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:

The day before you plan to smoke your pork butt, generously season all sides with Chef Scout’s Pork Rub. Place the pork on a wire rack set over a sheet pan and refrigerate uncovered overnight, or for at least 12 hours. This allows the seasoning to fully penetrate the meat and helps develop a better bark during the cook.

When you’re ready to smoke, prepare your smoker and bring it to a steady temperature between 225–275°F.

Combine the apple cider vinegar and apple cider in a spray bottle. During the cook, use this mixture to lightly spritz the pork butt as needed to help keep the surface moist and build layers of flavor.

Place the seasoned pork butt on the smoker and cook until the internal temperature reaches 165°F. At this point, transfer the pork to a casserole dish or roasting pan and pour in enough of the apple cider vinegar and apple cider mixture to come about halfway up the sides of the pork.

Cover tightly and continue cooking until the pork reaches an internal temperature of 203°F, or until a probe slides into the meat with little resistance.

Remove the pork from the smoker and allow it to rest, covered, for at least 2–3 hours. This resting period allows the juices to redistribute and the connective tissue to fully relax, resulting in tender, pull-apart pork.

Once rested, shred the pork, mix it with the reserved juices, and serve

Chef Scout Recon Tip: Temperature is only a guide. The real test for pulled pork is tenderness. When your probe slides into the meat like warm butter, you’ve completed the mission.