Here's the plan:
Early tomorrow morning I plan to put this small 3 pound butt in the MES. It's thawing right now. Later I will add the following rub, wrap and leave in the fridge overnight. The rub consists of the following:
Brown Sugar; Smoked Spanish Paprika; Kosher Salt; Course Black Pepper; Red Pepper; Onion Powder; Garlic Powder; Chili Powder; Ground Bay Leafs; Mexican Oregano.
I plan to smoke with hickory until I get an internal temp of 150F.
Out of the smoker and into a slow cooker with about half a cup of frozen orange juice concentrate, a couple bay leaves and a tablespoon of peppercorns tied in cheese cloth.
Let it go on the low setting until internal temp is 170F.
Out of the cooker, make pulled pork and season with apple cider vinegar and red pepper flakes and a small amount of ground sage.
Serve warm on hamburger buns with coleslaw.
Early tomorrow morning I plan to put this small 3 pound butt in the MES. It's thawing right now. Later I will add the following rub, wrap and leave in the fridge overnight. The rub consists of the following:
Brown Sugar; Smoked Spanish Paprika; Kosher Salt; Course Black Pepper; Red Pepper; Onion Powder; Garlic Powder; Chili Powder; Ground Bay Leafs; Mexican Oregano.
I plan to smoke with hickory until I get an internal temp of 150F.
Out of the smoker and into a slow cooker with about half a cup of frozen orange juice concentrate, a couple bay leaves and a tablespoon of peppercorns tied in cheese cloth.
Let it go on the low setting until internal temp is 170F.
Out of the cooker, make pulled pork and season with apple cider vinegar and red pepper flakes and a small amount of ground sage.
Serve warm on hamburger buns with coleslaw.