl, and reserve.
- Continue to smoke the pork until a meat thermometer reaches 196 degrees F (91 degrees C), 1 to 3 hours more. Let rest for 1 hour.
- Pull the pork with 2 forks. Pour as much of the reserved drippings over the pulled pork as you prefer. Serve.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 7.4 g, Cholesterol 44.6 mg, Fat 6.8 g, Fiber 0.2 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 288.8 mg, Sugar 1.6 g
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