Pulled Pork with Garlic & Pepper Rub

Ingredients

• •7 lbs Pork shoulder butt
• •6 cloves Garlic cloves, minced
• •1 tbsp Fresh ground black pepper
• •1 tbsp Mustard powder
• •2 tbsp Dried minced onion
• •2 tbsp Coarse kosher salt
• •2 tsp Crushed red pepper
• •3 tbsp Dijon mustard
• •5 tbsp Pineapple juice

Instructions

1. 1

   Rinse and pat the pork shoulder dry with paper towels. Place meat in a disposable aluminum pan.

2. 2

   Combine all rub ingredients together with a fork: minced garlic, black pepper, mustard powder, dried onion, salt, and crushed red pepper.

3. 3

   Brush Dijon mustard onto the pork as a sticky base layer. Wait 5 minutes for it to get tacky.

4. 4

   Apply the garlic and pepper rub generously to all surfaces of the meat.

5. 5

   Inject pineapple juice at angles into the meat, about 4-5 tablespoons total.

6. 6

   Cover and refrigerate overnight to let the flavors penetrate.

7. 7

   Preheat Traeger grill to 250°F on smoke setting.

8. 8

   Place pork on grill. Spray with pineapple juice every 30 minutes.

9. 9

   After 2 hours, cover the aluminum pan tightly with foil.

10. 10

    Cook until internal temperature reaches 195-205°F (approximately 4-6 hours total).

11. 11

    Remove from grill, let rest 20 minutes, then pull apart with forks. Serve on buns or with polynesian nachos.