Ol’ Hick Pulled Pork
Cooking Pellet Type
Ingredients
Supplies
- Small Aluminum Pan
- Heavy Duty Aluminum Foil
Ingredients
- 8-10lb Pork Boston Butt
- Olive Oil
- Ol' Hick Pulled Pork Rub
Directions
Ol’ Hick Pulled Pork Rub recipe can be found here.
- Turn on pellet grill to 225°F
- Using a sharp knife, remove the thick fat cap on top of the pork butt.
- Rub olive oil on the pork butt.
- Rub the pork butt with the Ol’ Hick Pulled Pork Rub
- Place the pork butt in the small aluminum pan, then put on the pellet cooker.
- After 7-8 hours, once you get the color you are looking for, (around 165°F internal temp) cover the pork butt in the aluminum foil.
- Return to the cooker for another 3-4 hours.
- 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.
- Remove from the cooker and let rest in a cooler for 1-3 hours.
- When ready to eat, pull from the cooler and start shredding!
Cooking Pellet Type
Ingredients
Supplies
- Small Aluminum Pan
- Heavy Duty Aluminum Foil
Ingredients
- 8-10lb Pork Boston Butt
- Olive Oil
- Ol' Hick Pulled Pork Rub
Directions
Ol’ Hick Pulled Pork Rub recipe can be found here.
- Turn on pellet grill to 225°F
- Using a sharp knife, remove the thick fat cap on top of the pork butt.
- Rub olive oil on the pork butt.
- Rub the pork butt with the Ol’ Hick Pulled Pork Rub
- Place the pork butt in the small aluminum pan, then put on the pellet cooker.
- After 7-8 hours, once you get the color you are looking for, (around 165°F internal temp) cover the pork butt in the aluminum foil.
- Return to the cooker for another 3-4 hours.
- 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.
- Remove from the cooker and let rest in a cooler for 1-3 hours.
- When ready to eat, pull from the cooler and start shredding!