Salted Pecan Pulled Pork

Shredded pulled pork piled high on a wooden platter

Salted Pecan Pulled Pork

A mustard binder and a heavy dose of Salted Pecan rub build that sought after mahogany color and a flavor that can't be beat.

Gear

Prepare your grill or smoker or cooker for 250 degrees. We used a Traeger Ironwood XL for this cook and turned up the temp to 275 degrees during the wrap. A foil steam pan (half), heavy duty aluminum foil, and an instant read thermometer are needed.

instructions

Step 1:

Trim any excess or hard fat from the butt and score the remaining fat in a diamond pattern to allow seasoning, smoke, and heat to penetrate this big cut.

Step 2:

Slather with the mustard to help the rub adhere and help build a great bark. Season all sides with Sure Fire Salted Pecan Rub and allow the butt to rest for 15 minutes.

Pork butt seasoned with Sure Fire BBQ Salted Pecan Rub

Step 3:

Once the seasoning has rested for 15 - 20 minutes to adhere, place the pork butt, fat side down, directly on the grilling surface and smoke until the internal temperature reaches 165 degrees. Continue spritzing with apple juice or apple cider vinegar every hour or two to continue developing a deep mahogany color and bark. Expect about an hour to hour and a half per pound to reach this point.

Pork butt with rub adhered and ready for the smoker

Step 4:

Once the internal temperature reaches 165, remove and set in a foil steam pan. Top with the butter, brown sugar, BBQ sauce, and another coating of rub. Cover tightly and return to the smoker.

Smoked pork butt wrapped in foil pan with butter, brown sugar, BBQ sauce, and more rub.

Step 5:

When the internal temperature has reached 205, pull the butt from the cooker and rest for 45 minutes. Shred and toss in some of the juice if you have separated the fat. Add a bit more rub to finish and enjoy.