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  • Cooking Inspiration
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    • Explore BBQ
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  • Beef
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  • Cooking Inspiration
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Recipes BBQ Inspired sweet 'n seasoned BBQ pulled pork
pulled pork

sweet ‘n seasoned BBQ pulled pork

Difficulty Rating: difficulty rating

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serving size: 12-15
prep time: 45 minutes
cook time: 6 hours
cut: butt
method: smoke

Feel like a true pitmaster with this versatile recipe that can be enjoyed on its own or with nachos, tacos, sandwiches and more.

Ingredients

1 Chairman’s Reserve® bone-in pork butt
½ cup Big Poppa’s Pork Prod Injection
½–¾ cup Big Poppa’s Sweet Money Championship Rub
½–¾ cup Big Poppa’s Jallelujah Jalapeño Seasoning Salt
4 to 5 tablespoons Big Poppa’s Happy Ending Rub
16 oz water
¼ cup brown sugar
3 to 4 tablespoons clover honey
½ cup apple juice
¼ cup Granny’s BBQ Sauce

pulled pork

Directions

  1. Preheat smoker or oven to 275°F. Trim some fat from the pork butt, leave the majority of the fat cap on the bottom (bacon side).
  2. Mix 16 oz of water with ½ cup Big Poppa Smokers Pork Prod Pork Injection in 32 oz Nalgene bottle (or similar) — seal the lid and shake to mix thoroughly.
  3. Fill injector and inject pork with the solution — starting on the side, going to the fat/bacon side, then in the money muscle/end.
  4. Season all sides thoroughly with Big Poppa Smokers Sweet Money Championship Rub, pat the rub into the meat. Let the rub “sweat” into the meat to create a sort of dry brine — it will get shiny once all the large salt are melted in.
  5. Place pork butt in the smoker/oven. Monitor temperature until it reaches an internal temp of 155°F, remove.
  6. Take two sheets of heavy duty foil, place pork butt on top of them.
  7. Sprinkle brown sugar on top, then add a drizzle of honey and season with Big Poppa Smokers Happy Ending Finishing Rub. Carefully pour apple juice around the pork butt. Tightly double wrap pork butt in foil.
  8. Place foiled pork butt on the smoker for a couple hours, or until internal temp is anywhere from 195°F to 205°F.
  9. Carefully remove foiled pork butt from smoker and place into a deep pan (disposable aluminum half pans work best). Do not remove foil.
  10. Wrap with a thick beach towel or blanket and let it rest for 2 hours.
  11. While still in the pan, remove towel and unwrap foil. Transfer pork butt to another pan — make sure to reserve the juices from the foil in the original pan.
  12. Remove the bone from the pork butt — it should slide out easily but pork will still be very hot — wear double cotton hot gloves with nitrile food gloves on top, or high heat BBQ gloves.
  13. Start breaking apart/pulling pork into chunks. Season lightly with more Big Poppa Smokers Happy Ending Finishing Rub.
  14. Take about ¼ to ½ of the reserved cooking juices and drizzle over pulled meat to rehydrate — mix throughout the pork. Lightly drizzle Granny’s BBQ Sauce on pulled pork (if desired), mix. Serve.

Pro tip: Can be used to top nachos, tacos, sandwiches, burgers and more.

Recipe courtesy of pitmaster Sterling Ball.

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FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

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