How To Cook Pulled Pork With TWICE The Bark!

How To Cook Pulled Pork With TWICE The Bark!

Elevate your pulled pork game with this tender, smoky pulled pork with twice the bark! Enjoy it on your pulled pork sandwich, with a homemade slaw recipe that will create a flavor explosion in every bite. 

You Will Need

  • 5lb boneless pork butt
  • ½ cup Pork injection
  • 1 tablespoon Kosmo's Moisture Magic
  • Kosmo's Q Sweet Honey Pecan rub
  • Kosmo's Q Dirty Bird rub
  • 1 gallon of distilled water
  • 1 package of Brioche buns

Slaw Ingredients

  • Cabbage: 292 grams
  • Yellow mustard: 120 grams
  • Sugar: 178 grams
  • White Vinegar: 22 grams
  • Salt & Pepper: to taste

The Prep

Cooking a flavorful pork butt begins with the prep work. First, let's give the pork butt some attention: filet the pork butt in half, and trim off any excess fat. This will create more surface area, meaning a more even cook and better flavor absorption.

Next, let's get the pork injection out of the way: Mix the Moisture Magic and Pork Injection together in a shaker. Once they are well combined, add 20 oz of distilled water and shake vigorously until all the injection ingredients have dissolved. Now, make the injections about 1 inch apart, at a 45º angle, ensuring that the injection mixture reaches deep into the meat. This will brine the pork butt from the inside, making sure every bite is flavorful.

After injecting the pork, pat away any excess fluids with a paper towel and drain any liquid that has accumulated in the pan. Let the pork butt marinate while you preheat your smoker to 300ºF (149ºC).

Finally, once the pork butt is well-marinated, give it a good seasoning. Start with a base coat of Dirty Bird rub, followed by a layer of Sweet Honey Pecan. The combination of these rubs will create a mouthwatering crust on the pork butt. Allow the seasoned pork to sit for a few minutes, letting the meat sweat through the rubs and absorb the flavors.

The Cook

By now, your cooker should be good to go! Place the seasoned pork butt on the smoker and close the lid. Sit back, crack open a cold one, and let the magic happen.

Cook the pork butt for about three hours, allowing it to develop that beautiful bark we all love. While the pork is cooking, take a moment to prepare the slaw. Mix the cabbage, yellow mustard, sugar, white vinegar, salt, and pepper together until everything is well coated. This tangy and crunchy slaw will perfectly complement the richness of the pulled pork on a sandwich.

At the three-hour mark, it's time to check the color of the pork butt. You're looking for a deep mahogany red color. When reached, pull it off the heat and wrap it in foil, with another layer of Dirty Bird and Sweet Honey Pecan rubs, along with 8 oz of water. Wrap tightly, taking care not to rip the foil (use a double layer for safety).

Now, return the wrapped pork butt to the smoker and cook it until it reaches a core temperature of 206ºF (97ºC). This slow and steady cooking process will result in tender, succulent pulled pork that falls apart with a touch.

The Payoff

Congratulations, you've made it to the payoff! Once the pork butt has reached the desired temperature, carefully remove it from the cooker and allow it to rest and steam for 30 minutes.

Only one thing left to do now: pull the pork! Use meat claws or forks to shred the meat into succulent, juicy strands. Get some lightly toasted brioche buns, and layer the tender pulled pork and top tangy slaw. The result should be melt-in-your-mouth tender, and equally as delicious!

Catch you on the next recipe!


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