This recipe utilizes an economical and lean cut of pork cushion meat, seasoned with a blend of BBQ rubs and slow-smoked with pecan pellets. The meat is spritzed with peach nectar for moisture and flavor, then cooked until it's tender enough to pull.
Season the pork cushion meat generously with Butcher BBQ Honey and Premium rubs. Prepare your grill with pecan pellets and set the temperature to 275F. Place the seasoned pork cushion meat on the grill. Spray the meat with peach nectar every 45 minutes until the internal temperature reaches 170F. Once it hits 170F, wrap the pork tightly. Continue cooking until the internal temperature reaches 200+F. Remove from the grill, allow to rest for a period, then pull (shred) the meat.
