STUFFED PULLED PORK Watch the full cook

STUFFED PULLED PORK

★ 4.3 · 6 ratings · by the BBQ Pit Boys

Not all Pulled Pork is the same. Watch this detailed stuffed Pork Shoulder recipe by the BBQ Pit Boys that Bobby Fame turns into a Pulled Pork sandwich. Remember, this is all “low and slow” so kick back and put your feet up. And, if the hunger pains get to you real easy, then go get that PB sandwich and cold beer right now before you hit that play button.

Prep10 min
Cook8 hrs
Serves8
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stuffed pulled pork recipe
BBQ

Stuffed Pulled Pork

Author: BBQ Pit Boys

No ratings yet

Servings

8

Prep Time

10 minutes

Cook Time

8 hours

Not all Pulled Pork is the same. Watch this detailed stuffed Pork Shoulder recipe by the BBQ Pit Boys that Bobby Fame turns into a Pulled Pork sandwich. Remember, this is all “low and slow” so kick back and put your feet up. And, if the hunger pains get to you real easy, then go get that PB sandwich and cold beer right now before you hit that play button.

Ingredients

  • Pork Shoulder AKA Boston Butt ( about 8 lbs )
  • Salami
  • Prosciutto
  • Capocollo

The Rub

  • 1/4 cup Paprika
  • 2 Tbsp granulated onion
  • 1/4 cup raw sugar
  • 1 Tbsp Cayenne pepper
  • 1/8 cup SPG

Directions

  1. Mix the dry ingredients well.
  2. Trim off any excess fat and leave the fat cap in place on the pork butt.
  3. Take a filet knife and poke a few holes in the pork should , make the incisions deep enough to plug each hole with a slice of cured meat.
  4. Apply the dry rub all over the pork, cover it well as this is going to form the crust as it cooks.
  5. Plan on it taking about 1 hour per pound of pork at around 250 degrees f ( 122 degrees C )
  6. Pour about 2/3 chimney full of charcoal to your grill and light the remain 1/3. Place the lit coals on TOP of the unlit coals. this will give you the slow burn you want to cook this pork butt.
  7. Place a water pan on the fire grate level and fill it with water.
  8. Place the pork butt on the grate OPPOSITE the hot coals for INDIRECT HEAT.
  9. About every 45 minutes to an hour, spray the pork butt with a mix of apple cider vinegar and water mix. ( about 1 tablespoon of vinegar ).
  10. You can also add some wood chunks for some smoke. Don't use too much smoke, you only want to see a light clean smoke coming off the grill, too much smoke isn't necessary and it can also overpower the flavor if too much is used.
  11. Be sure to rotate the pork every so often to help get an even cook.
  12. Once the pork reaches an internal temperature of 190 degrees f ( 88 degrees C ), all of the connective tissue has broken down and the meat has become very tender. Take the pork off the grill and wrap it in heavy duty foil, then wrap it either in a blanket or place it in a cooler for about an hour, maybe an hour and a half. This will allow it cook to perfection.

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