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)