Smoked Big Red Pulled Pork

Are you looking for a unique twist on pulled pork? The pork butt is marinated in Big Red and seasonings then smoked on your pellet grill using Cookinpellets.com 100% Black Cherry Pellets. The smoky sweetness of the pellets elevates the marinated pork to the next level. Smoke On!

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Smoked Big Red Pulled Pork

Course

Entree

Cuisine

Meat

Servings

Ingredients

Pork

• Pork Butt
• Cookinpellets 100% Black Cherry Pellets
• 2 Liter Big Red Soda
• 20 oz Big Red Soda
• Molasses
• Fire & Smoke Society Pork Perfect Rub (or your favorite pork rub seasoning)
• Honey (for the wrap)
• Apple Cider Vinegar

Big Red BBQ Sauce

• 2 Cups Ketchup
• 1 Cup Brown Sugar
• 1 Tablespoon W Sauce
• 12 oz Big Red Soda
• Red Pepper Flakes

Course Entree Cuisine Meat Servings Ingredients Pork Pork Butt Cookinpellets 100% Black Cherry Pellets 2 Liter Big Red Soda 20 oz Big Red Soda Molasses Fire & Smoke Society Pork Perfect Rub (or your favorite pork rub seasoning) Honey (for the wrap) Apple Cider Vinegar Big Red BBQ Sauce 2 Cups Ketchup 1 Cup Brown Sugar 1 Tablespoon W Sauce 12 oz Big Red Soda Red Pepper Flakes

Instructions

Pre Cook

1. Remove pork butt from packaging and pat dry.
2. Trim any thick fat or stray pieces that may burn.
3. Place butt in a large container and pour a 2-liter bottle of Big Red over it.
4. Place in fridge for up to 24 hours.
5. Fill Your hopper with Cookinpellets.com 100% Black Cherry pellets.
6. Set smoker to 275° F.
7. Remove pork butt from Big Red brine and pat dry.
8. Score the fat cap.

   
9. Apply molasses to the butt for binder and for flavor.
10. Apply your favorite pork rub. (I used Pork Perfect from Fire & Smoke Society )

    

Cook

1. Place butt directly onto cooking grates.
2. Insert the temp probe into the butt and set the alarm to 165° F.

   
3. Spritz with apple cider vinegar and water mixture every hour after 3 hours of smoking.
4. When the temp reaches 165° F and your bark is set where you want it, remove it from the grill and place it into a foil pan.
5. Pour honey over the butt.
6. Pour a little Big Red into the pan, just enough to cover the bottom.
7. Wrap tightly and place back into the smoker.
8. Set your temp alarm to 200° F.
9. When the alarm sounds, feel to see if the meat is probe tender. If so, bring inside and rest for at least 1 hour.
10. Make the sauce by combining 2 cups of ketchup, 1 cup brown sugar, 1 tablespoon W sauce, 12 oz of Big Red soda, and red pepper flakes in a saucepan.

    

Post Cook

1. Remove foil wrap.
2. Begin to pull your pork.

   
3. Remove the blade bone and if it is clean, then you know you did it right!
4. Apply a little more pork rub and mix everything well.
5. Top the sandwich with your Big Red BBQ sauce and Enjoy!
6. Smoke On!

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