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Pellet Smoked Pulled Pork - Kansas City Style

By robhughes72 (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 12-24 hours marinating if possible.
  • More effort
  • Makes This will make around 7-9 lbs of pulled pork, will be enough for 20 baps easily.
This is a low and slow pellet smoked version of pulled pork. Unlike a UK style slow cooker version, this version does not get mixed with onion and BBQ sauce to complete the cooking. The meat is injected with a special mixture, from the heart of Kansas City, this is a tried and tested Kansas BBQ favourite. Serve in soft white baps.
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Ingredients

  • 8 - 10 lb Pork Butt, bone in (Can use a boneless or pork shoulder)
  • 2 Cups of Apple Juice (mixed with approx 1/4 cup of Worcester Sauce
  • Pork Dry Rub - Ideally Rib Masters Rib Rub (This is a sweet heat rub, can use the chicken version)
  • Optional - 1/3 Cup Meat Church BBQ Hog Injection dry powder

Method

  • STEP 1
    Unpack, wash and pat dry the pork joint and trim most of the fat off (usually a thick slab on the front) - Rub generously all over and get the rub into all the knocks and crannies.
  • STEP 2
    Wrap with film wrap and keep in a fridge over night. Mix approximately 1 cup of the apple juice mix with the 1/3 cup of hog injection in a bowl. Pour the other half into a spray container.
  • STEP 3
    Approximately 1 hour before cooking (11 hours before serving time) take the meat out of the fridge and put into a disposable baking / roasting tin. Inject into at-least 8 places using the apple juice / hog injection mixture. Turn the grill on to reach 380 f
  • STEP 4
    Once the grill has reach temp, place the roasting tin in - cook meat for 30 minutes then turn over, cook for another 30 minutes then cover the meat in foil. Turn grill down to 235. When the grill reaches this temp, unwrap the meat. BBQ the roast for 6 hours - spritzing meat every hour with the remaining apple juice mixture.
  • STEP 5
    Insert a meat probe into the meat, so the end is in the centre but not touching the bone. Cook for 1 hour 20 minutes per lb in total, so an 8 lb roast will have another 3.5 hours (it's already cooked for 7 hours right) 10 lb roast another 6 hours. Cook until the meat reaches 195 anyhow, but the above is a good marker. Once cooked, wrap in foil let it sit in for at least 1 hour before shredding. Serve in a soft white bap, you can use BBQ sauce or apple Sauce (British twist) if you like.
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