Marathon Pulled Pork

Marathon Pulled Pork

This pulled pork is a lengthy project, so make sure you set aside plenty of time.  It’ll be worth it in the end!

Serves:  14

Ingredients

Chipotle barbecue rub of choice

Bourbon

Apple juice

7 pound pork butt, boneless

24oz root beer

Roasting tins

Freezer bags

Instructions

Double bag pork in freezer bags, then add root beer.  Seal and place in roasting tins in the refrigerator for 24 hours.

Drain pork and rub generously with chipotle rub.

Wrap in plastic wrap; chill in refrigerator for 12 hours more.

Bring smoker to 240 degrees Fahrenheit.

Place pork into smoker until it reaches 140 degrees Fahrenheit internally.

Combine 3 parts apple juice and 1 part bourbon, and baste pork generously every 30 minutes until pork reaches 165 degrees Fahrenheit internally.

Wrap in tin foil and continue cooking until internal temperature reaches 200 degrees Fahrenheit.

Remove pork and place in a cooler wrapped in a towel for an hour.

Pull meat in its own juices and serve.