Next time you're looking to serve succulent pulled Pork I recommend using this Lucille's Apple Smoked Pulled Pork Butt recipe. It just doesn't get any better than this!!
Start by trimming the fat cap, excess fat, and silver skin from a 7 pound Costco Swift Premium Boneless Pork Butt. Rub the Pork well with Extra Virgin Olive Oil and a generous amount of Lucille's San Francisco Mild dry spice blend. Double wrap the seasoned Pork Butt in plastic wrap and refrigerate overnight.
When smoking a Pork Butt I prefer to use my MAK 2 Star Wood Pellet BBQ Smoker-Grill but you can use your favorite smoker making sure to maintain the proper temperatures. Preheat your smoker to 225ºF using Pacific Pellet Gourmet Apple wood pellets and smoke your Pork Butt for 3 hours. Proceed by increasing the pit temperature to 325ºF until the Internal Temperature of the Pork Butt reaches 160ºF. Double wrap the Lucille's Apple Smoked Pork Butts with heavy duty foil and return to the 325ºF MAK 2 Star until the Internal Temperature of the Pork reaches 205ºF.
Wrap the double wrapped foil Pork Butt with a heavy towel and place in a cooler for 3 to 4 hours before pulling the Pork ... This method is better known as FTC ( Foil, Towel, Cooler )
When pulling the smoked Pork Butt use food grade Silicone Barbecue Gloves as a precaution. You'll discover that after the FTC process the Pork Butt will still be too hot to handle with bare hands.
My recipe takes approximately 11 ½ hours from start to finish where as a traditional smoked pulled pork recipe can take 18 to 24 hours. Trust me, based on reviews from satisfied family members and friends, no one will know what process you used!
For planning purposes only:
- ½ hour for preheat
- 7 hours smoking/cooking
- 4 hours FTC
* Always rely on meat Internal Temperature and not recipe times
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