I started by creating my favorite meat flavor injection, which is a combination of 4 cups apple juice, 1 cup apple cider, 1/4 cup sugar, and 1/4 cup salt. I then transfer to a pot until hot, but not boiling. I then inject it in a 5-8 lbs of Boston Butt. Once all of the solution is injected, I add my all time favorite dry applewood rub from McCormick. The first part is then done. I then transfer the pork butt start my smoker it for 12-14 hours at 225 F. This actually makes the pulled pork so good, it's SMOKING!! Yes, smoking! The pulled pork retains the smoky flavor, and is oh so tender!
Even with this preparation and cooking process, sometimes my pork ends a little dry. I need to improve on my consistency. So I ended up searching and researching again on YouTube, blogs, oh you name it. Finally, I came across with an article about BRINING. This is when you need to soak the meat in a brining solution and leave it there for 48 hours. The meat will absorb all the flavors from the solution which makes the flavor longer and the meat tastier.
I watched a video in YouTube about how to brine. I apologize, I forgot the channel's name, but I will update my blog once I find his name and channel.
I am so excited to try it. I ended up modifying some parts because that is what I love to do, experiment! You can expect me trying to add/change/delete something that is not part of the recipe itself. But you can also expect that the food will still end as good, if not better.
This BRINING SOLUTION calls for a 5-8 lbs pork butt.
8 cups apple juice
1 cup apple cider vinegar
1/2 cup brown sugar
3/4 cups salt
3 cups water
1/2 cup Worcestershire sauce
3 tbsp. applewood dry rub or any of your favorite meat rub
3 dry bayleaves
Mix everything in a big pan, then pour in another big container with the meat in it. The meat should be submerged in the brining solution. Cover and put in the fridge for 48 hours. This is good for a 24-hour brining too, but 48 hours absorbed the flavor longer.
After 48 hours, remove the meat from the brining solution (DON'T TAP IT DRY). Lay the meat in a baking pan, cover the meat with your favorite dry rub. I use the same apple wood rub since I love the smell and flavor of the rub. Transfer the meat to your roasting rack ( Of course, I use our very own Kitchenatics cooling and roasting rack). You need to make sure that there is pan underneath the roasting rack in case some juice from the meat will leak. Our roasting rack fits the half sheet bake pan perfectly.Smoke it at 225F for 4 1/2 hours. Spray the meat with apple juice every hour to keep the moisture.
www.kitchenatics.com
After 4 1/2 hours, transfer it in a foil (enough to wrap the meat), spray some apple juice again, then wrap the meat with the foil. Return it on the roasting rack. Transfer the roasting rack to your oven, bake it for another 4- 4.5 hours at 275F or until the internal temperature reaches 195-200 degrees.
It is best to use meat thermometer to check its doneness. This has been my issue for quite sometime. I didn't use meat thermometer. Finally, I purchased a digital thermometer. I can get the exact meat temperature without hassle. The estimated time in the oven depends on how many pounds of boston butt you have. In this recipe, I use 6 lbs. but the brining solution can submerge up to 8 lbs of Boston Butt.
Once the internal temperature reach 195-200 F, let it rest for two hours. Check it first to make sure your desired meat color and tenderness has reached, if not, throw it back in the oven for couple of minutes. This doesn't happen though whenever I use my digital meat thermometer. I will post a separate blog about the best one that I have got so far. I tried 4 different kinds.
After 2 hours, shred the meat. You can use any meat drippings from the pulled pork as sauce. Simple heat it, and add your favorite barbecue sauce to thicken it. It is actually good. I always love Sweet Baby Ray's Barbecue Sauce
Get the rack at: www.kitchenatics.com
I did quite well, thank you very much. My friends loved it! We made pulled pork sandwich out of it, along with some side salad for the adults. For my kids who are big rice-eaters, I made a separate Fajita Rice Pilaf to go with it.
Available for purchase at: www.kitchenatics.com
