Pulled Pork with Maximum Bark
This pulled pork recipe emphasizes maximizing surface area for delicious bark flavor. The pork is smoked, wrapped, and sauced to perfection, creating a flavorful dish ideal for gatherings.
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Equipment
- Ninja Woodfire Grill or any smoker
- Foil pan
Ingredients
- 8 oz apple juice
- barbecue sauce
- pork rub
Instructions
- Chop the pork butt into healthy cubes for maximum bark surface area.
- Smoke the pork at 325°F for about 5 hours until it reaches an internal temperature of 170°F.
- Wrap the pork in a foil pan with apple juice, barbecue sauce, and additional rub. Seal tightly and continue cooking until the internal temperature reaches 205-210°F.
- Once done, let the pork rest for a while before shredding.
- Shred the pork in the juices and mix in remaining rub for added flavor.
Video
Notes
- Overnight brining or resting was not specified; consider marinating or resting to enhance flavor and tenderness.