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If you’re hunting for a unique and delicious pulled pork recipe, look no further than my Hawaiian Punch Pulled Pork. This recipe combines the sweet, nostalgic taste of Hawaiian Punch with the savory flavors of perfectly smoked pork butt. Whether you’re new to the world of BBQ or a seasoned pitmaster, this pulled pork recipe is sure to impress.
Let’s Prep:
When it comes to pulled pork, preparation is one of the main parts. For this pulled pork recipe, we’ll be using a 7-8 pound bone-in pork butt. I like this size specifically because when I’m just cooking for the family it makes a bunch of sandwiches, and some leftovers, but not so much that we can’t eat. I prefer bone-in as it helps retain moisture and flavor throughout the long cooking process. Trust me; you’ll thank me later for this tip! Before we dive into the meat prep, let’s gather our ingredients:
Ingredients:
- 1 Pork Butt (7-8 lbs, bone-in preferred)
- 1 Gallon Hawaiian Punch
- BBQ Rub (Pork’N Rub Seasoning) discount link
Preparing the Pork Butt
Crosshatching the Pork: Begin by crosshatching the pork butt. This means making shallow cuts in a crisscross pattern across the meat’s surface. This step is essential as it allows the flavors of the rub, Hawaiian Punch, and smoke to penetrate deeper into the meat, enhancing the taste of your pulled pork recipe.
The Hawaiian Punch Marinade: Next, place the crosshatched pork butt into a large pot or storage container and cover it entirely with Hawaiian Punch. Let the pork soak up this sweet and tangy goodness overnight in the fridge. This step not only adds a subtle hint of fruity flavor to the meat but also helps to tenderize it, ensuring your pulled pork recipe is juicy and flavorful.
The Rub Down: The following day, it’s time to apply the BBQ rub. I recommend using the Pork’N Rub from Blazing Star BBQ. This rub is perfect for this pulled pork recipe because it’s not overly sweet and has more of a savory taste, which beautifully complements the sweetness of the meat. Liberally cover the pork butt with the rub on all sides and let it sit at room temperature for 20-30 minutes. This allows the rub to absorb into the meat, enhancing the flavor of our pulled pork recipe even more.
Let’s Cook:
Delicious Pulled Pork Recipe
Now that our pork butt is prepped and ready, it’s time to fire up the smoker! Cooking low and slow is the secret to achieving tender and juicy pulled pork. Here’s how to do it:
Smoking the Pork Butt
Preheat the Smoker: Heat your smoker to 250°F. This temperature is perfect for breaking down the intermuscular fat in the pork butt, ensuring your pulled pork recipe turns out moist and delicious.
Setting the Rub: Place the pork butt on the smoker and leave the lid closed for the first 60-90 minutes. This allows the rub to set, forming a flavorful bark on the outside of the meat. You’ll know the rub is set when it’s no longer wet or tacky to the touch.
The Spritz: Once the rub is set, it’s time to start spritzing. Mix a 50/50 blend of Hawaiian Punch and water in a spray bottle and spritz the pork every 30-45 minutes. This step keeps the meat moist and adds a subtle fruity flavor that makes this pulled pork recipe stand out.
Wrapping and Finishing: When the pork reaches an internal temperature of 165°F, transfer it to an aluminum pan. Pour about 1 inch of Hawaiian Punch into the bottom of the pan, then cover the pan tightly with aluminum foil. Place it back in the smoker and continue cooking until the meat reaches about 200°F internally. This step helps to lock in the moisture and flavor, ensuring your pulled pork recipe is tender and juicy.
Testing for Doneness: Use a meat thermometer to test the pork’s doneness. You’ll know it’s done when you can insert the probe with little to no resistance from the meat. At this point, your pulled pork recipe is nearly complete!
