Pulled Pork

Off the shelf: 4 lb. pork butt, fat removed and layered
across the top for the smoking.

We found this recipe for pulled pork on the traegar.com recipe site. What got our attention was the ease of the procedure and the promise of something "new and different."

Ingredients: 

1 (6 to 9 lb) Pork Shoulder/Butt
Rub
2 C  Apple Cider
Aluminum Foil

Procedure: 

Start the smoker (Traegar)  on "smoke" for 4-5 minutes with the lid open. Set the temp at 250 and preheat, lid closed for 10 - 15 mins.

Trim excess fat off the meat.  Generously season with your favorite rub, here's a link to mine, on all sides of the meat.

Place the meat directly on the grill and cook until the internal temperature in the fattest part is 150 degrees (about 3 hours - give or take). Remove from the smoker.

Stack 4 layers of aluminum foil large enough to wrap the meat on all sides. Pour the apple cider (or beer, or coke - not diet - or whatever you prefer) over the meat and foil all sides creating a leak-proof seal.

Replace on the grill, still at 250 degrees, and cook until the internal temperature in the fattest part of the meat is 204 degrees, another couple of hours, or so, depending on the size of meat and weather.

Remove from grill and allow 45 mins for the meat to rest while still wrapped.

Open the foil, pour off the juices into a fat separator, place the meat in a dish large enough to pull it apart with a pair of forks, remove and discard the bone, if any, and excess fat.  Add the separated liquid back to the meat and season to taste with additional rub,  mix, and if you wish, add a few dollops of your favorite bbq sauce, mix again.

Serve either alone, in one of your favorite recipes, or as a sandwich on fresh hamburger buns.

Leftover pulled pork can be stored in the refrigerator, in sealed container, for up to 4 days.