Amazing, Non-GMO Fed, Pasture Raised, Pulled Pork!
Pulled pork is my favorite pork product to cook. I want to share with you my favorite method for preparing this awesome entre, which consistently produces a phenomenal product!
Debatably, the best pulled pork is made with a “butt roast” (AKA: Boston butt or pork butt), which comes from the upper portion of the hog’s shoulder; not the hind end. The “picnic” section of the pork shoulder, located just below the “butt” on a hog, also makes very good pulled pork, but, in my opinion, it doesn’t quite match the natural juiciness, tenderness, and rich flavor of the “butt”.
The story I’ve heard to explain how the pork butt got its name is this: in colonial New England, this cut was often salted and placed in large barrels called “butts” for storage and transportation, earning them the appropriate title of “butt roasts”.
For more information on the location of the butt and picnic on a hog or to see a pork shoulder broke down, I encourage you to look into “The Bearded Butchers” on Youtube.
For this method of making pulled pork, you can use a butt roast or picnic roast. I have used both with great results. You can use a bone-in or boneless roast of almost any size since the cook time is based on the internal temperature of the meat. I smoke my pulled pork on a pellet grill to cook it, but I have used this exact process when cooking in an oven and that also works, but I like the “wood fired flavor” of our Traeger. Please note, if you do this in an oven, you will need to use a drip tray on the rack under the meat because it will drip grease and your grate will need cleaned after cooking the meat. This recipe is based on a recipe on the Traeger mobile app. The recipe is titled “Smoked Traeger Pulled Pork” on the app.
Step 1: Our butt roasts have a fat cap on one side. Trim the fat off to your liking. I usually leave the fat cap very thin.
Step 2: Preheat your grill/smoker to 250 degrees Fahrenheit.
Step 3: Season the outside of the roast with the original bearded butcher blend seasoning or your preferred rub. It’s difficult to over-season the roast. You can use as much seasoning as will stick to the meat. I also rub yellow mustard all over the roast before seasoning. The mustard flavor will be mild in the end, and I think it really compliments the smoke flavor. The mustard is optional, though.
Step 4: Place roast directly on grill/smoker grate. If you have a meat probe connected to your grill, push the tip of it into the center of the roast or as close as you can without touching bone.
Step 5: When the meat reaches an internal temperature of 160 degrees Fahrenheit as read by a meat thermometer (3-5 hours for a 6-9 pound roast), remove the roast from the grill and place it on two pieces of aluminum foil stacked on top of each other and large enough to completely wrap the roast in. Fold up the sides of the foil to contain liquid and pour about two cups of apple cider over the roast. Close the foil over the roast and place it back on the grill, temperature remaining set at 250 degrees. Wrapping the roast will trap moisture and help the meat stay moist and get very tender. I’ve sometimes substituted the apple cider with apple juice, fresh maple sap, and water with delicious results. One time I didn’t add a liquid at all and the juices and fat from the roast were sufficient to keep it moist.
Step 6: When the internal temperature of the roast reaches 204 degrees Fahrenheit (3-5 hours more for a 6-9 pound roast), remove it from the grill. Still wrapped in the foil, wrap the roast in a towel and place in a cooler or other insulated space to rest for at least 30 minutes. If your roast is done long before you intend to eat, that’s great. A longer rest period will only improve the eating experience. It is my understanding that allowing the meat to rest gives the muscle a chance to relax, become tender, and re-absorb all the juices after being tightened by the intense heat during cooking. I once let two butt roasts rest in a cooler for three hours and they were outstanding!
Step 7: Remove the roast from the cooler, towel, and foil and pull it apart. Replace the juices from the foil to the shredded meat and stir it in. I like to eat the pulled pork alone, but it’s also great with barbeque sauce, coleslaw, or in a sandwich. Enjoy!