The Best Apple Wood Smoked Pulled Pork | A Step By Step Tutorial | The Best Guaranteed Kansas City Style
Hey y'all! Hope you are doing well. Today Robert is going to share his smoked pulled pork recipe.
I made a video showing how to make it. You can find that here.
To start 24 hours before you start smoking or 2 days before you serve. Put your boston butt pork roast with the bone in in a bowl with a lid that seals well. Season liberally
and pat in on all sides. Put the meat fat side up, add the lid and put in the fridge for
24 hours.
19 1/2 hours before you are ready to eat season liberally again and pat on
all sides.
Prep the smoker with your choice of wood chips, put water in your water
basin, and I like to put apple juice in my drip tray.
Put the roast in the center on the top rack with the fat side up.
Take the seasoning left in the bowl and add to the drip
tray. Use the apple juice to rinse the bowl out and add that to the drip tray. Along
with the rest of your apple juice (about 32 oz is what we use for the overnight
period). Position drip tray under roast to catch all the drippings. Smoke at 225.
Around 8-12 hours later refill the empty water pan, add more apple juice and
change the wood chips.
At the 14 hour mark wrap the meat as tightly as possible in
the doubled over foil. Tucking in as tight as you can get it with no holes where the
juice can escape. Smoke for 4 more hours at 225 wrapped in foil.
At the 18 hour mark pull the roast off of the smoker.
Let it rest in the foil for 1 hour to re-absorb
the juices.
Shred all the meat add the juice in the foil. It is really hot so i double up my gloves. Mix it together to distribute all the seasonings.
Plate up on your favorite
buns or try our homemade bun recipe! Drizzle with your favorite bbq sauce and enjoy!
For a printable version of this recipe click here.
Smoked Pulled Pork
Ingredients
• 8lb boston butt pork roast bone in
• About 8oz of favorite bbq rub total
• wide heavy duty foil
• wood chips
• apple juice
• filtered water
24 hours before you start smoking or 2 days before you serve season the meat with
your favorite seasoning. Put in a bowl with a lid that seals well. Season Liberally
and pat in on all sides. Put the meat fat side up, add the lid and put in the fridge for
24 hours. 19 1/2 hours before you are ready to eat season liberally again and pat on
all sides. Prep the smoker with your choice of wood chips, put water in your water
basin, and I like to put apple juice in my drip tray. Put the roast in the center on the
top rack with the fat side up. Take the seasoning left in the bowl and add to the drip
tray. Use the apple juice to rinse the bowl out and add that to the drip tray. Along
with the rest of your apple juice (about 32 oz is what we use for the overnight
period). Position drip tray under roast to catch all the drippings. Smoke at 225.
Around 8-12 hours later refill the empty water pan, add more apple juice and
change the wood chips. At the 14 hour mark wrap the meat as tightly as possible in
the doubled over foil. Tucking in as tight as you can get it with no holes where the
juice can escape. Smoke for 4 more hours at 225 wrapped in foil. At the 18 hour
mark pull the roast off of the smoker. Let it rest in the foil for 1 hour to re-absorb
the juices. Shred all the meat add the juice in the foil. It is really hot so i double up
my gloves. Mix it together to distribute all the seasonings. Plate up on your favorite
buns or try our homemade bun recipe! Drizzle with your favorite bbq sauce and
Enjoy!
We hope you enjoy this recipe as much as we do.
Leave us a comment we would love to hear from you.
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