Jim Beam® Pulled Pork

Directions

Ol’ Hick Pulled Pork Rub can be found here.

1. Turn on pellet grill to 225°F
2. Using a sharp knife, remove the thick fat cap on top of the pork butt.
3. Pour a little Jim Beam® Bourbon on the pork butt that will hold the rub. A spray bottle of Jim Beam® works great too!
4. Rub the pork butt with the Ol’ Hick Pulled Pork Rub
5. Place the pork butt directly on the pellet cooker.
6. After 7-8 hours, once you get the color you are looking for, (around 165°F internal temp) remove the pork butt and place on large, heavy duty aluminum foil.
7. Pour the Jim Beam® Maple Bourbon BBQ Sauce around the outside of the pork butt and then seal the aluminum foil.
8. Return to the cooker for another 3-4 hours. 
9. Once the internal temp gets to around 205°F, it’s done. This can also be determined if a fork can easily glide through the meat.
10. Remove from the cooker and let rest in a cooler for 1-3 hours.
11. When ready to eat, pull from the cooler and start shredding!