I got these from Costco and injected them with Meat Church Hog injection and apple cider instead of water/broth. Seasoned with MC Honey Hog, Texas Sugar, and what I had left of Kinders caramelized onion butter. I put it on my Pro 780 about 1030 Sunday night at 200° and around 1130 this morning I pulled it to put in a foil pan with a stick of butter and brown sugar, with apple cider in the pan for moisture. I turned it up to 250° for another 4-5 hours maybe until it hit 203°, but also the probe went in like butter. I let it rest almost 2 hours before we shredded it for pulled pork sandwiches. It was so damn juicy and the flavor was amazing!
by kshawks
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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