Let's get grilling


1 Injection: Combine ingredients in a bowl. Fill injector with mixture. Inject pork butt in 1-inch intervals, at a slight angle to avoid piercing all the way through butt.


1 BBQ Rub (yields 4 cups): Combine ingredients in a large bowl. Rub pork butt generously with BBQ Rub.

Smoked Pork Butt

1 Let pork butt rest at room temperature while you prepare your grill.

2 Build fire to one side of grill, creating two-zone heat. Pork butt will cook more evenly on the indirect side.
3 Grill temperature should stay consistently between 225–250°F.
4 Place small pan of water under grill grate on the indirect side of the fire.
5 Place pork butt on top of grill grate, over the water pan.
6 Cook pork slowly until internal temperature reaches 190°F or until meat is fork tender (approximately 8–9 hours). Reload hot coals as needed.
7 Take pork butt off grill, tent with foil and let rest 30–45 minutes.
8 Hand-pull pork and begin assembling your Ultimate Pulled Pork Nacho mountain with remaining ingredients! Pork can be cooked, pulled and refrigerated up to 3 days prior to your Ultimate Nacho Party! Don't forget to layer in the Baked Beans! #Startsomething
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  • Kingsford® Long-Burning Charcoal Briquets and 1 bag Kingsford® Charcoal with Pecan
    1 bag
  • boneless pork butt
    4 lb
  • The Shed BBQ BBQ Rub (see recipe below)
  • Injection (see recipe below)
  • aluminum or metal water pan
  • foil
  • tortilla chips
  • your favorite homemade or canned baked beans
  • shredded cheddar cheese
  • nacho cheese sauce
  • sour cream
  • your favorite BBQ sauce
  • sliced black olives
  • sliced pickled or fresh jalapeño peppers
  • diced tomatoes
  • diced green onions


  • dark brown sugar
    3 cups
  • black pepper
    2 tablespoons
  • white pepper
  • cumin
    1 tablespoon
  • dried oregano
  • paprika
    4 tablespoons
  • garlic salt
    4 tablespoons


  • apple juice
    1 cup
  • water
    3 tablespoons
  • cider vinegar
    3 tablespoons
  • kosher salt
    2 tablespoons

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