{"id":5943,"date":"2015-03-20T10:28:52","date_gmt":"2015-03-20T17:28:52","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=5943"},"modified":"2015-03-20T10:44:17","modified_gmt":"2015-03-20T17:44:17","slug":"lucilles-smoked-pulled-pork","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/lucilles-smoked-pulled-pork\/","title":{"rendered":"Lucille’s Smoked Pulled Pork"},"content":{"rendered":"
\"Smoked<\/a>
Smoked Pulled Pork Butt<\/figcaption><\/figure>\n<\/div><\/div><\/div><\/div>
<\/div><\/div><\/div><\/div>
\"Seasoned<\/a>
Seasoned 7 lb Pork Butt<\/figcaption><\/figure>\n<\/div><\/div><\/div>
\"Apple<\/a>
Apple<\/a> Smoked Pork Butt<\/figcaption><\/figure>\n

\u00a0<\/p>\n<\/div><\/div><\/div>

\"Smoked<\/a>
Smoked Pork Butt<\/figcaption><\/figure>\n<\/div><\/div><\/div><\/div>
\"Apple<\/a>
Apple<\/a> Smoked Pork Butt<\/figcaption><\/figure>\n

\u00a0Next time you're looking to serve succulent pulled Pork I recommend using this Lucille's Apple<\/a> Smoked Pulled Pork Butt recipe.\u00a0 It just doesn't get any better than this!!<\/p>\n

Start by trimming the fat cap, excess fat, and silver skin from a 7 pound Costco Swift Premium Boneless Pork Butt.\u00a0 Rub the Pork well with Extra Virgin Olive Oil<\/a> and a generous amount of Lucille's San Francisco Mild dry spice blend.\u00a0 Double wrap the seasoned Pork Butt in plastic wrap and refrigerate overnight.<\/p>\n

\"Foil<\/a>
Foil wrapped Pork Butt<\/figcaption><\/figure>\n

When smoking a Pork Butt I prefer to use my MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill but you can use your favorite smoker making sure to maintain the proper temperatures.\u00a0 Preheat your smoker to 225\u00baF using Pacific Pellet Gourmet Apple<\/a> wood pellets and smoke your Pork Butt for 3 hours.\u00a0 Proceed by increasing the pit temperature to 325\u00baF until the Internal Temperature<\/a> of the Pork Butt reaches 160\u00baF.\u00a0 Double wrap the Lucille's Apple<\/a> Smoked Pork Butts with heavy duty foil and return to the 325\u00baF MAK 2 Star<\/a> until the Internal Temperature<\/a> of the Pork reaches 205\u00baF.<\/p>\n

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 )<\/p>\n

When pulling the smoked Pork Butt use food grade Silicone Barbecue Gloves as a precaution.\u00a0 You'll discover that after the FTC process the Pork Butt will still be too hot to handle with bare hands.<\/p>\n

My recipe takes approximately 11 \u00bd hours from start to finish where as a traditional smoked pulled pork recipe can take 18 to 24 hours.\u00a0 Trust me, based on reviews from satisfied family members and friends, no one will know what process you used!<\/p>\n

For planning purposes only<\/em>:<\/p>\n