I “borrowed” the recipe from this
. It is a variation of the
Hawaiian Pulled Pork that was shown on Diners, Drive-ins and Dives.
I cut up a 6 pound pork butt last night into softball and baseball sizes. I seasoned the pieces with Lambert’s Sweet Rub O Mine.
Put into the refrigerator for an overnight rest. Here they are getting up to room temperature while my WSM is heating up.
WSM heated up to 225 and pork put on. I am using KBB with a few chunks of apricot and maple wood. Going to smoke it for 3 hours.
At the 3 hour mark I pulled the cut up pork butt off the smoker and put it in a pan. I then used a can of Guinness Draught
and a half bottle of water and put enough in there to cover about a third of the pork pieces.
Wrapped the pan in foil and put back onto the WSM for the next 5 hours. This is a timed cook, not a by temperature cook.
At the 5 hour mark it is done. I had to check to see how tender it was and I barely twisted it with my tongs and it was fall
apart tender and juicy.
Shredded!
Plated with some homemade macaroni salad.
Great flavor, moist, tender and juicy. My wife says this is the way I should do our pork butts all the time.
