Pulled Pork
A classic game day dish done right
Method
Charcoal grill
Ingredients
One bone in pork butt, mustard, Meat Church The Gospel rub, brown sugar, pure Irish butter, apple juice
Steps
The night before, apply mustard binder and season generously with The Gospel, then refrigerate
Prepare smoker at 250 degrees F
Smoke pork butt until internal temp hits 170 degrees F
Remove from smoker and place in aluminum pan
Top with brown sugar, butter, The Gospel seasoning, and apple juice
Cover pan tightly with foil, then return to smoker and cook until internal temp reaches 205 degrees F
Rest 15 minutes, then pour excess juice from pan into fat separator
Shred pork, season with The Gospel, and add back liquid (with fat removed) to taste
Serve up and enjoy! Goes great as sandwich, taco, nachos, or as is
Inspired by Meat Church Hickory Pulled Pork recipe