Pulled Pork - Oven/Grill
Source of Recipe
Unknown
List of Ingredients
1 boneless pork butt or pork roast
Dry rub of your choice
3/4 c. apple juice
1/4 c. olive oil Recipe
Prior to applying the rub, moisten the butt with either olive oil or yellow mustard. Slather either of these all over the butt and then apply your rub. At this point I like to wrap it in plastic wrap and refrigerate overnight to let the spices mingle with the meat. Allow the meat to come to room temperature prior to cooking the next day.
The next day preheat your oven or grill to 250° and plan on cooking 2 hours per pound. Cook the butt in a roasting pan with a rack to hold it above the fat that will render out. Cook the butt UNCOVERED so you will get a nice bark on it. Let the butt cook for 3 hours before looking at it. At this point, you can open the oven and "mop" the meat. Mopping is applying a liquid to the surface of the meat to keep it moist and add some flavor. For the mop, mix apple juice and olive oil together. This can be applied with a brush. I apply the mop about every 45 minutes. Once the meat is finished, let it cool to the point where you can handle it. You can use your hands or a pair of forks to pull the strands of meat.
Try to keep the meat temperature between 150°-170°. The longer you can hold those temps, the more the fat will render. In the end, you want the meat temp to reach and exceed 200° This can be measured with a meat thermometer or you can stick a fork into meat and twist; it should twist easily.
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