Pulled Pork is most popular in the south, but is gaining in popularity all over the country. When you have some extra time and want some great taste, fix up a mess of pulled porka and dig in. Enjoy!
Combine the following dry ingredients thoroughly in a glass or stainless steel container.
1 Tbs paprika
2 tsp light brown sugar
1 1/2 tsp hot paprika
1/2 tsp celery salt
1/2 tsp garlic salt
1/2 tsp dry mustard
1/2 tsp freshly ground black pepper
1/2 tsp onion powder
1/2 tsp cinnamon
1/4 tsp salt
- Thoroughly rinse and pat dry the pork butt dry. Next trim the excess outter layer of fat.
- Lightly coat the outside of the butt with the yellow mustard. This will do several things for you. First, it helps keep the meat moist. Second, it helps the dry rub stick to the meat. Third, it assists in make a outter crust on the putt (some call it the bark) and Fourth, as it cooks, the mustard flavor completely evaporates and there is no mustary taste.
- Thoroughly combine the paprika, brown sugar, hot paprika, celery salt, garlic salt, dry mustard, pepper, onion powder, and salt in a bowl or sauce pan. Rub the spice mixture onto the pork butt on all sides, then cover it with plastic wrap and refrigerate it for at least 3 hours. If you don't have that time, simply place it on the smoker using indirect heat.
- Place a drip pan in the center beneath the pork butt to catch the juices. We recommend using wood chips, wood chunks or Bags of Smoke to add additional flavor to the meat. For your gas grill, simply place the soaked wood chips in a smoker box or aluminum foil pouch and preheat the grill until smoke appears. Then reduce the heat to medium. If you are using a charcoal grill, get the fire going and then add wood chips as above or wood chunks. Bring your temperatures up to about 250°.
3. Place your pork butt on the hot grates directly over the drip pan that you place under the cooking grates. Do not place it directly over the heat source. Close the grill and cook until the internal temperature on your instant-read meat thermometer reaches 195°F. Plan on about 1 1/2 hours per pound for your cooking time.
4. When done, move "your butt" (so to speak) to a cutting board and cover loosely with an aluminum foil tent. Let the meat rest for 30-45 minutes.
5. Pull and discard any residual fat from the butt, then break the pork into pieces. You may discard the bone and fat. Using serving forks, or preferrable some Bear Paws, pull each piece of pork into shred sizes of your choosing. You can also finely chop the pork with a cleaver if desired. Move your shredded pork to a nonreactive roasting pan. Stir in enough cider vinegar and barbecue sauce to keep the meat moist. For an added kick of flavor, sprinkle some of your barbecue rub in for good measure! Ring the bell for folks to come 'a running for a great meal.