Ape’s Pulled Pork

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After a few years of perfecting here is everyone’s favorite (that’s had it) pulled pork recipe. I will give detailed instructions on the smoking/bbq version, and a shortcut that just uses the oven.

Ready in: 12 hours 30 mins

Ingredients

Serves: 15

• 1/4 (17 ounce) bottle Tony Chachere’s Creole Butter & Jalapeno Injector Marinade
• 1/4 cup honey
• 1/4 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 1/2 (12 ounce) bottle beer
• 1 (6 pound) Boston butt pork roast
• 3 tablespoons Tony Chachere’s Creole seasoning
• freshly ground black pepper to taste

Preparation method

Prep: 30 mins | Cook: 12 hours

1. Whisk the marinade, honey, soy sauce, Worcestershire sauce, and beer together in a bowl. Use the injector that came with the jalapeno marinade to inject the pork roast with the beer marinade. Place the pork roast in a bowl, cover with plastic wrap, and refrigerate 8 hours.

2. Preheat a smoker or charcoal grill to 225 degrees F.

3. Rub the pork roast with the Creole seasoning and black pepper to taste.

4. Place the pork into the smoker, and smoke with 2 parts hickory to 1 part mesquite chips. Turn the roast over after 2 hours. Smoke a total of 4 hours, adding chips as needed to maintain the smoke.

5. Preheat oven to 225 degrees F.

6. Place the pork into a foil roasting pan and seal tightly with aluminum foil. Bake in the preheated oven for 8 hours until the roast is very tender.

7. Once cooked, drain off and reserve the juices. Shred the pork using two forks, and moisten with the reserved juices to taste. The rest of the cooking liquid can be used for cooking beans!Easy Cooking:

Rather than smoking, you can cook the pork in a 225 degree F oven for 12 hours.