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Hot and Fast Pulled Pork
By Dan Phelps
This recipe cooks up fast, but it sure doesn’t leave out any flavor!
Steps
- Preheat grill to 325°F with pecan wood over indirect heat. Spread spicy brown mustard over all sides of the pork butt as a binder. Coat with your favorite BBQ rub.
- Place pork on the grill for three hours or until the internal temperature of the meat reaches the 160°F. Mix orange juice and teriyaki sauce into 9x11 foil pan. Place pork butt in pan and wrap with foil. Put back on the grill until internal meat temperature reaches 203°F.
- Remove from the grill, unwrap, and let rest for 30-45 minutes before shredding.
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