Jim Beam® Red Stag Pulled Pork
6-7lb Boneless Pork Butt-fresh, rinsed and patted dry
Jim Beam® Red Stag – 1.5cup
- Mix all dry ingredients together and add red stag to form a paste.
- Place pork butt in a large Dutch oven and completely coat the Red Stag paste.
- Cover and place in cooler for at least 8hrs.
- Preheat smoker to 275f and place pork butt on smoker.
- Smoke butt until internal temperature reaches 180f or until butt is fork tender.
- Remove from smoker and let the butt rest for 15 minutes.
- Using two forks pulled meat apart. Serve with Red Stag BBQ Onions.