There are a lot of great recipes out there for BBQ, but not all of them are easy to pull off. You want a recipe that can be completed in a short amount of time and serve a large crowd. Enter pit boss pulled pork, a tasty and easy-to-prepare recipe for great barbecue. It’s a great option for any barbecue fan looking for a tasty and delicious low-carb option. In this blog post, I’m going to share with you an easy recipe for pulled pork from a pit boss’ perspective. This recipe is from my perspective as a pit boss working to feed the family at the BOB pit in Texas. It’s a great recipe for a special occasion or a great weekend dinner.
The pit boss pulled pork is one of my favorite meals. There is just something about this recipe that I just love. It’s not just the flavor of the pulled pork that is delicious. It’s the whole process of cooking it. The pitmaster has to cook all the brisket, make the sauce, set the smoker, and carve the meat. They spend all day making this one delicious meal. On top of all that, they also have to make tons of sandwiches and grilled foods. This way they can make several meals for themselves each day!
Pit boss pulled pork is a delicious and well-known barbecue dish from the South. It is a smoke joint where you have a brisket, a pork shoulder, and a chopped pork butt marinated in its own juices, then slow-cooked for several hours over an open fire or on a grill. This delicious and easy recipe is the ultimate in pork barbecue. Using your pit barbecue, and even a rotisserie, this recipe becomes a very quick and delicious meal that everyone in the family will enjoy.
How To Make Pit Boss Pulled Pork
Today I will share a recipe for Pit boss pulled pork. If you love BBQs, you’ll love this recipe. After collecting all the following ingredients, let’s start cooking Pit boss pulled pork recipe.
Ingredients
- Chicken Bouillion Cube, 1
- Brown Sugar, 2 tablespoons
- Peach Nectar, 3/4 cup
- Soy sauce, 1/2 tablespoon
- White Grape Juice, 3/4 cup
- Worcestershire Sauce, 2 tablespoons
- Ice, 3/4 cup
- Honey, 1/4 cup
- Pit Boss Homestyle Pork Rub, 1 tablespoon
- Pork Butt Roast (Bone-In), 8 lb
Instructions
Step 1
In a small saucepot, dissolve the bouillon cube in water. Dissolve bouillon cube completely by heating and stirring. Pour in the brown sugar and whisk until it dissolves.
Step 2
Then, remove it from heat, and stir in the rest of the ingredients, except for the ice. Once all ingredients are dissolved, add ice and stir to help cool it down. Cool and refrigerate for at least 1 hour.
Step 3
Set the Pit Boss Grill to 250 degrees Fahrenheit. In a pan, place the fat side of the pork butt.
Step 4
Fill the meat with approximately one tablespoon per injection site using a meat injection needle, distributing the injection across the meat. While it’s cooking, spend extra time around the bone, as this will help the meat radiate the flavor.
Step 5
Wearing gloves, sprinkle Pit Boss Homestyle Pork Rub over the meat side and rub it in thoroughly. Before grilling, let it rest for 30 minutes. At 250 degrees, place in smoker.
Step 6
Remove butt after 3.5 hours or when internal temperature reaches 145 degrees, add seasoning and drizzle honey over and place fat side down in the pan. Wrap in foil and smoke at 275 degrees.
Step 7
When the pork is approaching 190 degrees, check for tenderness. At 194 degrees, the bone should be showing 1 inch or more.
Step 8
After the meat is tender, remove it from the smoker and let it rest for 30 minutes to an hour. Pull the pork by hand with ‘hot’ gloves, place any large chunks of fat aside. Remove the bone.
Pit Boss Pulled Pork Recipe
Ingredients
- 1 Chicken Bouillion Cube
- 2 tbsp Brown Sugar
- 3/4 cup Peach Nectar
- 1/2 tbsp Soy sauce
- 3/4 cup White Grape Juice
- 2 tbsp Worcestershire Sauce
- 3/4 cup Ice
- 1/4 cup Honey
- 1 tbsp Pit Boss Homestyle Pork Rub
- 8 lb Pork Butt Roast Bone-In
Instructions
- In a small saucepot, dissolve the bouillon cube in water. Dissolve bouillon cube completely by heating and stirring. Pour in the brown sugar and whisk until it dissolves.
- Then, remove it from heat, and stir in the rest of the ingredients, except for the ice. Once all ingredients are dissolved, add ice and stir to help cool it down. Cool and refrigerate for at least 1 hour.
- Set the Pit Boss Grill to 250 degrees Fahrenheit. In a pan, place the fat side of the pork butt.
- Fill the meat with approximately one tablespoon per injection site using a meat injection needle, distributing the injection across the meat. While it’s cooking, spend extra time around the bone, as this will help the meat radiate the flavor.
- Wearing gloves, sprinkle Pit Boss Homestyle Pork Rub over the meat side and rub it in thoroughly. Before grilling, let it rest for 30 minutes. At 250 degrees, place in smoker.
- Remove butt after 3.5 hours or when internal temperature reaches 145 degrees, add seasoning and drizzle honey over and place fat side down in the pan. Wrap in foil and smoke at 275 degrees.
- When the pork is approaching 190 degrees, check for tenderness. At 194 degrees, the bone should be showing 1 inch or more.
- After the meat is tender, remove it from the smoker and let it rest for 30 minutes to an hour. Pull the pork by hand with ‘hot’ gloves, place any large chunks of fat aside. Remove the bone.
More BBQ Meat Recipes!
Also Read: Delicious Vegetarian Pie Recipe
Pit Boss Pulled Pork Recipe
Cuisine: American
Cuisine type: Main Dish
Servings: 5 persons
Preparation time: 25 Minutes
Cooking time: 7 Hours
Total time: 7 Hours 25 Minutes
