Just a couple shoulders

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dirtsailor2003

Epic Pitmaster
Original poster
OTBS Member
Oct 4, 2012
21,947
4,224
Bend Oregon
So here is the basic method I usually follow when dong pulled pork. The rub and sauce recipes are just a base that I loosely follow. I usually make additions to the ingredients, and typically double, triple the batches. The slaw sauce keeps really well in the fridge for quite a while.

The Rub: Day 1

16-18 pounds of Pork Butt, Boston Butt, or Pig shoulder (buy the non cut for best flavor and fat content, money savings too). If smoking don’t be afraid of the fat, it’s gonna give the meat great flavor and make the meat oh so tender.
  • 1 tablespoon mild paprika
  • 2 teaspoons light brown sugar
  • 1 1/2 teaspoons hot paprika
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
Smokin: Day 2
  • Pre-heat smoker. I shoot for right about pit temp or slightly above You can go low and slow and keep the smoker around 225°-250°, or you can crank the heat up to 285°-325°
  • Add your smoke wood. Apple, Cherry, Peach, Pecan are all good for pork
  • Add pork butt, smoke until internal temperature is 205° degrees, pork is done at 145° degrees, however the fat will not have rendered. This is what makes the pork tender.
  • For lower Temp smokes figure 2-2 1/2 hours per pound. Higher temp 1-1 1/2 hours per pound
  • Take pork out of smoker and cover tightly with foil, and let it sweat out the goodness for a couple hours. Put pork in refer to fully cool.
The Sauce: Day 2 (goes on meat after pulling)

1-1/2 cups cider vinegar
1/2 cup water
1/2 cup catsup
1 teaspoon salt
1 chopped onion
2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/8 teaspoons red pepper

Couple shots of Jack Daniels

Preparation: Mix all ingredients in a saucepan and simmer slowly for 15 minutes

The Sauce part duex: Day 2 (finishing sauce for dipping, etc…)

1 cup ketchup
1 cup water
1/4 cup apple-cider vinegar
1 small onion
2 teaspoon garlic powder
2 tablespoons brown sugar
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder

Preparation: Combine all ingredients in a saucepan and simmer for 20 minutes. Adjust seasonings as needed to achieve the right kick.

The Slaw: Day 2

Crispy Slaw:
4 ounces granulated sugar
3/4 cup seasoned rice vinegar
3 cups mayonnaise
1 tablespoon celery seed
1/4 cup capers
1 1/2 tablespoons garlic, finely chopped
1 head Napa cabbage, shredded
1 head Savoy cabbage, shredded
1 cup carrots, julienne

The Prep:
  • Prepare the Slaw, Sauce, and Sauce part Duex while smoking the Butt. Let all rest in the fridge overnight.
Day 3:
  • Take pork out of refer. Pull apart meat from fat. Discard fat; make to sure to save as much of the “Bark”, crusted skin, as you can.
  • Mix meat and bark with the “Sauce”.
  • Let it mix in the refer overnight, if possible.
Serve it up Boy:
  • Pre-heat oven to 200 degrees
  • Cover with foil and place in oven for 2 hours
  • Or put it all in a slow cooker and let it slow cook for 4-6 hours
  • Pull meat out of oven
 
Last edited:
Looks like you intend to have a blast doing this...everything outlined and planned (plan your work-work your plan)
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.

May I suggest you keep a Diary (of sorts) of all your smokes and what you do differently to improve your skills. A real (noteworthy -pun- endeavor).

Ask away, we enjoy the questions and (somewhere in the abundance of answers) you'll find your answer...
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Have fun and as always...
 
Thanks Oldschoolbbq,

 I wrote this out about 5 years ago. All my friends and relatives kept asking me for the recipe!

I do keep notes and have hundreds of recipes that I have put down over the years.
 
Oh yeah they are done, just haven't had anytime to upload the photos. Darn work always gets in the way!
 
Okay, sorry for the low quality phone pics but here's some shots of the final product.


Simmering the finishing sauce


Ready for pulling


Pulled and ready for a soak in the 'Sauce"


Load it up. Not a good time of year for water melon, but the kids had to have it.


A little finishing Sauce


A little slaw


A little more finishing sauce


Yumm! Added another drop or two of finishing sauce!
 
Great job! I would put a hurtin on that sandwich........

I am doing PP for a High School fundraiser this weekend, may give your finishing sauce a try since mine has beer in it and don't want to send them over the edge even thoe the alcohol would be mostly cooked out....
 
Looking at the recipe, there are a few tweaks I've made to the finishing sauce since I wrote that 5 years or so ago. I now use only fresh garlic, and I had been using fresh hatch Chile's (well vac pack and frozen). I always immersion blend and strain the final product. I only use the fresh ingredients when I know that I will use all the sauce with-in a week or two. If I plan on storing (which is like never, gets used too fast) the sauce I use dried spices.

I also will typically add a shot or two of bourbon, and have added beer to the finishing sauce as well. Always fun to mix it up every once in a while.
 
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