Let’s Eat:
Before we dig into this delicious pulled pork recipe, there’s one crucial step we must not skip: resting the meat. The resting part is arguably the most important part of the entire process. Not resting the meat could lead to it being dried out and flavorless. Here’s how to do it right:
Resting the Pork Butt
The Importance of Resting: Allow the meat to rest for a minimum of 2 hours before pulling it. This allows the juices to redistribute throughout the meat, ensuring your pulled pork recipe is moist and flavorful. I like to rest mine for 3-4 hours for maximum tenderness.
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Keeping it Warm: To keep the pork butt warm while it rests, place it in a cooler or in your oven at the lowest setting. This helps maintain the ideal temperature and texture for your pulled pork recipe.
Pulling the Pork: Once the pork has rested, it’s time to pull it. Use two forks or your hands to shred the meat into bite-sized pieces. You’ll notice how tender and juicy the pork is, thanks to the slow cooking and proper resting.
Serving Suggestions: Now that your pulled pork recipe is ready, it’s time to serve it up! I like to pair this Hawaiian Punch Pulled Pork with a sweet BBQ sauce on a sandwich, but feel free to use whatever you’d like to finish it off. The Hawaiian punch flavor is subtle, but when you know it’s there, you taste it. It’s the perfect blend of sweet and savory, making this pulled pork recipe a crowd-pleaser every time.
This Pulled Pork Recipe is Perfect for Beginners and Pros Alike
Pulled pork is a great cook for beginners and pros alike. It’s one of the easiest meats to cook low and slow because it’s got so much intermuscular fat in it that it’ll stay moist even if you don’t cook it perfectly. This pulled pork recipe, with its unique twist of Hawaiian Punch and savory rub, is a fantastic addition to any BBQ enthusiast’s repertoire.
Whether you’re hosting a backyard BBQ or just looking for a new way to enjoy pulled pork, this recipe is sure to impress. So, fire up your smoker and give this pulled pork recipe a try. Your taste buds will thank you, so will your friends!
This Hawaiian Punch Pulled Pork recipe is a fun and flavorful twist on a classic dish. The combination of sweet Hawaiian Punch, savory BBQ rub, and tender pork butt creates a mouthwatering pulled pork recipe that’s perfect for any occasion. So, gather your ingredients, fire up the smoker, and get ready to enjoy a taste of the tropics with this delicious pulled pork recipe.
Remember, the key to this pulled pork recipe is patience and attention to detail. Take your time, follow the steps, and you’ll be rewarded with tender, juicy, and flavorful pulled pork every time. Happy cooking!
Hawaiian Punch Pulled Pork
Ingredients
- 1 Pork Butt – 7-8lbs Bone In preferred
- 1 Gallon Hawaiian Punch
- BBQ Rub Pork'N Seasoning
Instructions
- Crosshatch your pork butt to allow deeper flavor penetration from the rub, Hawaiian punch, and smoke flavor
- Place pork butt in a large pot or storage container and fill with Hawaiian Punch to cover meat, place in fridge overnight
- Heat smoker to 250F
- Liberally cover pork butt with Pork'N Rub from Blazing Star BBQ on all sides. Allow to sit at room temperature for 20-30 minutes to let BBQ rub absorb into meat.
- Place on smoker and leave lid closed for the first 60-90 minutes to let the rub set. When rub is not wet or tacky any longer it's time to spritz the meat to keep moist.
- Spritz with a 50/50 mix of Hawaiian Punch and water every 30-45 minutes until pork hits 165F internal
- When meat hits 165F, place in aluminum pan and fill about 1 inch of Hawaiian Punch on the bottom, cover tightly with aluminum foil, and place back in smoker until meat hits about 200F internal.
- Test meat with meat thermometer to feel if it's done. You'll know it's done when you can put the probe in with little to no resistance from the meat.
- Allow meat to rest for a minimum of 2 hours before pulling it. Keep it in a cooler, or in your oven at the lowest setting. I prefer to rest mine for 3-4 hours.
Nutrition
Grab the seasoning for this dish – perfect pair!
2 Comments
Done this, but with Big Red. I bet the HP is good also.
I’ve done Big Red also – great minds think alike!