Pulled Pork
I love pulled pork. My sister-in-law Cindy sent me this recipe, which I have modified. Prepare meat one day before cooking.
Meat
1 bone-in pork butt
Rub Mixture
2 tablespoons sweet paprika
1 teaspoons garlic powder
1 teaspoon onion powder
1 celery seeds
1 teaspoon dry mustard
1 teaspoon dried thyme
1 teaspoon kosher salt
Mopping Sauce
2 cups cider vinegar
1 cup water
1/3 cup firmly packed brown sugar
1 teaspoon red pepper flakes
1 teaspoon kosher salt
(Some suggested items for this meal )
Hot and Smoke BBQ
Sauce
Cole Slaw
Prep Meat
Trim excess fat off meat. Mix well in small bowl mix rub mixture, then rub evenly
over pork, refrigerate 6-24 hours.
Smoking instructions
General instructions:
Use hickory chips. Smoker should be at medium heat (350 degrees), smoke pork until
it reaches 190 degrees. Mop pork with mopping sauce every hour.
Our instructions:
Use hickory chips. Place pork in a foil pan, smoke (190-200 degrees) with chips for 3 hours - basting
with Mopping Sauce every hour. Cover pan with foil - continue cooking 3 more hours
basting with Mopping Sauce every hour (do not add anymore hickory chips to smoker).
After 6 hours, we moved this to the oven at 350 degrees until continue cooking the pork
reached 190 degrees. Let meat rest an hour, then pull pork. Warm pulled pork
before serving. Server on a firm (strong) roll - with BBQ sauce on the side.
Down south they serve this with cole slaw on top of the BBQ pork (yes inside the sandwich).