The BETZ Pulled Pork

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Servings: 10-12

Prep Time: 20 minutes

Cook Time: 6 to 6.5 hours

Total Time: About 7 hours

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*Disclaimer: This recipe seems fairly time consuming, but it's mostly just the time it takes to cook - so it's perfect for those lazy Sundays. Just toss it on the grill and sit back and relax while it cooks. It's also a great meal to prepare when cooking for a large crowd. Affordable and feeds so many and easy to prepare a day or two ahead of your event so you can still visit with everyone AND serve them a delicious meal.

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Ingredients:

• The BETZ Pork Dry Rub

• 1 8 lb Boston Butt or Pork Shoulder

  • Note: Different sizes can be used, but this recipe is based off of an 8 lb roast. Be sure to adjust the recipe based on the size that works best for you :)​

• Spicy Brown or Dijon Mustard (3 TBSP total)

• For Injection:

  • 2 Cups Apple Juice

  • 1 Cup Apple Cider Vinegar

  • 1 TBSP BETZ Pork Dry Rub

  • 1 TBSP Worcestershire Sauce

  • 1 TBSP Spicy Brown/Dijon Mustard

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Directions:

1. Rub 2 TBSP of Spicy Brown/Dijon Mustard on all sides of the Pork Shoulder/Boston Butt.

2. Then, using the BETZ Pork Dry Rub, sprinkle (lightly or heavily depending on your taste) onto meat and rub in.

3. In a large bowl, add all ingredients for the injection and whisk together.

4. Inject about half to three quarters of the injection into the meat.​​

   • Note: Be sure inject throughout the meat. (i.e. all four corners, on the sides, and in the middle)​

5. Place Pork Shoulder/Boston Butt on grill at around 225 degrees F. 

   • ​Note: We use a charcoal grill, but a gas grill is another great option! 225 degrees is usually recommended. The idea is to cook it low and slow to keep the meat as tender as possible, but at this temperature, you can figure about 2 hours for each pound of pork. Because this doesn't always match up with our schedule, we generally do about 275 degrees for about 6 hours for an 8 lb Pork Shoulder/Boston Butt. Ensure that the meat reaches an internal temperature of about 190 to 195 degrees F before pulling it off the grill. 

6. After removing Pork Shoulder/Boston Butt from the grill, place it in a deep dish and begin pulling it apart using two forks.​​

7. For extra flavor, we like to sprinkle more of the BETZ Pork Dry Rub on the pulled pork and we add most the remaining injection to the dish as well (enough for about 2 ladles full - you want to coat it not cover it with the injection). Then, we cover it with aluminum foil and place it in the oven on 350 degrees for about 15-20 minutes. 

   • Note: This is also great to do if you're preparing this meal a day or two before your event to keep all of the flavor and moisture in the meat.

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Recommended Ways to Serve:

1. Pulled Pork Sandwiches

   • Place pulled pork on a bun and top with:

     • Your favorite BBQ sauce

     • A slice of provolone cheese​

     • Pickles

   • Side Dish(es):​

     • Lays Classic Potato Chips (to keep it super simple ​especially when serving large crowds)

     • ​French Fries​

     • Baked Beans (see our pork loin recipe for some of our favorite baked bean add-ins)

     • Mac N Cheese

     • Cole Slaw

2. Pulled Pork Nachos 

   • Coat pulled pork in your favorite BBQ sauce. ​

   • Place on top of tortilla chips OR we like to thinly slice potatoes and fry them to create our own homemade chips as the base.

   • Top with your favorite cheese (i.e. provolone, pepper jack, or shredded colby jack cheese), ranch dressing, and banana peppers.

   • Not the healthiest meal, we know, but definitely a delicious option for a night off the diet;)

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