T'Jim's Butt-Struttin Pulled Pork.
You can have T'Jim's Butt-Struttin Pulled Pork using 19 ingredients and 10 steps. Here is how you cook that.
Ingredients of T'Jim's Butt-Struttin Pulled Pork
- Prepare of Rub.
- Prepare 1/4 cup of ground black pepper.
- You need 1/4 cup of paprika.
- Prepare 1/4 cup of turbinado sugar.
- It’s 2 tbsp of sea salt.
- You need 2 tsp of dry mustard.
- You need 1 tsp of cayenne pepper.
- Prepare of Mop.
- Prepare 2 cup of apple cider vinegar.
- Prepare 1 cup of water.
- Prepare 3 tbsp of ground black pepper.
- You need 1 tbsp of sea salt.
- It’s 1 tbsp of worcestershire sauce.
- It’s 1 tbsp of paprika.
- Prepare 1 tbsp of cayenne pepper.
- Prepare 2 tbsp of of the rub.
- You need of Ingredients.
- Prepare 1 of 6 to 8 pound Boston butt.
- Prepare of prepared yellow mustard.
T'Jim's Butt-Struttin Pulled Pork instructions
- The night before, combine the rub ingredients in a small bowl. Set aside..
- Massage the butt X-D with the prepared yellow mustard and then apply the rub liberally and pat it in. Be sure to save 2 tablespoons of the rub to add to your mop when you make it..
- Wrap the Boston butt in cling film and place in fridge over night..
- Go ahead and make the butt-struttin sauce so the flavors can come together overnight. Store in fridge. https://cookpad.com/us/recipes/361537-tjims-butt-struttin-sauce.
- The formula for estimating the smoking time is 1.5 hours times the number of pounds the Boston butt weighs. Mine was 7 pounds so I estimated 10.5 hours then added 2 hours in case I experience a "meat stall" (temperature plateau). I decided I needed to rise and shine at 3am, which gave me an hour to get the smoker up to 225°F. So have a couple beers and get to bed early..
- Prepare the smoker for bbq'ing, bringing the temperature to 225°F. I like using pecan or hickory wood for this..
- While you are waiting for the the smoker come to temp, get the mop ready by combining cider vinegar, water, black pepper, salt, worchestershire, paprika, and cayenne in a medium sauce pan over medium heat. Stir together and add in the 2 tablespoons of rub. Keep the mop warm thought the day so you don't cool the pork too much..
- Unwrap the pork and transfer to the smoker and cook for about 1.5 hours per pound or the internal temperature is 175°F. Mop every hour or until you get a meat stall. Resume mopping once the internal temp begins rising again..
- Remove the pork from the smoker and immediately wrap in aluminum foil. Let rest for one hour..
- Remove pork from the foil and shred with a couple forks, removing excess fat. Serve on hamburger buns along with T'Jim's Butt-Struttin sauce. https://cookpad.com/us/recipes/361537-tjims-butt-struttin-sauce.