Beazell's Cook Book

Pulled Pork by Mr. Beaz

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Pulled Pork - Contributed by Mr. Beaz  




1 Boston butt

Beazell's Cajun Seasoning BBQ Rub


Injectable marinade:

Apple Juice

Beazell's Cajun Seasoning BBQ Rub


1/2 cup BBQ sauce



To make the injectable marinade, add 1 cup of apple juice to a coffee cup. Add Beazell's BBQ Rub to your taste. Stir well.

Inject the marinade (as evenly as possible throughout the meat) into the pork butt the day before and rub generously with Beazell's BBQ Rub. Place pork butt in a sealed plastic bag, in the refrigerator overnight. 

I use wood (your preference on wood type) and charcoal to get the flavor that I'm looking for, but others may just use one or the other. Light fire in smoker/pit and when the coals are ready, the heat should be at 250 degrees (+ or – 20 degrees). Put the butt on close to the heat, fat side up and leave for 1 3/4 hours. After the 1 3/4 hours, flip it over, and let it go for another 1 3/4 hours. It's going to have a nice bark from this time on the smoker/pit!

After this time is up, put the butt in a pan and seal tightly with aluminum foil and allow it to cook for 6 hours or until completely cooked, at 250 - 275 degrees. At this point, you can either leave the pan on the pit and keep your fire going at the 250 degree mark, or you can put it in the oven to finish.

When it is done cooking, remove it from the heat and let it cool for about 15-30 min. Pull the bone out and start pulling the meat apart, putting the meat in a separate pan. When all of the meat has been pulled, take the au jus left in the pan and taste it; add some more Beazell's BBQ Rub if needed. Put the BBQ sauce in a bowl and add about 1.5 cups of the au jus (strained) and mix well. Pour this mixture over the meat in the pan but not enough that it puddles in the bottom; you want the meat to absorb as much as possible.

Put this on your favorite type of bread and enjoy!

***Optional - homemade coleslaw is wonderful when placed on the bun with the meat.


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