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Hawaiian Punch Pulled Pork
Serves 20
1440 mins prep
12 mins cook
1452 mins total
A delicious twist on a classic!
Crosshatch your pork butt to allow deeper flavor penetration from the rub, Hawaiian punch, and smoke flavor
Place pork butt in a large pot or storage container and fill with Hawaiian Punch to cover meat, place in fridge overnight
Heat smoker to 250F
Liberally cover pork butt with Pork'N Rub from Blazing Star BBQ on all sides. Allow to sit at room temperature for 20-30 minutes to let BBQ rub absorb into meat.
Place on smoker and leave lid closed for the first 60-90 minutes to let the rub set. When rub is not wet or tacky any longer it's time to spritz the meat to keep moist.
Spritz with a 50/50 mix of Hawaiian Punch and water every 30-45 minutes until pork hits 165F internal
When meat hits 165F, place in aluminum pan and fill about 1 inch of Hawaiian Punch on the bottom, cover tightly with aluminum foil, and place back in smoker until meat hits about 200F internal.
Test meat with meat thermometer to feel if it's done. You'll know it's done when you can put the probe in with little to no resistance from the meat.
Allow meat to rest for a minimum of 2 hours before pulling it. Keep it in a cooler, or in your oven at the lowest setting. I prefer to rest mine for 3-4 hours.