Smoked Honey Butter Pulled Pork
Smoked pork shoulder with a honey rib rub with honey and butter for a sweet and savory moth-watering pulled pork.
This recipe for smoked honey butter pulled pork is a perfect combination of sweet and savory flavors. The pork is seasoned with mustard, salt, pepper, and honey rib rub and then slow-cooked to perfection on the grill. The honey and butter mixture is then added to the pork to enhance its natural flavors and give it a sweet and slightly tangy taste. The result is tender, juicy, and flavorful pulled pork that is sure to be a crowd-pleaser at any gathering. The honey and butter complement the pork beautifully, and the smoky flavor adds depth and richness to the dish. This recipe is a must-try for anyone who loves delicious, mouth-watering pulled pork.
Servings
6-8
Prep Time
20 minutes
Cook Time
- First smoking phase (until internal temperature of 160°F): Approximately 4 hours
- Second cooking phase (until internal temperature of 205°F): Time varies, but generally around 2-3 hours
Total Time
- Resting time: 1 hour
- Total estimated cook time: 7-8 hours
Ingredients
- 1 pork shoulder butt (3-4 pounds)
- 2 tablespoons yellow mustard
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 4 tablespoons honey rib rub
- 6 tablespoons honey
- 6 tablespoons butter
- Additional salt and pepper, to taste (optional)
Instructions
Preparation:
- Preheat the grill to 250°F (120°C).
- Trim the pork shoulder as desired.
Seasoning the Pork:
- Rub the pork shoulder evenly with the yellow mustard.
- In a separate bowl, mix together the kosher salt, black pepper, and honey rib rub. Rub this mixture thoroughly onto the mustard-coated pork.
Smoking:
- Place the seasoned pork shoulder on the grill and let it cook until it reaches an internal temperature of 160°F (71°C), approximately 4 hours.
Glazing:
- Lay out a large piece of aluminum foil.
- Remove the pork from the grill and place it on the foil.
- Drizzle honey evenly over the pork, followed by patting the surface with butter.
Second Cooking Phase:
- Wrap the pork tightly in the aluminum foil and place it back on the grill.
- Continue cooking until the pork reaches an internal temperature of 205°F (96°C).
Resting:
- After removing from the grill, let the pork rest, still wrapped in the foil, for about an hour. This allows the juices to redistribute and results in tender, flavorful meat.
Pulling the Pork:
- After resting, unwrap the pork and pull/shred the meat using two forks or your hands (be sure it’s cool enough to handle).
Rub pork with yellow mustard then kosher salt and pepper.
Add honey rib rub and prepare the grill at 250 degrees.
Smoke for about 4 hours until internal temp reaches 160 degrees.
160 degrees and ready to move to foil.
Drizzle honey all over pork and pat with butter.
Wrap in double foil and smoke for about 2 more hours until reaches 205 degrees.
Rested 1 hour wrapped in foil after removing from grill.
Pull the meat apart with large forks or meat claws.
