Pulled Pork BBQ

I have a few books that I consider to be essential to cooking. Smoke & Spice by Chery Alters and Bill Jamison is definitely one of them. It is full of recipes and approaches on all things smoking-related. I cannot recommend it enough.

Two of the recipes from the book that I use (with slight variations) whenever I smoke a pork butt or shoulder are the ones for the Southern Sucor rub and the Southern mop. The two combined produce pork with tremendous flavor and a fantastic bark.
Pulled Pork BBQI cook my pork on my Weber Smokey Mountain smoker. It’s easy to fire up, easy to keep running at a steady temperature, and comes in 3 different sizes to fit anyone’s needs.

Most of the pulled pork I made this time went onto sandwiches, topped with a fantastic roasted poblano slaw. But, I kept a bit around for making out-of-this-world good pulled pork poutine.

Pulled Pork BBQ
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 7-8 pound pork butt or shoulder
For the Southern Succor rub (modified only slightly from Smoke & Spice).
  • 1/4 cup freshly ground black pepper
  • 1/2 cup paprika
  • 1/2 cup turbinado sugar (I used Sugar in the Raw)
  • 1/4 cup kosher salt
  • 4 teaspoons dry mustard
  • 2-3 teaspoons cayenne
For the Southern sop (modified only slightly from Smoke & Spice)
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 tablespoon Worcestershire sauce
  • 1 1/2 - 2 tablespoons Southern Succor rub, from above
Instructions
  1. Fire up your smoker to cook at 225 F. Use a lighter wood, such as hickory, apple or cherry.
  2. Trim any large pieces of fat off the pork. You don't have to be real picky about it, just get any large chunks.
  3. Combine the rub ingredients. Rub all but about 2 tablespoons of the rub all over the pork.
  4. Place the pork onto the smoker and cook until the meat reaches 185 F.
  5. Combine the sop ingredients in a small sauce pan over medium heat. Stir until dissolved. Keep warm until ready to use.
  6. Once the meat hits 185 F brush the sop onto the meat. I used a big basting mop.
  7. Keep sopping every 5 degrees until the meat hits 200 F at which point you can remove the pork from the smoker. Wrap it in foil and let it rest at least 30 minutes before shredding.


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