Step 1

Make the brine preferably the day before. This has to cool down before injecting. Mix 100 grams of All Brine with 1 liter of boiling water. Stir well and allow to cool.

Step 2

Remove the fat cap. This fat cap has no benefits and ensures that one side of your meat can not be covered with rub. So get rid of everything. Due to the intramuscular fat the Butt will not become dry. Also remove the connective tissue between the muscles, this is a white transparent membrane that becomes tough during preparation

Step 3

Now inject the butt with the brine. Use a special injector for meat. Make a small rotating movement (create a pocket) and inject a little liquid into the meat. You use approximately 300-400 ml of brine for the entire Butt.

Step 4

Use a good rub specifically for pork. We use the LetzQ pork rub in this recipe, but the pork rub from Smokey Goodness is also very good. Rub both sides of the Butt. You can use a lot of rub, because this determines the end results. The bark is very important.

Step 5

Heat the bbq to 110 degrees and prepare for indirect cooking. Add smoke wood, preferably apple wood, cherry wood, orange wood or if you want something heavier: beech wood. Then a bowl of water under the grill.

Step 6

Place the Butt on the grill. Now it is time to make the pig spray. Mix equal parts (100 ml) of apple juice, apple cider and whiskey. Don’t use an expensive whisky for obvious reasons. Spray the Butt every hour, the surface can be moist. After 5 – 6 hours the core temperature will be about 70 degrees and then it reaches the plateau phase or the “stall”. If you prepare the Butt overnight, it is best to skip the tin foil part. After all, you have enough time. Do the cook during the day and you will have to wrap up in tin foil to speed up the process.

Step 7

Place two strips of tin foil next to each other and place the Butt on top. Fold it tightly around the Butt and put the Butt back on the bbq. Another 6 hours of cooking to a minimum of 90 degrees. Preferably 92 degrees.

Step 8

When the Butt has reached 92 degrees, take it off the bbq to rest. Make a small opening in the tin foil and allow it to rest for at least 30 minutes. Meanwhile, make the coleslaw.

Mix 100 grams of shredded white cabbage, 100 grams of shredded red cabbage and 100 grams of shredded carrot together. In a separate bowl, mix 5 hefty tablespoons of mayonnaise with 1 tablespoon of mustard, 1 tablespoon of honey and 3 tablespoons of apple cider. Add the mixture to the cabbage just before preparation of the sandwiches otherwise it will become soggy. Add some chopped parsley and pepper and salt to taste.

Step 9

Now finally time to start pulling. Use 2 sets of gloves, the Butt is still hot. Or use bearclaws. If you do not have those you can do it with 2 large forks. Pull the Butt completely apart and do not forget to remove the bone. In the end you have a bowl with only small pieces. After pulling mix a nice bbq sauce through the meat. In this recipe we use American Stockyard Memphis Red BBQ sauce.

Step 10

Take a sandwich, preferably Ciabatta. Other buns are also an option, it is a matter of personal preference. Cover richly with coleslaw and pulled pork. Pour some extra sauce over the pulled pork and enjoy!