Take a fork and knife, a pulling claw, or your hands as long as they are properly protected with the right gloves. Once you have the rub on, allow the pork butt to sit with it. It is ideal to rest for 1 ½ to 2 hours. Pulled pork will take at least 2 to 4 hours in a 325 degree F oven. Other times, it can take the full 12 to hit that temperature mark. Now comes the fun part: shredding the pork. While the pork sits, you can take the time to prepare your smoker, starting by preheating it to 225ºF. Brine is very salty, so you don’t want to leave your food in it for too long. … The optimal temperature for a well-finished pork butt is 195ºF. Keep an eye on that internal temperature. Apple and pork are two things that always go together so well. It is an optional step as you can instead use your own favorite BBQ rub. Soak the dried guajillo chiles in a microwave safe measuring cup with 2 cups of pineapple juice. Ingredients 1 Bone-In Pork Shoulder, 6-8 lbs preferred 2 tbsp Avocado Oil / Olive Oil / Mustard, for binding rub to meat 4 tbsp Nick's Pork Rub, Recipe in the notes Around the four hour mark or so, use a good thermometer to begin checking on that internal temperature. The butt is half of the shoulder. Now comes time for the rub. When it's time, remove the pork butt from the aluminum foil. Sometimes, the pork can reach that around 9 hours or so. Just wondering... anybody ever use Pineapple juice for the base? For this pulled pork brine recipe, combine all of the brine ingredients together in a large bowl. This will prevent it from taking in too much more smoke while also help to catch some of that moisture lost while cooking. If you wish, you can choose to refrigerate overnight. Lean cuts of pork, like pork loin or pork tenderloin, do not make great pulled pork. I'm also soaking it in Kosmos's pork brine. You should come away with a good crust on the outside while maintaining a juicy inside. The second time was a little more successful because I baked the pineapple in high heat for a half an hour before I combined it with the pork. It is ideal to rest for 1 ½ to 2 hours. The other half is called the picnic butt, which also makes good pulled pork but it is harder to find. However, the end results are always worth it though with its smoke flavor and different ways to serve it. Since these are difficult to find in grocery stores, it is easier to use a Boston butt (also called pork butt). This adds a punch more of rich and delicious flavor. Apple is a good base for the brine, so make sure to watch this awesome tutorial on how to cook Apple Brined Turkey with Big Time Gravy Recipe: Add in some bbq sauce, if desired. I was worried about not enough liquid & added a small can of pineapple juice & cut back slightly on red pepper flakes and cumin. I cooked swineapple twice. It doesn't matter what you use here. At the beginning stages of the cooking process, it isn't too important to monitor the internal temperature of the pork. When it's time, remove the pork butt from the aluminum foil. Once you have the rub on, allow the pork butt to sit with it. It still wasn't "amazing" in the end. Dry the pork off using some kitchen paper towels. I have not, but, I will say, that pineapple and pork go very well together normally. Regardless of what you use, as the internal temperature of the pork is 195ºF, it should shred with relative ease. I forgot to grab apple juice at the store and have to get the pork butt on early, so I'm hoping the pineapple juice is an option. Make sure that you stir well so that all of the spices get completely dissolved in the mixing bowl. Great For Friends, Family, Anyone! We did this once in competition scored 75th out of 75. When it is time to cook the pork butt, remove it from the container. Ideally, the pork should sit for about 20-30 minutes. If you want to get more technical and do everything by the book, though, I have just the right tutorial for you: Meat Grinders Guide: How To Shred Pulled Pork! This can be done in a large container or a plastic bag. Def ok to use to a point, but too long can make mushy meat. Then, you can discard the brine solution and pat the pork dry with paper towels. Since we're smoking the pork butt here, we're aiming for a cooking time anywhere from 9 to 12 hours long, so prepare yourself for keeping a watch on that smoker. Again, this is optional. An injection of pineapple will ruin your pork. While the pork sits, you can take the time to prepare your smoker, starting by preheating it to 225ºF. So, for the oh-so-American, perfect pulled pork brine recipe, it makes sense to incorporate the use of apple juice-based brine. You can use the ingredients listed above to create a rub that pairs well with the brine used. My vote is no, pineapple contains enzymes that will break down the tissue. Once that target temperature has been met, remove the pork butt from the smoker. Pour brine over the pork. It will tend to soften the meat if left to sit for more than a few hours. Take a fork and knife, a pulling claw, or your hands as long as they are properly protected with the right gloves. Copyright ©2000-2020, The BBQ Brethren Inc. All Rights Reserved. Pork and pineapple go well together, but they need to be cooked separately and then combined at the very last second. Once the brine is complete, place the pork butt in a food-safe storage container and pour the brine … For more options check out The Best Texas Brisket Rub article. Refrigerate for 12 You can also assemble delicious pulled pork sandwiches. Once you dissolve the salt and spices into the water, submerge the pork butt into the brining liquid. If you are cooking it on a smoker, it can take 9 to 12 hours when smoked at 225 degrees F. It is always good to use an instant read thermometer when cooking pulled pork. Be sure to let this rest for a good amount of time. Whisk salt, pineapple juice, and water together in a large bowl. Pork and pineapple go well together, but they need to be cooked separately and then combined at the very last second. Either way, always put a lightly coated "binder" on the pork so that the rub will have a better chance of sticking. As for the refrigerator, once everything is sealed up tight and the pork is just about completely covered, refrigerate 12 to 18 hours. Do It Yourself Stuffed Burgers Designed For Anyone Who Wants To Eat A New Kind Of Burger. Pulled pork itself is a rather straightforward meal to cook, but it does require a lot of prep and cooking time. Remember not to hit the bone as it will not provide you with an accurate reading. When the pork butt reaches an internal temperature of around 160ºF, wrap it up in aluminum foil. Thanks guys! During this stage, you can also begin using some of that leftover brine to mop the meat every few hours. As this recipe calls for the meat to be smoked, the cook time is greater. Keep an eye on that internal temperature. This helps you to know when it reaches the finished temperature. Yep, when do inject pork, which I don't do much of anymore," i like the smoke and real meat taste better" I would always use apple juice. Regardless of what you use, as the internal temperature of the pork is 195ºF, it should shred with relative ease. For this pulled pork recipe, combine all of the brine ingredients together in a large bowl. When the smoker is ready, place the pork butt inside and close the lid. Serve it up on some hamburger buns with coleslaw and enjoy! The optimal temperature for a well-finished pork butt is 195ºF. https://www.traegergrills.com/recipes/apple-juice-brined-pulled-pork But we have a patent pending for Pork Butt toothpaste! We had it over rice and it was great although it could have used a tad more juice- not fatty at all! If you plan to serve up the brined pulled pork pork immediately, then you can use that liquid you saved from the aluminum foil and mix it in with the meat, add some homemade barbecue sauce. Thin cuts of pork, like pork chops or pork tenderloin, only need 30 to 60 minutes of brine time.