Pulled pork: perfect for now, perfect for later
You’ll want to brine this for at least four or five hours. I always make an extra-large batch because it freezes so well that one session with the grill can provide a family with several meals—or several families one big meal, even if you won’t have time to prepare it the day of the big gathering. Because let’s be honest, as much fun as grilling is, it’s not always possible to do it the day of the event. But that doesn’t mean you can’t have great tasting, grilled goodness anyway.
- Brining the pork butt adds lots of flavor and moisture.
- Use multiple smoke packets – replace them every hour to add layered flavor.
- Wrapping the meat with heavy duty aluminum foil and adding a bit of pineapple juice and hot sauce to the package helps retain the color and moisture, plus it speeds up the cooking process.
- If you are looking, you are not cooking. Keep the grill lid closed as much as possible.
- Make sure to rest your pork butt for at least 1 hour after cooking.
- Pulled pork freezes well – great for pre-planning parties and quick meals.
Adding a brine and Diva Q's special rub mix will produce juicy and flavorful pulled pork.
- 1 boneless bork butt, 4-5 pounds
- 1 cup Morton Kosher Salt
- 1/2 cup brown sugar
- 2 tablespoons allspice berries
- 2 tablespoons black peppercorns
- 2 gallons water
- 1 cup Pork and Chicken Dry BBQ Rub
- 1 cup pineapple juice
- 1 cup brown sugar
- ½ cup hot sauce
- 2 cups Award Winning Pulled Pork BBQ Sauce
- 2 cups pineapple juice (pour into a spray bottle)
- Hickory wood chips
- Mix brine ingredients with water until the sugars and salts have dissolved.
- Place the boneless pork butt in the brine and refrigerate a minimum of 4-5 hours.
- Preheat the grill, and set up for indirect cooking by lighting only one side of the grill and raising the temperature to 225°F.
- Remove the pork butt from the brine and rinse lightly with cool water. Pat dry.
- Sprinkle all sides of the pork butt generously with 1 cup Pork and Chicken Dry BBQ Rub.
- Place the pork butt on the unlit side of the grill.
- Place 1 cup of hickory wood chips into a smoker box. Add the smoker box or packet to the grill on the direct (heated) side. Grill for 3 hours, spritzing the butt with pineapple juice and replenishing wood every hour.
- After 3 hours, remove the butt and place it in a half-size disposable aluminum pan. Pour 1 cup of pineapple juice, 1 cup brown sugar and ½ cup hot sauce over the pork butt. Cover the pan with heavy duty foil and seal the edges tightly.
- Increase grill temperature to 300°F while still using the indirect method.
- Place pan onto the grill for an additional hour and a half.
- After 4 1/2 hours, remove the foil covering the pork butt. Using a digital thermometer, insert the probe into the thickest part of the pork butt. The temperature should be 195°F and the meat should pull apart easily.
- Cover the pork butt with foil and let rest off the grill for 1 hour.
- After resting, shred the pork butt using two forks. Discard pieces of fat and gristle.
- Mix in BBQ sauce and serve on buns.