This Pulled pork recipe is pretty simple. Many folks take cooking a Boston Butt very serious… this is not that kind of recipe.

The KEY to good pulled pork is GOOD MEAT and cooking it slowly at low temp. Really that’s it.

Berkshire pork is what the completion BBQ folks use and now so can you. Berkshire pork is a heritage breed of pork and  is naturally marbled and full of real pork flavor. So keep it simple and let the pork flavor shine. If you want to inject, marinate etc etc …go right ahead, but honestly you don’t need to.

Here two very basic ways to go. Spice rub or sauce basted.

1.Spice rub: Rub meat all over with liberal amount of fresh cracked pepper and Maldon salt ( the smoked variety is really great if weather prohibits using the grill). If you have a favorite spice rub by all means use it. There are many good options at the grocer and adding a teaspoon of  paprika( smoked if you have it) and 2 tsp brown sugar to 3 tsp Montreal Steak Seasoning is a great and simple option.Keep it simple!

My personal favorite is after liberally applying the S &P  use Dijon mustard( 1 part ) mixed with cider vinegar( 3 parts) and mop all over before placing on the grill. 

Preheat grill to 250 degrees. Place meat on grill fat side up. You may get a few flare ups from the melting fat- so keep the spray bottle full of water nearby. After an hour or two flip the meat. This is a slow process but worth the wait. Figure on about 45-min to an hour per pound. Check with accurate meat thermometer. It will not pull easily until the internal temp reaches 190 degrees. (although it certainly will be tasty)

Remove from grill and let rest for 15-20 minutes. Using two forks begin to ‘pull’ meat into pieces. Serve with your favorite sauces and bread and an icy cold beverage. ( some say sweet tea is the only appropriate option others a frothy beer)

If weather is not conducive to a day by the smoker outdoors…Use your oven set at 250 or a large crock pot. This is not hard- Low & Slow.