PIT BOSS PORK BUTT RECIPE RECIPES

Steps:

• Place bouillon cube in water in a small saucepot.
• Heat and stir until bouillon cube completely dissolves.
• Add brown sugar and stir until it is dissolved.
• Turn off heat and add remaining ingredients, except ice and stir.
• After all ingredients are dissolved, add ice and stir to help cool it down.
• Allow to cool and refrigerate for at least an hour before using.
• Fire up your Pit Boss Grill and set at 250°F.
• Place pork butt fat side down in a pan.
• Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site.
• Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking.
• Sprinkle meat side thoroughly with Pit Boss Homestyle Pork Rub, then rub in while wearing gloves.
• Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees.
• After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.
• Cover in foil and return to smoker at 275 degrees.
• Check for tenderness when pork butt approaches 190 degrees.
• The bone should be showing 1'' or more when it is at 194 degrees.
• When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour.
• Wearing ''hot'' gloves (I like cotton gloves with a nitrile glove pulled over them) remove the bone and hand pull the pork, placing aside any large pieces of fat.

Steps:

• Fire up your Pit Boss and set the temperature to 225°F. If you’re using a gas or charcoal, set up your grill for low, indirect heat.
• Rinse the pork shoulder (aka pork butt) under cold running water and make sure to pat dry the entire surface, including any small cracks and crevices.
• Place the pork shoulder in the aluminum pan, fat side up, and sprinkle a liberal amount of Pit Boss Sweet Heat seasoning over the top. You want to be very generous with the outer layer of seasoning here, making sure to coat the meat from end to end.
• In a large bowl, pour the 1 cup of apple cider vinegar, the 2 tablespoons of Sweet Heat Rub, and 1 tablespoon of sugar. Mix until the sugars are completely dissolved.
• Fill your marinade injector with the marinade and inject it deep into the meat. For even flavor, inject the marinade all over the pork shoulder at one-inch intervals. Pressing the syringe slowly will help avoid the marinade squirting out.
• Tightly wrap aluminum foil over the top of the pan, set it on your grill, and close the lid.
• Smoke the pork shoulder for 6-8 hours, or until the meat is tender and the internal temperature is 195°F to 200°F.
• Remove from the grill and let it rest on a cutting board for 20-30 minutes with the aluminum foil loosely tented over the top.
• When you’re ready to serve, shred the pork shoulder, discarding any large pieces of fat.
• ENJOY!