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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.
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Prep Time 1 hour
Cook Time 12 hours
Course Main Course

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.