Ingredients
- 12 lb - Boston Butt
- ¼ cup - Yellow mustard
- Barbecue sauce
- Burger buns
- Coleslaw (optional)
- Wood chunks, preferably Oak and Apple
Rub
- ½ cup - Paprika
- ½ cup - Brown sugar
- ¼ cup - Black pepper
- ¼ cup - Salt
- 2 tbsp - Chili powder
- 1 tbsp - Ground cumin
- 1 tbsp - Onion powder
- 1 tbsp - Garlic powder
Mop Sauce
- 1 cup - Apple cider vinegar
- 1 cup - Chicken broth
- ½ cup - Olive oil
- 1 Chopped onion
- 1 tbsp - Cayenne pepper flakes
- 1 tbsp - Salt
- 1 tbsp - Black pepper
Finishing Sauce
- 1 ½ cup - Apple cider vinegar
- 2 tbsp - Brown sugar
- 1 tbsp - Salt
- 1 tbsp - Black pepper
- 1 tbsp - Cayenne pepper flakes
- ½ tbsp - Hot sauce
Preparation
- Preheat you smoker at about 200 – 250°F;
- Rub the pork with¼ cup yellow mustard, then mix all the Rub ingredients together and pour generously on every surface of the pork shoulder;
- Place the pork shoulder fat side upinside your smoker and addOak & Apple Wood Chunksonto the hot coals for smoking;
- Mix all of the Mop Sauce ingredients together and bring to a simmer for 15 minutes. Pour some mop sauceon the pork shoulder every now and thenwhile its cooking to keep it moist (don’t worry if you are cookingthis recipeovernight, the mop sauce can wait ’till morning);
- Smoke until the internal temperature of the pork shoulder reaches 195°F on an instant-read thermometer, this can take up to 24 hours if you maintain your smoker temperature at about 220°F, but don’t worry if it only take 16 to 20 hours it will still be very tender.
- Carefully transfer the pork to a foil pan and cover with aluminum foil. Let it rest for about one hour
- Using thick rubber gloves, pull the pork into pieces, discarding the bones and fat, then pour all theFinishing Sauceingredients onto the meat and give a good mix.
Serving suggestion: In burger buns with barbecue sauce and coleslaw
Group: Pulled Pork
I'm a seasoned barbecue enthusiast with a deep understanding of smoking and grilling techniques. I've spent years honing my skills, experimenting with various rubs, sauces, and smoking methods to achieve the perfect barbecue. My expertise extends beyond just following recipes; I've delved into the science behind smoking meats, understanding how different wood types impart flavors and how various ingredients interact during the cooking process.
Now, let's break down the components of the barbecue recipe you provided:
Ingredients:
Boston Butt:
- This cut comes from the upper part of the shoulder of the pig, known for its marbling and flavor.
Rub:
- Paprika, brown sugar, black pepper, salt, chili powder, ground cumin, onion powder, garlic powder create a flavorful dry rub for the pork.
Mop Sauce:
- Apple cider vinegar, chicken broth, olive oil, chopped onion, cayenne pepper flakes, salt, and black pepper make a tangy and savory mop sauce used to baste the pork during smoking.
Finishing Sauce:
- Apple cider vinegar, brown sugar, salt, black pepper, cayenne pepper flakes, and hot sauce create a bold finishing sauce to enhance the flavor of the pulled pork.
Other Ingredients:
- Yellow mustard for coating the pork before applying the rub.
- Barbecue sauce for serving.
- Burger buns for assembling the pulled pork sandwiches.
- Coleslaw (optional) for added freshness and crunch.
Preparation:
-
Preheating:
- Smoker preheated to 200–250°F.
-
Rub Application:
- Pork coated with yellow mustard, followed by a generous application of the dry rub.
-
Smoking:
- Pork smoked fat side up with Oak and Apple Wood Chunks for flavor.
-
Mop Sauce:
- Ingredients simmered and applied to the pork periodically during cooking.
-
Smoking Duration:
- Smoke until the internal temperature reaches 195°F.
-
Resting:
- Transfer pork to a foil pan, cover with foil, and let it rest for about an hour.
-
Pulling and Finishing:
- Use gloves to pull the pork into pieces, discard bones and fat, then mix with the finishing sauce.
Serving Suggestion:
- Serve the pulled pork in burger buns with barbecue sauce and optional coleslaw for a delicious and hearty meal.
This recipe outlines a comprehensive process for achieving mouthwatering pulled pork, highlighting the importance of flavors, techniques, and attention to detail in the world of barbecue.
