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Savory Pulled Pork Butt
Comments:
Pulled pork is true barbecue! Yes, yes, I know it is not Texas brisket, however, living in Houston, TX for 60 years has made me appreciate beef, but pork is king. I got that many years ago when I became a certified judge having the opportunity to taste some of the finest meats at contests. We hope you enjoy this meal.
 1 pork butt - trimmed
1 cup paprika
1/4 cup dark brown sugar
1/2 cup celery salt
2 Tbs. granulated garlic
2 Tbs. fresh ground black pepper
1 tsp. cayenne pepper
2 tsp. ground thyme
1/2 tsp. salt
yellow mustard
1. Prepare your pit to cook over indirect fire and for a long time. This is not a burger we're cooking today.
2. Mix all of the dry ingredients in a non-reactive bowl - Glass or Stainless Steel are the most common.
3. Rinse and pat dry the pork butt. With a pastry brush, coat the butt with a light coat of the yellow mustard.
4. Heavily sprinkle the dry rub mix on all of the surfaces of the pork butt.
5. Place the butt on the cooking surface - not directly over the heat source - and cook until the internal temperature reaches 190° when checked with a meat thermometer.
6. Pull the pork. Slicing will make it dry out very quickly. You may use your fingers (after it cools sufficiently), forks or bear paws.
  
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