Ranch Pulled Pork

You will need:

• Pork shoulder with no skin but bone-in (Boston butt)
• Ruddy Good Ranch Rub
• Yellow mustard
• Tin Foil
• Apple cider vinegar (in a bottle Spray)
• Thermometer

BBQ Prep:

Set your pellet grill/BBQ to: (250°F/120°C), we love to use applewood to smoke our pork but this is totally a personal choice.

Use snake (see below left) or minion (see below right) method if you use charcoal

Add a water pan

Step 1: Trim the excess fat

Step 2: Cover the pork shoulder with a thin layer of yellow mustard on both sides

Step 3: Apply Ruddy Good Ranch on both sides including the edges

Step 4: Put your thermometer probe in

Step 5: Cook for 3 hours then spray it with apple cider vinegar every 45 min

Step 6: Cook it until internal temp is 74C (it might take 7 hours to reach that point)

 

Step 7: Add a little Apple cider vinegar to create steam. Wrap it in foil and make sure it is watertight. and put back your thermometer probe

Step 8: Put it back in your BBQ or you can also use your oven (make sure you have a tray under the foil to catch any liquid, you don’t want to have a leak in your oven) until the internal temp is 94C (should take around 3 hours)

Step 9: Let it rest for at least 1 hour

Step 10: The bone should be able to be taken off with no resistance

Step 11: Shred-it in the juice, you can also add BBQ sauce

Step 12: Enjoy