Hoot’s Pulled Pork
There’s nothing quite like a slow-smoked Boston butt pulled fresh off the grill and slathered with Hoot’s Sauce. This recipe gives you tender, juicy pork with layers of smoky flavor—perfect for game days, family gatherings, or anytime you’re craving BBQ.
Ingredients:
- 7–8 lb Boston butt, brought to room temperature
- Mustard binder (enough to coat the meat)
- Your favorite seasoning blend
- Apple juice & apple cider vinegar (for spritzing)
- Hoot’s Sauce (Original, Sweet, or Sweet Heat)
Instructions:
- Preheat your pellet smoker to 275°F.
- Coat the Boston butt with a mustard binder, then season generously to taste.
- Place the butt in the center of the grill, fat side up.
- During the first 2–3 hours, spritz with a mix of apple juice and apple cider vinegar every 45 minutes.
- Continue cooking until the internal temperature reaches 200°F.
- Remove from the smoker and let the meat rest for at least 30 minutes to allow the juices to redistribute.
- Use two large serving forks to pull the meat apart into tender shreds.
- Serve with your favorite Hoot’s Sauce for the perfect finish.
Pro Tip: Pile it high on a bun for a classic pulled pork sandwich, or serve alongside slaw and baked beans for a plate of true Southern BBQ comfort.