Home-smoked pulled pork is just the best, but it takes a long time to cook (10-12+ hours) and everyone wants some of the great bark. (Admit it, you’ve grabbed a few pieces of bark while pulling and before anyone else gets a chance.)
Blasphemy Pulled Pork gets the cooking done in less time (about 7 hours) and every piece has some bark!
We accomplish this by using boneless country-style ribs instead of the usual hunk of shoulder or butt. Country-style ribs aren’t really ribs at all, just shoulder or butt cut into strips. When shopping, look for thicker cuts vs. skinny and again, they should be boneless. I get mine at Costco.
The process is about the same as Blasphemy Ribs, but these take a lot longer and we don’t baste them. In addition, we will cook these to temperature rather than by time, so you’ll need some way to monitor the internal temperature. I use the probe in my Rec Tec, but if your smoker doesn’t have temperature probes for the meat, you will want to get an external thermometer, ideally one with remote reading capability.
If your grill has an accurate probe-based thermometer, you are golden. DO NOT trust the dial thermometer built into the lid. They are notoriously inaccurate. Otherwise, get yourself a good, remote reading thermometer. I recommend products from Thermoworks. For this recipe you should get a multi-probe unit, like the Smoke, Smoke-X (extended range) or Signals. The four probe models are better as they will let you monitor the grill temp and up to 3 pieces of meat. They will let you monitor the grill temp and one or more meat temperatures. See our Other Cool Stuff page for more info or click on the product links above.