Pulled Pork

This is a straightforward method for making delicious pulled pork. The "Fajita" seasoning gives it nice color and just a little heat. Adding the Mike's Hot Honey gives it a touch of sweet.

Ingredients
  

  • Pork butt, bone in 8-10 lbs
  • 1/4 cup Meat Church Fajita seasoning
  • 1/4 cup butter
  • 1 cup apple juice
  • 3 Tbsp Mike's Hot Honey

Instructions
 

  • Get the cooker running at 250-275 degrees. I use a Weber kettle with a Slow-n-Sear insert, which creates a two zone fire, with a water barrier. Note: I refilled the Slow-n-Sear charcoal basket two times during the 10-hour cook.
  • Open the thawed pork butt. Rinse it off and pat it dry. Apply the Fajita rub generously to all sides and pat in. (I did not use a binder).
  • Place on the cooker uncovered, with the fat side down. Cook until the internal temperature reaches 165 degrees. Note: I did not spritz/spray, but I did rotate the pork several times to balance out the cooking.
  • Remove from the cooker and place in a 1/2 foil steam pan. Pour the apple juice in the bottom of the pan. Apply another layer of the Fajita seasoning to the top of the pork butt, and then put on a generous stream of Mike's Hot Honey. Last, put several large patties of good quality butter on the to butt. Cover with foil and crimp the seams so that the pork can braise. Note: Keep the thermometer in the meat and wrap the foil around the cord.
  • Increase the temp of cooker to 275-300, and cook until the meat is 203 degrees. Check for tenderness with a skewer or meat thermometer.
  • Pull from cooker, and let it rest for at least 1 hour.
  • The pan will be full of juices, and we want to keep these, but we want to separate the fats from the juice. I use a pancake dispenser. Pour the contents of the pan into the pancake dispenser, and let the juice settle to the bottom. Then put the juices in a separate 1/2 steam tray pan.
  • Pull the pork. I do it by hand so that I can remove any unrendered globs. Put the good pieces in the same steam tray with the juices.
  • Sprinkle the pork with some additional fajita seasoning and then mix together with the juice. That's it!