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Southern Style Pull Pork
8-10lb Pork butt
Rub
1/2-cup dark brown sugar
1/4 cup paprika
1/4-cup garlic powder
1/4 cup kosher salt
1 tablespoon chili powder
1-tablespoon onion powder
1 teaspoon mustard seeds
1-teaspoon coriander seeds
1-teaspoon cayenne pepper
1-teaspoon ground cumin
1-teaspoon black pepper
Mop
Apple juice and cider vinegar
Method
- Preheat smoker or bbq for indirect cooking to 230F
- Cover pork butt with rub mixture, using hands to rub it in
- Place pork butt in cooker
- Add apple and hickory wood chunks or chips for flavor
- Start mopping or basting after 2 hrs in cooker, this allows a “bark” to form on the pork first
- Cook pork for around 1hr /pound, a 10lb roast will take approx. 10 hours
- Internal temp should be around 195F before finishing
- Cover pork with foil and let rest
- Pull with forks, hands or chop into bite size pieces
- Mix with sauce and serve (I use a regular sweet/tomato bbq sauce mixed with a few dashes of hot sauce, a splash of vinegar and honey)
Note: if rushed for time, cook at 275F for 2 hrs, then wrap pork in foil with apple juice and raise temp to 325-350 to finish-still looking for an internal meat temperature of 195(approx another 3hrs)
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