Pulled Pork Tips n’ Tricks
- Apply a base coat of Worcestershire Sauce, season with Young Bucks BBQ Pork seasoning, for a Texas flavor or Young Bucks BBQ Spicy Rib Rub for a unique savory flavor. SEASON ALL SIDES OF MEAT.
- Optional Place in large plastic storage bag to marinate overnight in refrigerator. Or let meat sit for 25min to maximize flavor.
- Take out of fridge and then inject with pasteurized apple juice everywhere.
- Cook @ 250°F with fat side up
- Spray with apple juice every 30 minutes to keep it moist
- Probe meat with thermometer until you reach a temp of 170°F pork is ready to wrap. Do not touch bone with probe.
- Set on double sheet of heavy duty aluminum foil, sprinkle more apple juice and wrap it all up.
- Place in pan, immediately transfer back into smoker or a preheated oven @ 275°F, fat side up,
- Test your pork shoulder after two hours looking for a temp. of 207°F.
- Once done, open edge of foil and let it steam out for 15 min, and then close back up. Do not shred until pork has rested for 45 min.
- Then you may pour out the drippings into a fat separator then pour back on top of shredded pork. With none of the fat.
