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September 27, 2022
This recipe is cooked low and slow, giving you juicy pulled pork that melts in your mouth. You won’t believe how easy it is to smoke competition-style meat.
Pulled pork is the perfect meat for any occasion. It feeds a large crowd and is so versatile. Make my Classic Pork Butt for your next party or game-day get-together. It’s guaranteed to be a crowd-pleaser!
This is my Classic Pork Butt recipe with an applewood twist. I love using my custom-made rubs, injections, and sauces, but you can make this recipe your own! This fool-proof recipe will give you the juiciest pulled pork you’ve ever tasted.
This meat features a combination of honey, chipotle, and apple notes, topped with a tangy vinegar sauce. It’s the perfect balance of sweet and tart. This recipe always makes me think of Fall, but let’s be honest..it’s great all year.
Follow my tried and true method, keep an eye on your temperatures, and you’re bound to have a winning recipe that your friends and family will adore.
My Classic Pork Butt is as simple as it gets. This recipe uses just 6 ingredients to create competition-winning meat. It doesn’t get much better than this.
Here’s a list of the main equipment I used and how I set it up. All of these products have never steered me wrong. Check out the equipment and tools section to grab these items for yourself.
Pellet Grill/smoker. I used a Traeger Timberline 1300 to create the ultimate Classic Pork Butt. You can use the Traeger to grill or smoke, but this recipe is smoked low and slow. The Traeger makes gourmet meat without a lot of effort. This recipe is a great example of fix it and forget it!
When smoking a pork butt, I always remove the top rack of the grill. This ensures there’s enough room for your pork to cook smoothly. I place the pork butt on the middle rack and set a heavy-duty aluminum pan on the bottom rack to catch any juices.
This setup is optional, but it’s sure helpful in keeping your grill clean.
Pellets. I love using Royal Oak Charcoal Pellets to impart the pork with an exquisite, smoked flavor. These pellets are top-of-the-line and don’t include any fillers.
You can find a detailed procedure for this recipe in my video and recipe card. In the meantime, here’s a brief overview.
This pork butt was juicy and tender with a traditional BBQ taste. Make this recipe on the weekend for easy meal prep throughout the week.
Serve my Classic Pork Butt with additional BBQ sauce, coleslaw, and crusty bread. Other serving ideas include:
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days or vacuum-seal and store them in the fridge for up to 3 months.
Make sure your grill is at approximately 275º.
Mix your Pork Injection and Brine with apple juice or water which ever you prefer.
Once the injection is all mixed together, take your injection needle and start to inject you meat. Make sure you place the injection in a checkered pattern.
After your Boston Butt is injected, add a good layer of Heath Riles BBQ Apple Rub all over the meat.
Add as much of your Heath Riles BBQ Honey Chipotle Rub as you desire. There is not certain amount, it is all up to you!
Now that its all rubbed in, place your butt onto your grill and let it cook for 4 hours or until it reaches 160º internally.
After the 4 hours, pour your Heath Riles BBQ Tangy Vinegar BBQ Sauce all over your butt and wrap in aluminum foil.
Once we have our butt wrapped up, place it back on the grill. Add your probe to it and let it go to about 203º before we pull it off.
Once your butt has reached the proper degrees, take it off and place it somewhere to rest for about 2 hours. (You can rest it longer if you want to.)
Once it has rested, unwrap your butt and begin to shred it.
February 02, 2023
February 02, 2023
February 02, 2023