How to Prepare Quick Smoked Pull Pork

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Steps to Make Ultimate Smoked Pull Pork. One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Smoked Pull Pork, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Smoked Pull Pork delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can have Smoked Pull Pork using 5 ingredients and 10 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Smoked Pull Pork:

1. to taste Pork Butt/Shoulder
2. 1 1/2 tsp Kosher Salt (½ tsp per lb)
3. to taste Your favourite dry rub
4. to taste Your favourite bbq sauce
5. as needed Pit Boss Hickory Blend pellets

Instructions to make to make Smoked Pull Pork

1. Dry brine your pork butt by adding the ½ tsp of kosher salt per lb of pork
2. Place it on a plate or glass dish, wrap it and put it into the fridge for a minimum of 12 hour
3. Preheat 225°F P4 setting
4. Remove the plastic wrap and season it with your favourite rub
5. Cook until internal temperature reaches 165°F
6. Place the meat into an aluminum pan to catch all the drippings
7. Cook until the internal temperature reaches 200°F and start probing the meat to check for tenderness
8. Remove meat from the grill once desired tenderness is achieved
9. Let the pork butt rest for 30min and it's cool enough to shred with your hands
10. Once shredded, add your favourite bbq sauce

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So that is going to wrap it up with this exceptional food Steps to Make Quick Smoked Pull Pork. Thank you very much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!