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Recipe By: Chef Chris
Shared By Chef Roberto

Pull Pork

Ingredients

  • Pork Butt - 1 case
  • Bbq dry rub - 24oz
  • Bbq Sauce 1 gal
  • 1 cup salt
  • Jack Daniels - 4 cups (1 - 750ml bottle)

Directions

- cut each butt in quarters
- rub butts thoroughly with BBQ Spice
- Place pork on alto sham screens, leave room in between pieces of pork.
- add screens to the Alto Shaam and use the smoked pork butt recipe (225 for 3.5 hours). Place a 6 inch hotel pan on the lowest possible shelf, this will catch all the pork drippings.
- in a large sauce pot, heat 4 cups of Jack Daniels and reduce to 3 cups, add barbecue sauce, and set aside.
- remove pork butt from the smoker and divide pork evenly between 2 lexan. Reserve 4 cups of pork drippings from the 6 inch hotel pan, mix with one cup of salt.
- DO NOT REMOVE THE SMOKER CHIP PAN. USING THE SHAMM SPRAYER, SPRAY THE BOX UNTIL ALL AMBERS ARE EXTINGUISHED. IF YOU ARE UNCERTAIN OF THIS PROCESS PLEASE ASK A CHEF
- Divide the Jack Daniels barbecue sauce mix between the two lexan’s.
- divide the 4 cups of pork dripping/salt mixture to the lexan as well.
- start pulling the meat, using two large serving spoons. (Do not shred the meat, pull it apart to thumb size pieces.
- spread pork over sheet pans and cool in walk-in
- once the pork has cooled thoroughly, portion into small vac pac bags
- Label, date, and store in freezer.

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