Asian Smoked Pulled Pork
This version of pulled pork is great for Banh Mi sandwiches. It has Asian spice flavors. No heat and no sweet.
Equipment
- Big Green Egg
Ingredients
- 8-11 lb Bone-in Pork Shoulder / Pork Butt / Boston Butt
Rub Ingredients
- 4 tablespoons Kosher salt
- 5 tablespoons Five spice powder
- 3 tablespoons garlic powder
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
Instructions
- Mix all of the rub ingredients together in a small bowl
- Score the fat cap
- Coat the entire butt with the rub mix, saving about 1/4 for application after the cooking is done
- Put on the smoker at 220 degrees until the internal temperature reaches 165, or until there is a nice mahogany-colored bark
- Put the butt in a foil pan (a half pan works fine), and cover with heavy-duty foil.
- Put back on the smoker and cook at 275 until the internal temperature reaches 205.
- Pull the butt off of the smoker. Remove it from the foil pan and place it in a new foil pan. Recover with foil and let it rest at least an hour. Putting the butt in a new pan allows you to work on the juices that are in the original pan.
- The Juice. Pour the cooking juices into a pancake dispenser. Let the grease rise to the top.
- Shred the pork, removing any fat globs.
- Pour some of the juice over the pulled pork to add additional moistness and flavor.
- Serve or food saver. If food saver, I recommend pre-freezing in bag-sized portions to prevent the juices from being squeezed out by the foodsaver machine.