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