Dangerous Duos: Pulled Pork

This smoked pork butt recipe combines Ranch & Rifle’s BBQ Rub for savory depth and their Hot Honey Rub for a touch of sweet heat, resulting in a mouthwatering, juicy pulled pork perfect for sandwiches, tacos, or as a main dish. The pellet grill infuses a smokey flavor that enhances the pork's rich seasoning for an unforgettable barbecue experience.

Ingredients

• Pork Butt: 8-10 pounds, bone-in

• Yellow Mustard: 2-3 tbsp (to help the rub adhere)

• Ranch & Rifle’s BBQ Rub: 3 tbsp

• Ranch & Rifle’s Hot Honey Rub: 3 tbsp

• Apple Juice or Apple Cider Vinegar: ½ cup (for spritzing, optional)

For Serving:

• BBQ Sauce: optional, for extra flavor

Instructions

1. Preheat the Pellet Grill

   • Set your pellet grill to 225°F. Preheat with the lid closed for 10-15 minutes to ensure a steady smoking temperature. Applewood or hickory pellets work great for pork, adding a subtle, sweet smokiness.

2. Prepare the Pork Butt

   • Pat the pork butt dry with paper towels to remove excess moisture.

   • Rub a thin layer of yellow mustard over the entire pork butt to help the rub stick.

   • First, coat the pork with Ranch & Rifle’s BBQ Rub, pressing it into the meat to create a base layer of flavor.

   • Then, generously sprinkle Ranch & Rifle’s Hot Honey Rub over the top to add a touch of sweetness and mild heat. Ensure all sides are thoroughly covered.

3. Smoke the Pork Butt

   • Place the pork butt directly on the grill grates, fat side up. Close the lid and smoke at 225°F for 6-8 hours, or until the internal temperature reaches 160°F.

   • Every 1 hour, spritz the pork with apple juice or apple cider vinegar to keep it moist and enhance the flavor.

4. Wrap

   • Wrap the pork butt in foil or butcher paper once it reaches an internal temperature of 160°F.

5. Rest the Pork Butt

   • Once the pork reaches 195-205°F, remove it from the grill. Let it rest for at least 30 minutes to allow the juices to redistribute.

6. Shred and Serve

   • After resting, unwrap the pork remove the bone and use it to chop and shred the meat. Mixing the bark into the shredded meat for added texture and flavor.

   • Serve with BBQ sauce if desired or as-is to enjoy the full flavor of the rubs.

Tips

• Temperature Accuracy: Use a meat thermometer to monitor the internal temperature of the pork butt to achieve the perfect tenderness.

• Serving Suggestions: Enjoy the pulled pork on buns, tacos, or on a plate with classic BBQ sides like coleslaw, cornbread, or potato salad.

This smoked pork butt combines the best of Ranch & Rifle’s BBQ and Hot Honey Rubs, offering a rich, smoky flavor with just the right amount of sweetness and spice.

Enjoy!