This Hawaiian Punch pulled pork recipe involves marinating a pork butt overnight in Hawaiian Punch, seasoning it, and smoking it for hours until perfectly tender. After a rest, the pork is shredded and ready to enjoy!
1: Score the fat cap on the pork butt.
2: Marinate the pork butt with Hawaiian Punch overnight.
3: Remove the pork, pat dry, and season liberally on both sides.
4: Place into your smoker at 250-275 degrees until the bark forms, spraying occasionally.
5: Continue smoking for about 5-6 hours depending on the size of the pork butt.
6: When it reaches 165-175 degrees, wrap in foil with 1/2 cup of white grape juice.
7: Place back onto your smoker for about 2 hours or until the pork reaches 200-205 degrees and is probe tender.
8: Let it rest for at least one hour and then shred and enjoy.
