BBQ Pulled Pork
First: Rub your boneless pork butt and tie it tight.
BBQ Pulled Pork
Second: Smoke Low and Slow in a pellet smoker overnight for at least 9 hours. I like 180 or 225. Place in a disposable pan and wrap with a few splashes of juice when internal temperature reaches 160. I spritz with juice ever few hours as well.
BBQ Pulled Pork
Third: When internal temperature reaches about 200 degrees pull it off the BBQ, let it rest. Then shred in a Kitchenaide or by hand.
BBQ Pulled Pork
Fourth: Enjoy in a sandwich like this one.
BBQ Pulled Pork
Fifth: Vacuum seal the left overs and freeze for later use. Simply drop the bag in some almost boiling water for about 25 minutes and repeat dinner above.