Mrs. Griffin’s Smoked Pulled Pork
Enjoy the flavor of the South’s oldest barbecue sauce, Mrs. Griffin’s, in this classic barbecue dish.
Marinated in root beer for 24 hours before even applying the dry rub, the smoking process calls for an apple juice and bourbon spritz to impart a flavor profile that’s guaranteed to impress.
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Mrs. Griffin's Smoked Pulled Pork
- 2 Tin Roasting Pans
- Freezer Bags
- Plastic wrap
- Spray Bottle
- Meat Thermometer
- Old Towel
- Double bag the pork butt in resealable freezer bags, then add root beer. Seal and place in a tin roasting pan in the refrigerator to marinate for 24 hours.
- Drain pork, slather with yellow mustard, then generously apply dry rub.
- Wrap in plastic wrap and chill in the refrigerator for another 12 hours.
- Heat your smoker to 240 °F.
- Smoke the pork until it reaches an internal temperature of 140 °F.
- Combine 3 parts apple juice and 1 part bourbon into a spray bottle; baste pork generously every 30 minutes until pork reaches an internal temperature of 165 °F.
- Wrap pork in tin foil and continue smoking until reaching an internal temperature of 200 °F.
- Remove pork from the smoker (still wrapped in tin foil), wrap in an old towel and place in a cooler to rest for one hour.
- Place pork in a new roasting pan and pull meat apart in its own juices; add a generous amount of Mrs. Griffin’s Original BBQ Sauce, mix well and serve on a toasted brioche bun or your preferred bread.