I have done this pulled pork quite a few times. I have done both methods and quite frankly I can’t tell deference in smoke flavor. I will say that the sleep method is much easier to pull it almost falls apart. Both methods produce moist flavorful pulled pork, that I feel needs no sauce. I have also tried to take a short cut and not split the rub just mix with mustard and slather it all over put in fridge and then smoke, but it was not near as good. Trust me take the extra time and split the rub, you get much better flavor, and alot less mess.
KICKED UP PULLED PORK
Dry rub
2 Tablespoons brown sugar
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons Thyme
2 Tablespoons oregano
2 Tablespoons chili powder
2 Tablespoons kosher salt
2 Tablespoons black pepper
2 Tablespoons Paprika
1 Tablespoon celery salt
1 Teaspoon dry sage
1 Teaspoon cumin powder
1 Teaspoon mustard powder
1 Teaspoon Chinese 5 spice
1/ 2 Teaspoon Cayenne pepper
1/2 Teaspoon ground ginger
1/2 Teaspoon ground coriander
1/2 Teaspoon ground rosemary (1 1/2teaspoon rosemary leafs ground)
Directions
Mix dry rub and divide in ½. Wash 1 8-12 pound bone in pork butt, pat dry. Lightly coat butt with extra virgin olive oil, and coat with ½ the dry rub. Wrap butt in saran wrap place in roasting pan, and place in refrigerator for 8- 24hours. Remove butt from refrigerator and unwrap. Mix 1/2cup yellow mustard with remaining dry rub. Coat butt with mustard rub mix. Allow to rest while you prepare smoker. Place in 225 degree smoker with wood of choice. In a spray bottle mix a 50/50 mixture of apple juice and Jack Daniels, and lightly spray butt every hour after 3 hours. Smoke till internal temperature of butt reaches 200 degrees (approximately 1 ¼ - 1 ½ hours per pound). Remove from smoker spray butt and wrap in double layer of foil and allow a resting period of 1 hour. After the rest period unwrap butt and remove bone and pull pork apart, mixing juices from foil back into pork.
Method allowing you to get sleep
Prepare butt as above and place in 225 degree smoker with heavy smoke. Smoke till internal temperature of butt reaches 140 degrees. Remove from smoker and wrap in double layer of foil add ¼ cup spray juice to foil and seal tightly. Place in roasting pan and place in 225 degree oven for remainder of calculated time of 1 1/4 hour per pound. Temperature should be 200 – 210 degrees, if not leave in oven till it reaches this temperature. After butt reaches the temperature turn off oven and allow butt to remain there for 2 hours. After rest remove butt and unwrap and pull mixing juices from foil back into the pork.
KICKED UP PULLED PORK
Dry rub
2 Tablespoons brown sugar
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons Thyme
2 Tablespoons oregano
2 Tablespoons chili powder
2 Tablespoons kosher salt
2 Tablespoons black pepper
2 Tablespoons Paprika
1 Tablespoon celery salt
1 Teaspoon dry sage
1 Teaspoon cumin powder
1 Teaspoon mustard powder
1 Teaspoon Chinese 5 spice
1/ 2 Teaspoon Cayenne pepper
1/2 Teaspoon ground ginger
1/2 Teaspoon ground coriander
1/2 Teaspoon ground rosemary (1 1/2teaspoon rosemary leafs ground)
Directions
Mix dry rub and divide in ½. Wash 1 8-12 pound bone in pork butt, pat dry. Lightly coat butt with extra virgin olive oil, and coat with ½ the dry rub. Wrap butt in saran wrap place in roasting pan, and place in refrigerator for 8- 24hours. Remove butt from refrigerator and unwrap. Mix 1/2cup yellow mustard with remaining dry rub. Coat butt with mustard rub mix. Allow to rest while you prepare smoker. Place in 225 degree smoker with wood of choice. In a spray bottle mix a 50/50 mixture of apple juice and Jack Daniels, and lightly spray butt every hour after 3 hours. Smoke till internal temperature of butt reaches 200 degrees (approximately 1 ¼ - 1 ½ hours per pound). Remove from smoker spray butt and wrap in double layer of foil and allow a resting period of 1 hour. After the rest period unwrap butt and remove bone and pull pork apart, mixing juices from foil back into pork.
Method allowing you to get sleep
Prepare butt as above and place in 225 degree smoker with heavy smoke. Smoke till internal temperature of butt reaches 140 degrees. Remove from smoker and wrap in double layer of foil add ¼ cup spray juice to foil and seal tightly. Place in roasting pan and place in 225 degree oven for remainder of calculated time of 1 1/4 hour per pound. Temperature should be 200 – 210 degrees, if not leave in oven till it reaches this temperature. After butt reaches the temperature turn off oven and allow butt to remain there for 2 hours. After rest remove butt and unwrap and pull mixing juices from foil back into the pork.