This pulled pork recipe is a crowd pleaser and and will have your guests asking for it all your get togethers! Sweet, tangy, with a hint of heat, you can't go wrong.
Course Main Course
Cuisine American, bbq
Keyword BBQ Pork, Five Star Competition sauce, Heath Riles, House of Q, Kosmo's Q, Pork Injection, Rib Candy Apple Habanero
Prep Time 1 hourhour
Cook Time 10 hourshours
Servings 8
Equipment
Smoker Pellet or Charcoal
Injector
Ingredients
The Pork
16-8lbPork Butt or ShoulderBone in is preferred, boneless will cook faster!
Injection
2cups finished liquidKosmo's Q Pork InjectionFollow directions on packaging you will need approximately 2 cups of liquid to inject.
Rub
1Generous coatMeat Church Holy Gospel Rub
1Generous coatHeath Riles Sweet Chipotle Rub
The Wrap
1/2cupDark Brown Sugar
1/4cupButter Cubed
1-2tbspRib Candy Apple Habanero Sauce
1/4cup Lilly White Corn SyrupAgave Syrup is also acceptable
1/4cup House of Q 5 Star Competition Sauce
Sauce
1cupHouse of Q 5 Star Competition Sauce
1/4 cupApple Cider Vinegar
1-2tbspRib Candy Apple Habanero SauceAdd to taste if you like it hot add more if you don't add less or omit.
Instructions
Prep Pork
Cut any excess fat, leaving only a thin layer. Also remove any flaps of meat that would become hard when smoked if not removed.
Inject Pork
Inject pork with the fat side down, insert injector needle in at a bit of an angle so that your injection does not come pouring back out. An 8lb pork butt or shoulder should take about 2 cups of injection you should notice meat plumping up as you add injection.
Rub
Dry meat off with paper towel.
Sprinkle meat generously with Holy Gospel All Purpose Rub.
Sprinkle meat generously with Heath Riles Sweet Chipotle. Let rub sit for 20-30 minutes before putting meat on your smoker.
Smoking Pork
Dial smoker into 225F Cook pork until it has a really nice deep red/brown colour, approximately 6 hours, this is time to wrap your meat. Place pork in a smoker safe dish, foil pans work well for easy clean-up. Sprinkle pork with brown sugar, BBQ sauce, cubed butter, Rib Candy and corn syrup, (SEE WRAP INJREDIENTS ABOVE) cover with tinfoil and place back on smoker and continue to cook until pork reaches an internal temperature of 195F-210F. Let Pork rest for at least 30 minutes pull and serve with warmed BBQ sauce (SEE SAUCE ABOVE). People can add BBQ sauce to their meat or sandwich if you choose to make sandwiches.