Are you looking for the perfect Super Bowl pulled pork recipe? I’ve got your back with my savory Championship Pulled Pork. This recipe pulls out all the stops, including a tasty injection, the perfect combination of my signature rubs, and a sticky-sweet wrap. This recipe cooks low and slow on the Traeger Ironwood XL, giving you a rich, juicy, tender result.
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Products Used:
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• Heath Riles BBQ Pork Injection & Brine https://bit.ly/2SrCOQ6
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Pecan Rub https://bit.ly/2YtgJAf
• Heath Riles BBQ Tangy Vinegar BBQ Sauce https://bit.ly/36jVAvL
• Heath Riles BBQ Brown Sugar Honey Habanero Glaze https://bit.ly/3NgYS9M
• Latex Black Gloves https://amzn.to/47OVni2
• Aluminum Foil Pans https://amzn.to/3U95bQU
• Victorinox Knife https://amzn.to/3S29mew
• Heath Riles BBQ Butcher Paper https://bit.ly/3JP0zcI
• Heath Riles BBQ Shaker Bottle https://bit.ly/3CVkMb2
• Cooling Rack https://amzn.to/48Zonp3
• Baking Sheet https://amzn.to/3HtMFuX
• Traeger Ironwood XL https://amzn.to/492rMTx
Ingredients:
• 7lb and 8lb Pork Butts
• Heath Riles BBQ Pork Injection & Brine
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Pecan Rub
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
• Heath Riles BBQ Brown Sugar Honey Habanero Glaze
• 12oz water or apple juice
Directions:
1. Fire up the pit. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 250℉.
2. Prep the Boston butts. I removed the Boston butts from their packaging and set them in a large aluminum pan. I trimmed the fat cap and veins off the meat, and removed any sharp edges. This ensures the meat cooks evenly. Be sure to watch the video to learn my trimming technique.
3. Inject the meat. I laid the Boston butts on a large cooling rack to prep them for injection. To make my injection, I combined ¼ cup of Heath Riles BBQ Pork Injection & Brine and 12 ounces of water until smooth. Then, I injected the Boston butts in a checkerboard pattern, flipping it to ensure all of the meat was filled with juicy injection.
4. Add seasoning. I seasoned the meat on all sides with a good coating of Heath Riles BBQ Garlic Jalapeño Rub, followed by a dusting of Heath Riles BBQ Pecan Rub.
5. Start cooking. I set the Boston butts on the Traeger Ironwood XL and let them cook for a total of 6 hours, until they reached an internal temperature of 160℉.
6. Wrap the Boston butt. I took the meat over to the cutting board and laid aluminum foil on a baking tray, criss-cross style. Then, I laid the meat on the baking tray and dusted it with Heath Riles BBQ Pecan Rub. I poured Heath Riles BBQ Tangy Vinegar BBQ Sauce and Heath Riles BBQ Brown Sugar Honey Habanero Glaze. I wrapped the Boston butts tightly to ensure none of the juices escaped.
7. Finish cooking. I bumped the Traeger Ironwood XL up to 275℉, placed the wrapped Boston butts on the pit, then set a ChefAlarm to 204℉. Once the meat reached temp, I let it rest for 1 hour before shredding it. My 7 and 8-pound Boston butts had a total cook time of 8 and 9 hours. The only thing left was to dig in.
Chapters:
Intro 0:00
Trim Boston Butts 1:20
Inject Boston Butt 5:52
Season with Heath Riles BBQ Rubs 7:10
Place on Traeger 8:30
Remove Boston Butts 9:45
Wrap and Re-Season Boston Butts 10:00
Place back on Traeger 11:30
Remove from Traeger 13:30
Slice and Taste 16:13
Outro 16:35
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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