Sometimes, you just need a big ol’ batch of tasty food to feed a hungry group. Pulled pork is the perfect party dish all year round, whether a summer fiesta or winter post-ski pigout (literally). Fatty and flavorful, you can smoke up big chunks of pork to feed the crowd. Pulled pork is also very versatile, as there are endless toppings, spices and sauces you can add to pump up the flavor volume.
Since pork inherently pairs well with sweet flavors, we usually inject the raw butts with sweet-savory brines before cooking. Apple juice or Dr. Pepper, mixed with some salt, pepper, garlic and spices. The outside gets a generous coating of salt, pepper, garlic, onion and paprika. Smoke for about 90 minutes per pound to your final temp, let it rest, and then get to shredding!
And don’t skimp on the toppings! Onion rings. Cole slaw. Pickled jalapenos. Hatch chiles. And of course, your favorite BBQ sauce.