Carolina Pulled Pork
July 19, 2015
1Pre-heat smoker or grill to 275 degrees and add smoking wood.
2While smoker/grill is pre-heating cover all sides of pork butt with mustard,
3Heavily coat with Rub Some Butt BBQ Seasoning on all sides.
4Place the pork shoulder onto grilling/smoking surface fat side down for best results.
5After the internal temperature reaches 160 degrees (6 to 8 hours) pack the brown sugar onto the outside of the pork shoulder. Next in a crossing pattern layer the thick cut bacon on the top of the pork shoulder.
6Wrap tightly in food grade saran wrap to keep the brown sugar packed, next wrap in foil and place back on the smoker.
7Cook another 3 hours or until the internal temperature (Next to the bone) has reached 195 degrees.
8Remove from smoker and allow meat to rest 5 to 10 minutes. Remove the bone and shred or pull the pork to the desired consistency.
9Once pulled mix in a small amount of Rub Some Butt Carolina BBQ Sauce for melt in your mouth Carolina style pork!