• Recipes

Shapeshifter’s House Pulled Pork

Prep Time: 15 minutes

Cook Time: 11-13 hours

Serves: 8-10 people

Shapeshifter’s House Pulled Pork

ingredients

Ingredients

<ul>
<li>Boston Butt (bone in) - 8-10 lbs</li>
<li>Dark brown sugar - 250g</li>
<li>Cane sugar - 250g</li>
<li>Kosher Salt - 250g</li>
<li>Coarse Black Pepper - 250g</li>
<li>Gochugaru</li>
<li>Paprika</li>
<li>Ground Rosemary</li>
<li>Granulated garlic</li>
<li>Granulated onion</li>
<li>Til Zest Do Us Part</li>
</ul>

Equipment

<ul>
<li>Boston Butt (bone in) - 8-10 lbs</li>
<li>Dark brown sugar - 250g</li>
<li>Cane sugar - 250g</li>
<li>Kosher Salt - 250g</li>
<li>Coarse Black Pepper - 250g</li>
<li>Gochugaru</li>
<li>Paprika</li>
<li>Ground Rosemary</li>
<li>Granulated garlic</li>
<li>Granulated onion</li>
<li>Til Zest Do Us Part</li>
</ul>

Overview

Classic BBQ, meet global flavor. This long-haul pork is low-and-slow cooked 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.

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. 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!
  4. Place your pork butt in the center of the smoker with the fat cap facing up.
  5. Let the pork butt cook low and slow until an instant-read thermometer (or a leave-in probe) reads 195°F. This should take around 12-14 hours, depending on the size of your pork butt, the consistency of your smoker’s temperature and how hot you are cooking it.
  6. 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 195-205°F - every piece of meat is different so keep that in mind.
  7. Once you have achieved probe tender - wrap your pork butt in a double (or triple) layer of foil - ensuring that you create a wrap that minimizes juices leaking out.
  8. Transfer your pork butt to into a cooler or your oven set to the lowest possible temperature (at least 140°F) until ready to serve. Ideally, you will want your pork to rest at least an hour but you can hold it much longer as long as you can ensure food safe temperatures for the butt. If holding overnight, remove from the cooler and place in an oven on a sheet tray at no lower than 140°F.
  9. 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 our Till Zest Do Us Part sauce for an added hit of tangy brightness.

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

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