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.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20and%20Braised%20Pulled%20Pork/DSC_5581_zps6f71edc6.jpg)
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.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20and%20Braised%20Pulled%20Pork/DSC_5586_zpsda865b63.jpg)
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.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20and%20Braised%20Pulled%20Pork/DSC_5601_zpsb3865752.jpg)
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.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20and%20Braised%20Pulled%20Pork/DSC_5604_zpse55c1b07.jpg)
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.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20and%20Braised%20Pulled%20Pork/DSC_5618_zps6a5dd4be.jpg)
Shredded!
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20and%20Braised%20Pulled%20Pork/DSC_5622_zps6f166af7.jpg)
Plated with some homemade macaroni salad.
![](http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Smoked%20and%20Braised%20Pulled%20Pork/DSC_5626_zps5cec2ff5.jpg)
Great flavor, moist, tender and juicy. My wife says this is the way I should do our pork butts all the time.