competition style bbq pulled pork

INGREDIENTS


  • 1 (8-10 lb) bone-in pork butt

  • 1 Cup Your Favorite Pork & Poultry Rub, divided

  • 2 3/4 Cup apple juice, divided

  • 1/4 Cup Butcher BBQ Pork Injection

  • meat injector

PREPARATION

Steps

1

When ready to cook, set Z Grill temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.

2

While the grill heats up, trim excess fat from pork.

3

In a small bowl, mix together half the Z Grill Pork & Poultry Rub, 2 cups apple juice and butchers pork injection. Thoroughly inject pork butt throughout using an injector.

4

Season the pork with a layer of Z Grill Pork & Poultry Rub. Let pork rest for 20 minutes.

5

Place pork on the grill and cook for 4-1/2 to 5-1/2 hours. After 4-1/2 hours, check the internal temperature of the pork. It should be between 155-165℉. If not, check again in 30 minutes.

6

When the temperature reaches 155-165℉, wrap the pork in a double layer of heavy duty aluminum foil. Pour 3/4 cup reserved apple juice in a foil packet with the pork and place back on the grill.

7

Turn the grill temperature up to 250℉ and cook for another 3 to 4 hours. Check the internal temperature after 3 hours. The desired temperature is between 204℉ and 206℉ in the thickest part of the pork. If the pork is not to temperature, check back every 30 minutes until it reaches 204-206℉. The entire cook time should be between 8-10 hours depending on the size of the pork.

8

Remove pork from grill and open the foil packet to vent for 10 minutes. Seal back up and let rest for 45 minutes to one hour.

9

After resting, pour the liquid out of the foil and separate the fat from the broth using a fat separator. Remove the bone and pull the meat. Add 2 cups of the broth to the pulled meat. Add extra broth, if necessary, to achieve desired moisture level. Enjoy!

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