ArnieTex Pulled Pork on the recteq | recteq

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Difficulty: Beginner

Pork

ArnieTex Pulled Pork on the recteq

ArnieTex

Prep Time: 10 min

Cook Time: 10 hrs

Difficulty: Beginner

Pulled pork is a delicious and iconic barbecue classic, and even better when smoked on the X-Fire Pro.

Instructions

Step 1: Burning the recteq Mesquite Pellets, set the X-Fire Pro to 225°F on Smoke Mode.
Step 2: Make a slather by mixing the mustard, chili powder, and 1 tsp apple cider vinegar.
Step 3: Slather the pork butt then give it a nice coat of Ron’s Screamin’ Pig Rub.
Step 4: Mix up your spritz using the water, apple cider vinegar, soy sauce, and Worcestershire sauce.
Step 5: Place the pork butt on the X-Fire Pro and smoke the pork butt for 4 hours rotating and spritzing every hour, then bump up the temperature to 250°F.
Step 6: Transfer the pork butt to a double sheet of butcher paper and wrap the pork butt. Place the pork butt back on the grill, insert the meat probe, and cook until the internal temperature is 205°F.
Step 7: Rest the pork butt for 1 hour before unwrapping, transferring to a serving tray, and pulling it apart.
Step 8: Mix in 1 cup of Mild Gourmet BBQ Sauce and a few shakes of Ron’s Screamin’ Pig Rub to the pulled pork.

Ingredients

Serving Sizes

1 Pork Butt(s) (12-14 pounds)
1 tablespoon(s) Mustard
¹/₈ teaspoon(s) Chili Powder
1 teaspoon(s) Apple Cider Vinegar
³/₄ cup(s) Ron's Screamin' Pig Rub
1 cup(s) Water
1 teaspoon(s) Worcestershire Sauce
2 ounce(s) Apple Cider Vinegar
1 teaspoon(s) Soy Sauce
1 cup(s) recteq Mild Gourmet BBQ Sauce

For Serving

12 Hamburger Buns
12 cup(s) Cole Slaw

Tools Needed

Step 1: Burning the recteq Mesquite Pellets, set the X-Fire Pro to 225°F on Smoke Mode.
Step 2: Make a slather by mixing the mustard, chili powder, and 1 tsp apple cider vinegar.
Step 3: Slather the pork butt then give it a nice coat of Ron’s Screamin’ Pig Rub.
Step 4: Mix up your spritz using the water, apple cider vinegar, soy sauce, and Worcestershire sauce.
Step 5: Place the pork butt on the X-Fire Pro and smoke the pork butt for 4 hours rotating and spritzing every hour, then bump up the temperature to 250°F.
Step 6: Transfer the pork butt to a double sheet of butcher paper and wrap the pork butt. Place the pork butt back on the grill, insert the meat probe, and cook until the internal temperature is 205°F.
Step 7: Rest the pork butt for 1 hour before unwrapping, transferring to a serving tray, and pulling it apart.
Step 8: Mix in 1 cup of Mild Gourmet BBQ Sauce and a few shakes of Ron’s Screamin’ Pig Rub to the pulled pork.

Chef Pairings

Serve as sandwiches with coleslaw and extra sauce, or make tacos with your choice of salsa.