Ingredients
* 1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
* Kosher salt
* Barbecue Sauce, recipe follows
* Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker
Bar-b-Q Rub:
* 1/4 c. brown sugar - (packed)
* 1/4 c. sweet paprika
* 3 Tbsp. freshly-grnd black pepper
* 4 Tbsp. kosher coarse salt
* 2 tsp garlic pwdr
* 2 tsp onion pwdr
* 2 tsp celery seeds
* 1 tsp grnd red (cayenne) pepper
1. Combine ingredients in a mixing bowl; stir to mix. Store in an airtight jar away from heat or possibly light; Rub will keep for at least 6 months.
2. This recipe yields 1 c..
3. Yield: 1 c.
Directions
You can use a whole picnic shouulder - take a good filit knife and remove the skin from the pork shoulder if you buy it that way and also remove the skin and fat. After you get the skin and fat off You put yellow mustard on it and put the rub all over it and cover with film until the next morning. Same thing if you just bought the Butt.
Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours [3 hours for whole pickic shoulder] at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil. I put mine in a big pan with 3 inch sides with aluminum foil under and over it.
Preheat the oven to 225 degrees F.
Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Pull or Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
Barbecue Sauce:
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.
* 1 fresh pork butt, bone-in (this is the butt, or top portion, of the shoulder)
* Kosher salt
* Barbecue Sauce, recipe follows
* Special Equipment: hickory, oak, and/or maple wood chunks or chips; smoker
Bar-b-Q Rub:
* 1/4 c. brown sugar - (packed)
* 1/4 c. sweet paprika
* 3 Tbsp. freshly-grnd black pepper
* 4 Tbsp. kosher coarse salt
* 2 tsp garlic pwdr
* 2 tsp onion pwdr
* 2 tsp celery seeds
* 1 tsp grnd red (cayenne) pepper
1. Combine ingredients in a mixing bowl; stir to mix. Store in an airtight jar away from heat or possibly light; Rub will keep for at least 6 months.
2. This recipe yields 1 c..
3. Yield: 1 c.
Directions
You can use a whole picnic shouulder - take a good filit knife and remove the skin from the pork shoulder if you buy it that way and also remove the skin and fat. After you get the skin and fat off You put yellow mustard on it and put the rub all over it and cover with film until the next morning. Same thing if you just bought the Butt.
Add hickory, oak, and maple chunks or chips to your smoker. Refer to the directions for your smoker to determine the correct amount of chips for the meat and for lighting instructions. When the chips are ready, add the pork and smoke it for 2 to 2 1/2 hours [3 hours for whole pickic shoulder] at 250 degrees F. Remove the pork and wrap it in heavy-duty aluminum foil. I put mine in a big pan with 3 inch sides with aluminum foil under and over it.
Preheat the oven to 225 degrees F.
Cook the pork for 6 to 8 hours or until the meat is tender and falls apart when the bone is removed. Pull or Chop the pork coarsely and mix in salt and barbecue sauce, to taste. Serve with more barbecue sauce on the side.
Barbecue Sauce:
2 cups apple cider vinegar
2 tablespoons crushed red pepper
1/2 tablespoon chopped fresh garlic
1/2 tablespoon kosher salt
1 tablespoon freshly ground black pepper
In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper.
