Pulled pork might be the single greatest BBQ dish of them all. It’s easy to prepare, has a lot of room for temperature, feeds a lot of people on a budget, and the leftovers are sometimes better than the first day. For this #MonumentMonday, we’ll show you how we make our perfect #pulledpork! • Ingredients • — Boston Butt (~1⁄2 a pound pre-trimmed per person) — Bad Byron’s Butt Rub (seriously, it’s in the name) • Steps • — Trim any excess fat from the surface of the pork — Generously coat all sides of the pork with Butt Rub — Turn your #MonumentGrills pellet grill to 225° and give it 15 minutes to come up to temp — Place your seasoned pork butt at the highest grate position you can — Cook until the meat temperature reaches 195° – 205° (8 – 10 hours) — Let the meat rest for 30 minutes to 1 hour in a cooler or under a foil tent (DO NOT skip this step) — Use a pair of forks to pull the meat apart—don’t chop it — Add a little bit of sauce if you like, but don’t let it overpower the smokey deliciousness of the meat you just spent 10 hours on — Serve! • Pair it With... • This is a staple of nearly every BBQ restaurant in the country, so pair it with your favorite BBQ sides. We prefer green beans, a sweet potato, and some peach cobbler for dessert. • Ideas for Leftovers • — Pulled Pork Nachos (you gotta try this with Tostitos Hint of Line chips!) — Pulled Pork Mac N Cheese — Pulled Pork Flatbread — Pulled Pork Sliders — Pulled Pork Street Tacos — Pulled Pork Omelette • #fyp #fypシ #recipes #recipe #bbqrecipes #cooking #smoking #grilling #pelletgrilling #pelletsmoking #barbecue #barbeque #eatinggood #eating #eat #food #foodie #dinner #pork #porkrecipes