1 Pound of QRE: King Paimon’s Pulled Pork
 
The Royal Cut of Sin — Mastered Through Fire, Time, and Relentless Craft
 
Pulled pork may be a Carolina staple…
but King Paimon has crowned it a Devil’s Pit masterpiece.
 
Most pitmasters treat pulled pork as a “simple meat.”
Cheap. Easy. Fast. Forgettable.
 
Not here.
 
At Devil’s Pit, pulled pork undergoes the same obsessive ritual that defines all our meats:
✔ 120 hours — brined, smoked, roasted, and rested
✔ 30+ days — cured to pull flavor deep into the fibers
✔ Perfect marbling
✔ Deep smoke penetration
✔ Tenderness Carolina pitmasters dream of
 
This isn’t just pulled pork.
This is King-level BBQ, forged with technique, obsession, and the patience of a demon king.
 
 
For Everyone Who Says Pulled Pork “Has No Flavor”…
We’ve heard the YouTube “pit masters” say:
“Pulled pork doesn’t taste like anything.”
“You have to add rub after it's smoked.”
 
Every time we hear it?
 
We know they’ve never tasted OURS.
 
Our curing process pulls flavor from the bark
all the way into the deepest strands.
 
Let the influencers sprinkle rub.
We’ll keep doing real BBQ —
the Devil’s way.
 
 
A Carolina Convert — Right Here in Utah
One moment proved just how far this pork has come:
A friend of a friend had just returned from the Carolinas —
the home of pulled pork.
 
He came to a missionary farewell, took one bite, and stopped mid-sentence:
“How the hell is a guy in Utah doing pulled pork BETTER
than what I just had in the Carolinas?”
 
King Paimon smiled that day.
 
 
Crafted Through Memory & Obsession
This wasn’t luck.
It wasn’t chance.
It wasn’t “good meat + smoke.”
 
Pulled pork became a masterpiece through:
Relentless trial
Photographic memory
Technique refinement
Refusing to quit
That’s why pulled pork is the Devil’s favorite.
Not because it’s easy —
but because it was the first cut the Devil truly mastered.
 
And you taste that mastery in every bite.
 
 
Devil-Sized Samples — Because We Don’t Hide Our Quality
At the Devil’s Pit food truck,
a “sample” isn’t a tiny bite.
 
🔥 If it’s you and a spouse — you get what most BBQ joints call a half portion.
🔥 If you bring the whole family — the Devil often opens a FULL PORTION.
 
Why?
 
Because King Paimon doesn’t hide behind small bites.
Quality this good deserves to be showcased, not rationed.
 
Pulled pork is the meat that sets the hook.
Once you try it, your gluttonous side wakes up FAST.
 
 
HellFire: The Smoke
Forged in our signature three-wood HellFire:
🔥 Apple — Idaho
🔥 Post Oak — Texas
🔥 Hickory — Memphis
 
Clean. Bold. Balanced.
The perfect smoke for pork done right.
 
 
The Rub
Seasoned with Santa Ana’s Texas Style Rub, creating a bark that:
Locks in moisture
Balances sweet + heat
Pulls perfectly
Carries smoke in every bite
King Paimon demands excellence —
this rub delivers it.
 
 
The 120-Hour Ritual + 30-Day Cure
Every pork butt undergoes:
✔ A deep brine
✔ A long smoke
✔ A hot roast
✔ A full rest
✔ A 30+ day cure
 
This forces flavor deeper than traditional BBQ ever achieves.
The result?
Juicy pulled strands
Silk-soft fat
Bark you can taste in every bite
Smoke that permeates ALL the way in
Richness you do NOT expect from pulled pork
 
This is pulled pork refined by a demon king.
 
 
The Pack
Packaged in our triple-layer protection system:
Inner food-safe bag
Secondary protective layer
Extra-long boiling bag
 
Perfectly protected.
Never watered down.
Never compromised.
 
 
QRE Instructions
🔥 If defrosted: Boil for 15 minutes
❄️ If frozen: Boil for 30 minutes
⚠️ Trap the long tail of the outer bag under the lid to keep water out
 
Perfect results — every time.
 
 
The Legend
King Paimon is the demon of mastery —
the ruler of refinement, skill, and command.
 
His pulled pork reflects that:
 
Not rushed.
Not sloppy.
Not ordinary.
 
This is pulled pork perfected, crowned,
and worthy of the throne.
 
 
The Invitation
For the Pulled Pork Purist.
For the Carolina Loyalist.
For the One Who Wants the King’s Cut.
 
King Paimon’s Pulled Pork
— The Royal Cut of Sin.
Mastered Through Fire & Time.