(1) The pork is developing a nice bark . . . .the bark is a seasoned crust that is the goal for all pitmasters. In fact, the crunchy crust is the first thing that competition judges reach for. (2) Once the pork butt reaches an internal temperature of 195 F we take it off the grill and wrap it in aluminum foil. We will let it rest for 30 minutes. This technique is the recipe for success. (3) We remove the blade bone and it comes out easily without any meat sticking to it. This means that the pork is done just right. (4) When we pull the pork we make sure that the flavorful crusty bits are distributed throughout the pulled pork. There are many wonderful ways to serve pulled pork . . . .for us it tastes great unadorned or with just a splash of All Our Way BBQ Sauce for Pulled Pork. . . . we never want to mask the smokey taste of the pork. We are including the recipe for the marinade that we used to inject the pork and the BBQ Sauce for the pulled pork. In future posts we’ll write about the many different ways pulled pork lovers eat eat their smoked pork.
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup salt
- Mix thoroughly so that the sugar and salt are dissolved.
- Inject the pork butt everywhere to make sure the liquid is dispersed.
- Put in plastic zip lock bag and refrigerate overnight.
- Take the bag out in the morning and let the pork start to warm up.
- 1 cup apple vinegar
- 1 cup ketchup
- 3 Tablespoons dark brown sugar
- 1 Tablespoon yellow mustard
- 1 Tablespoon molasses
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper or to taste
- Place all ingredients in bowl and mix thoroughly.
- The sauce will not be thick -- for pulled pork it should be on the thinner side.
If you have any questions about the pulled pork technique and recipes All Our Way, we’ll be happy to reply.
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