Shapeshifter Pulled Pork

Classic BBQ meets global flavor. This pork butt is cooked low-and-slow to tender perfection, then hit with our Till Zest Do Us Part sauce for a zingy finish. Whether you’re feeding a crowd or stockpiling leftovers, this one’s worth the wait. I use a Weber Smokey Mountain at home, so make sure you are planning/adjusting for what equipment you have!

Note: This recipe makes a lot of extra rub which you can store in an airtight container until your next cookout. Also works well for ribs!

Directions

1. Preheat your smoker to a steady 250°F. You can also run your smoker a bit hotter if you have a tighter timeframe - up to 275°F.
2. With a sharp knife, score the fat cap on your pork butt in a cross-hatch pattern. This will allow for maximum surface area, helping the thicker fat portions render beautifully as it smokes.
3. Depending on what you have on hand, place your pork butt on a foil lined baking sheet or in a very large mixing bowl - this is so we can season without making a big mess.
4. Lightly slather your pork butt with lukewarm water, then generously season to ensure full coverage. Don’t hold back—this is where the flavor starts. Make sure you get into every nook and cranny!
5. Transfer your rubbed pork butt to the center of your smoker with the fat cap facing up.
6. Let the pork butt cook until an instant-read thermometer (or a leave-in probe) reads 195°F. This could take around 11-14 hours, depending on the size of your pork butt, the consistency of your smoker’s temperature and how hot you are cooking it. 
   
   Pitmaster note: After the first 2-3 hours, you can spritz your pork butt with a 50/50 mixture of Apple Cider Vinegar (ACV) and Water or Apple Juice and ACV - I usually don't spritz my pork butts but it is up to whatever you like! Spritzing is thought to keep the meat surface moister to allow more smoke adhesion and bark creation. If I do use a spritz, it's usually more targeted to moisten up any spots that look a little too dry.
7. Once you reach the 195°F threshold, using a thermometer probe or skewer - poke into the pork to the bone. We are looking for probe tender meat - meaning the probe/skewer has no resistance when sliding in and out. This can occur anywhere from 195-208°F for pork - every piece of meat is different so keep that in mind.
8. Once you have achieved probe tender, take your butt off the smoker and place it onto a foil lined baking sheet and let rest for 30 minutes. We are trying to stop the cooking process at this time. 
9. If you are serving later, wrap your pork butt in a double (or triple) layer of foil - ensuring that you create a wrap that minimizes juices leaking out and transfer your pork butt to into a cooler or your oven set to the lowest possible temperature (at least 145°F) to rest until ready to serve. If you need to hold it overnight, keep it in your oven between 145-160F.
10. When you’re ready to serve, throw the butt into a large pan and shred (you can use the shoulder blade as a makeshift shredder) and generously wet down the meat with Till Zest Do Us Part sauce for that delicious zing.
    

Enjoy your Shapeshifter Pulled Pork with all your favorite sides or piled high on a soft bun!