YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
This Chipotle Barbecue Pulled Pork is smoky, sweet, and spicy all at the same time, and comes our way from Chef Tom over at All Things Barbecue. It’s a barbecue pulled pork crowd-pleaser with the versatility of turning it into sliders or tacos. In fact, with a little planning and prep you can turn this into many meals throughout the week. One thing is certain, the chipotle kick of this pulled pork turns it up a notch and just might become a new favorite!
INGREDIENTS
- Creekstone Farms Bone-in Boston Butt Pork Roast
- Hoff & Pepper Smoken Ghost Hot Sauce, for binder
- R Butts R Smokin Honey Chipotle Seasoning
- Cattleman’s Grill Smoky Chipotle Coffee
- 1 each Chipotle pepper (in adobo sauce)
- 1 tbsp adobo sauce (from can of chipotles in adobo)
- 1/2 cup pineapple juice
- Chile Slinger Chipotle BBQ Sauce
INSTRUCTIONS
- Preheat your Yoder Smokers YS640S Pellet Grill to 190ºF.
- Trim, then slather your pork butt with Hoff & Pepper Smokin Ghost Hot Sauce, for binder.
- Season with a layer of R Butts R Smokin’ Honey Chipotle Seasoning, then a secondary layer of Cattleman’s Grill Smoky Chipotle.
- Place the pork butt on the second shelf of the grill and smoke overnight (8-12 hours) until a deep mahogany colored bark is formed and the internal temperature is between 145ºF-165ºF.
- Remove from the grill. Increase grill temperature to 275ºF.
- Place the pork butt on top of two sheets of heavy duty foil. Add the pineapple juice, chipotle pepper and adobo sauce to the foil.
- Wrap tightly and return to the second shelf of the grill.
- Cook until the blade bone is easily removed, and the meat is ready to shred, about 205ºF+ and approximately 3 hours.
- Remove from the grill and let rest until cool enough to shred with cotton and nitrile gloved hands. Shred meat by hand. Drizzle with Chile Slinger Chipotle BBQ Sauce to taste.
This Chipotle Barbecue Pulled Pork is smoky, sweet, and spicy all at the same time, and comes our way from Chef Tom over at All Things Barbecue. It’s a barbecue pulled pork crowd-pleaser with the versatility of turning it into sliders or tacos. In fact, with a little planning and prep you can turn this into many meals throughout the week. One thing is certain, the chipotle kick of this pulled pork turns it up a notch and just might become a new favorite!
INGREDIENTS
- Creekstone Farms Bone-in Boston Butt Pork Roast
- Hoff & Pepper Smoken Ghost Hot Sauce, for binder
- R Butts R Smokin Honey Chipotle Seasoning
- Cattleman’s Grill Smoky Chipotle Coffee
- 1 each Chipotle pepper (in adobo sauce)
- 1 tbsp adobo sauce (from can of chipotles in adobo)
- 1/2 cup pineapple juice
- Chile Slinger Chipotle BBQ Sauce
INSTRUCTIONS
- Preheat your Yoder Smokers YS640S Pellet Grill to 190ºF.
- Trim, then slather your pork butt with Hoff & Pepper Smokin Ghost Hot Sauce, for binder.
- Season with a layer of R Butts R Smokin’ Honey Chipotle Seasoning, then a secondary layer of Cattleman’s Grill Smoky Chipotle.
- Place the pork butt on the second shelf of the grill and smoke overnight (8-12 hours) until a deep mahogany colored bark is formed and the internal temperature is between 145ºF-165ºF.
- Remove from the grill. Increase grill temperature to 275ºF.
- Place the pork butt on top of two sheets of heavy duty foil. Add the pineapple juice, chipotle pepper and adobo sauce to the foil.
- Wrap tightly and return to the second shelf of the grill.
- Cook until the blade bone is easily removed, and the meat is ready to shred, about 205ºF+ and approximately 3 hours.
- Remove from the grill and let rest until cool enough to shred with cotton and nitrile gloved hands. Shred meat by hand. Drizzle with Chile Slinger Chipotle BBQ Sauce to taste.
