Pulled Pork on the Gravity 980
Prep Time: 15 Min | Cook Time: 2-3 Hrs
- 1 1 Pork But
- 2 2 Cups Of Mustard or Vinegar Sauce
- 3 1/2 Cup Of Apple Juice
- 4 4 Tbsp All Purpose Rub ( can substitute 50/50 salt and pepper)
- 5 8 Tbsp BBQ rub
Hey everyone, today we are going to mix the brand new with a classic, that’s right, pulled pork from a Boston butt on the new Char-Griller gravity 980.
This, to me, is the classic summertime barbecue dish; not much beats pulled pork in my book. It puts me in the mind of lazy summer days, so in that vein, we’re going to keep this recipe super simple and end up with some fantastic hickory-smoked pulled pork.
Give the recipe below a shot, and let me know how it turns out for you!
- Start by removing any easy to get large pieces of fat from the pork butt. Don’t stress over this, just get what you can.
- Rub half a cup of your sauce over the pork butt to act as a binder.
- Apply the all purpose rub evenly over the entire pork butt.
- Apply the BBQ rub evenly over the entire pork butt.
- Start the Gravity 980 and bring it up to 300 degrees and add 1 large piece of hickory wood into the ash pan right before we put the pork butt on.
- Place the pork butt on the main grate of the cooker and let it cook for 2 to 3 hours.
- Using two pieces of foil wrap the pork butt with ½ cup of the sauce and ½ cup of the apple juice.
- Place the pork butt back on the main grate, insert a prove into it and watch for the internal temperature to hit 200 degrees.
- When the pork butt hits 200 degrees begin checking it for probe tenderness.
- When the pork butt is probe tender, place it into a cooler for roughly two hours.
- After the pork butt has rested removed from the cooker, pull the butt, add the remaining sauce and serve.