Competition BBQ Pulled Pork Recipe

pork shoulder

💰Cheaper: pork butt

Pork butt is often less expensive and has similar flavor and texture.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Ketchup and vinegar can mimic barbecue sauce flavor at a lower cost.

Trim excess fat and silver skin from the Boston butt pork shoulder.

Isolate the money muscle by cutting it into six equal slices.

Clean up the horn side around the blade bone to expose more surface area.

Remove excess fat and silver skin from the middle section of the pork shoulder.

Inject the pork with Smoke on Wheels pork marinade, focusing on the horn and center sections.

Apply a 50/50 mix of 3 Eyz Original BBQ Spice Rub and R Butts R Smokin' Ozark Heat rub to the pork, letting it soak for at least 10 minutes.

Preheat the Yoder Smokers YS640 pellet grill to 225°F (107°C).

Smoke the pork for about five and a half hours until it has a dark brown, mahogany color.

Wrap the pork in foil to stop the browning process, adding a quarter cup of Smoke on Wheels pork injection inside the wrap.

Increase the grill temperature to 300°F (149°C) and continue cooking until the internal temperature reaches 285-290°F (140-143°C).

Check the tenderness of the pork after about an hour and a half of wrapped cooking, aiming for an internal temperature of about 200°F (93°C).

Let the pork rest in a Cambro for at least 30 minutes before handling.

Brush EAT Barbecue's IPO sauce on the money muscle before resting to allow it to tack up.

Separate the money muscle from the rest of the pork for slicing and pulling.

Cooking Techniques

Equipment Needed

Spice Level: