By now, we’ve all tried Mississippi pot roast. But if you’ve never tried Mississippi pulled pork, you’re missing out on some of the best pulled pork you’ll ever smoke. You’re going to start with a bone in butt. Grab a knife and score that fat cap. Then you’re going to throw down a little mustard as a binder. And if you got a problem with mustard, don’t worry, you can’t taste it any now. We’re going to be adding a lot of flavor later on in this cook. So, we’re going to keep the seasoning simple with a little bit of your favorite SPG. And remember, we pat our meat. We don’t rub our meat. Then, fire up your smoker to 250°. Today, I’m using the Bare Mountain Southern Blend pellets. You can find them at Academy and they’re the perfect blend for all things sweet and savory. You’re going to let it smoke for about 8 hours till it gets up around a buck 65 internal. Then you can transfer it to another pan. Rip open a packet of ranch seasoning and sprinkle it over the top. Then add a couple cups of chicken broth down into the bottom of the pan. Then take a whole jar of pepper and chinis and dump them right on top. Juice and all. Kick up the temp to 300°. Then cover the pan in foil and pop it back on the smoker for another 3 to 4 hours or until that baby is probe tender. Then you can pull it off and let it rest. If the bone comes out clean, you’ll know you did it right. Then all you have to do is shred it up and it’s time to dig into this delicious smoked Mississippi pole pork.
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Smoked Mississippi Pulled Pork ⤵️
1 x 8lb bone-in pork butt
1 tbsp yellow mustard
3 tbsp SPG (salt, pepper, garlic)
1 packet ranch seasoning
2 cups chicken broth
1 jar sliced pepperoncinis
1. Preheat your smoker to 250°F.
2. Score the fat cap on your pork butt, then coat it in mustard as a binder.
3. Season the pork butt on all sides with salt, pepper and garlic.
4. Place the pork butt on the smoker and let smoke for 8 hours, or until the internal temperature reaches 165°F.
5. Transfer the pork butt into another pan with the fat cap down.
6. Sprinkle the ranch seasoning over the top of the pork butt, then add the chicken broth to the bottom of the pan. Then take the jar of pepperoncinis and pour them on top, including the juice.
7. Cover the pan with foil, place it back on the smoker & increase the temperature to 300°F.
8. Let smoke for a few more hours or until it reaches an internal temperature of 200°F and it’s probe-tender.
9. Let rest for 20-30 minutes, then shred and enjoy!
The meat looks amazing, but I detest anything ranch flavored so I'll be skipping that ingredient.
I would never trust a recipe from someone stupid enough to cook in plastic.
Im from Alaska, i never been down states
What happens if you rub your meat?🍆💦😂😂😂😂
Mustard binder 😋 my fav
If I use this recipe in Kentucky, will it still be Mississippi Pulled Pork ?
Looks so good ❤❤❤
Marshall's Kitchen is the best
Lost me with ranch.
I know i can substitute for ranch.
Wow that was impressive how the bone came right out
BAXON ONLY 99% OF PORK SUCKS
On the smoker now
That slap
I deserve it 😅
Looks mighty yum,yum,yummmmmmmy lets eat 😋 😋😋😋😋😋😋😋
I'll pass on the peppers, but other than, it looks amazing
Sooo umm no different than any other!!?? What makes it miss pee pee I see??
Deleshuous
You makin me hungry!
So ask him everybody that does pulled pork doesn't show that you need to take that freaking gland out of the fat cuz you don't show that you do it after it's cooked either
OH……MY GOD🤤THAT LOOKS SO DELICIOUS! TENDER RIGHT OFF THE BONE🩷. I HOPE 🤞🏾 I CAN DO THIS.
I showed this to my mom and she told me she is making this for dinner tonight we are on our way to the grocery store right now!
Thats not plastic container?