Pulled pork

Pulled pork


  • A large pork butt with skin removed and about 1/4 inch fat cap

  • Bourbon mixed with apple juice for injecting into meat (optional)
  • American yellow mustard
  • Fat Daniel's Dixie Dust - All Purpose Rub
  • Fat Daniel's BBQ Spice Rub


  • Tie up the joint with string
  • Inject the meat with a mixture of bourbon and apple juice (optional)
  • Coat all sides of the meat with a thin layer of yellow mustard to act as a binder for the rub
  • Shake over a generous amount of Dixie Dust and then BBQ Spice Rub and pat into place
  • Cook on indirect heat at 110degC / 230degF
  • Place directly on the grill with the fat cap on the bottom if your heat source is from below or on the top if your heat source is off to the side so the heat will come over the top of the meat
  • Cook for 8 - 12 hours* until the internal temperature reaches 95degC / 203degF
  • Once the bark has set, around the time when the temperature stalls (65-76degC / 150-170degF) place the meat in a baking dish to help hold it together when you remove it as it will be fall-apart tender when fully cooked (it also means you retain some of the delicious cooking and resting juices)
  • Once the internal temperature reaches 95degC / 203degF
  • Remove the string and shred the meat
  • Serve in a brioche bun with BBQ sauce and pickles 

*NOTE the cooking time can vary hugely (in the video ours took 20 hours!). If you ned to speed it up, wrap the meat in foil or butchers paper when it reaches the stall, although this will mean your bark will steam and soften


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