Smoked Pulled Pork

Ingredients:

3 lbs Boston Butt (bone in our out)

Spray bottle (1/2 apple cider vinegar to 1/2 apple cider)

Casserole dish w/ foil

1 cup apple cider vinegar

1 cup apple cider

Chef Scout’s Pork Rub

Directions:

On the day before your smoke, season pork butt with Chef Scout’s Pork Rub and set on a rack on a sheet pan over night or for at least 12 hours. Now is time to start whatever kind of smoker you have, set for 225-275 degrees and let it get to temp. Next, mix your apple cider vinegar and apple cider in a spray bottle. You will use this to spray the pork butt down during cooking. Smoke pork until you reach an internal temperature of 165 degrees then place in a casserole dish and fill half with apple cider vinegar and apple cider. Cover and continue to cook until internal temperature of 203 degrees. Let rest for at least 2-3 hours.