T'Jim's Butt-Struttin Pulled Pork

Name: How to cook T'Jim's Butt-Struttin Pulled Pork - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Us

Introduce

Chef :

King-Crimson

T'Jim's Butt-Struttin Pulled Pork

This is a great recipe for the 4th of July or Labour Day. Not only does it taste good, but it feeds about 16 people inexpensively. Pair this up with Cole slaw and you have pure barbecue heaven. As to why they call this particular cut of pork a Boston butt, I have no idea.

Ingredient

Food ration :

16 servings

Cooking time :

16 hours 39 mins

3 tbsp

ground black pepper

1 tbsp

paprika

1/4 cup

turbinado sugar

1 tbsp

sea salt

2 tsp

dry mustard

1 tbsp

cayenne pepper

2 cup

apple cider vinegar

1 cup

water

1 tbsp

worcestershire sauce

2 tbsp

of the rub

6 to 8 pound Boston butt

Cooking instructions

* Step 1

The night before, combine the rub ingredients in a small bowl. Set aside.

* Step 2

Massage the butt X-D with the prepared yellow mustard and then apply the rub liberally and pat it in. Be sure to save 2 tablespoons of the rub to add to your mop when you make it.

* Step 3

Wrap the Boston butt in cling film and place in fridge over night.

* Step 4

Go ahead and make the butt-struttin sauce so the flavors can come together overnight. Store in fridge.

* Step 5

The formula for estimating the smoking time is 1.5 hours times the number of pounds the Boston butt weighs. Mine was 7 pounds so I estimated 10.5 hours then added 2 hours in case I experience a "meat stall" (temperature plateau). I decided I needed to rise and shine at 3am, which gave me an hour to get the smoker up to 225°F. So have a couple beers and get to bed early.

* Step 6

Prepare the smoker for bbq'ing, bringing the temperature to 225°F. I like using pecan or hickory wood for this.

* Step 7

While you are waiting for the the smoker come to temp, get the mop ready by combining cider vinegar, water, black pepper, salt, worchestershire, paprika, and cayenne in a medium sauce pan over medium heat. Stir together and add in the 2 tablespoons of rub. Keep the mop warm thought the day so you don't cool the pork too much.

* Step 8

Unwrap the pork and transfer to the smoker and cook for about 1.5 hours per pound or the internal temperature is 175°F. Mop every hour or until you get a meat stall. Resume mopping once the internal temp begins rising again.