Tyson Pulled Pork

Posted on Friday, May 29th, 2020 in appetizer, barbecue, main dish

A tasty pulled pork recipe that anyone can conquer.

Pulled pork is a barbecue classic. Pulled pork is made from pork butt (or pork shoulder). This large cut of meat is a must for many delicious BBQ recipes like nachos, sandwiches, and tacos.

All it’s going to take to smoke up a delicious pork butt is some trimming, seasoning, and temperature monitoring. You’ll be eating barbecue joint quality pulled pork in no time. This pulled pork recipe is perfect for parties, holiday dinners, or any special occasion, as it’s easy to make + serves a large crowd.

Poppa’s pro-tip: Injecting pork butt helps the pork retain moisture leading to desired tender results. Big Poppa Smokers Pork Prod Pork Injection tenderizes pork all while adding flavor.

Tyson Pulled Pork

Course: Main Course, Appetizer   Cuisine: American   Prep Time: 30-45 min   Cook Time: 5-6hrs   Servings: 12-15


1 Tyson Chairman’s Reserve Prime Bone-in Pork Butt

1/2 cup Big Poppa’s Pork Prod Injection

1/2-3/4 cup Big Poppa’s Sweet Money Championship Rub

1/2-3/4 cup Big Poppa’s Jallelujah Jalapeno Seasoning Salt

4-5 tbs Big Poppa’s Happy Ending Rub

16 oz. Water

32 oz. Nalgene Bottle (or similar) for mixing injection

1 Meat Injector

1/4 cup Brown Sugar

3-4 tbs Clover Honey

1/2 cup Apple Juice

1/4 cup Granny’s BBQ Sauce

Heavy Duty Foil


Preheat smoker/oven to 275F

Trim some fat from the pork butt, leave the majority of the fat cap on the bottom (bacon side)

Mix 16 oz of water with 1/2 cup of Big Poppa Smokers Pork Prod Pork Injection in 32oz Nalgene bottle (or similar) – seal the lid and shake to mix thoroughly

Fill injector and inject pork with the solution – starting on the side, going to the fat/bacon side, then in the money muscle/end

Season all sides thoroughly with Big Poppa Smokers Sweet Money Championship Rub, pat the rub into the meat

Let the rub “sweat” into the meat to create a sort of dry brine – it will get shiny once all the large salt are melted in

Place pork butt in smoker/oven

Monitor temperature until it reaches an internal temp of 155F, remove and get ready for foil

Take two sheets of HD foil, place pork butt on top of them

Sprinkle brown sugar on top, then add a drizzle of honey and season with Big Poppa Smokers Happy Ending Finishing Rub

Carefully pour apple juice around the pork butt, make sure not to spill any juices

Tightly double wrap pork butt in foil

Place the foiled pork butt on the smoker for a couple of hours, or until internal temp is anywhere from 195F to 205F

Carefully remove the foiled pork butt from smoker and place into a deep pan (disposable aluminum half pans work best) – do not remove foil

Wrap with a thick beach towel or blanket and let it rest for 2 hours

While still in the pan, remove the towel and unwrap the foil

Transfer pork butt to another pan – make sure to reserve the juices from the foil in the original pan

Remove the bone from the pork butt – it should slide out easily

Pork will still be very hot – wear double cotton hot gloves with nitrile food gloves on top, or high heat BBQ gloves

Start breaking apart/pulling pork into chunks

Season lightly with more Big Poppa Smokers Happy Ending Finishing Rub

Take about 1/4-1/2 of the reserved cooking juices and drizzle over pulled meat to rehydrate – mix throughout the pork

Optional: Lightly drizzle Granny’s BBQ Sauce or any other sauce on pulled pork and mix

Pro-tip: Can be used to top nachos, tacos, sandwiches, burgers, and more!


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