Pulled Pork Barbecue
Ingredients
1 boneless pork butt (about 5-6 lbs.)
Rub:
- 2 tbsp paprika
- 2 tbsp salt
- 1 tbsp black pepper, ground
- 2 tsp cayenne, ground
Baste:
- 1 1/12 cups cider vinegar
- 1/2 cup Bourbon whiskey
- 1 cup water
- 2 tbsp molasses
- 2 tbsp salt
- 4 Chipotle Chile peppers, finely chopped
- 1 tbsp red pepper flakes
- 1 tbsp black pepper, ground
- 1 tsp cayenne, ground
Directions
In a small bowl, combine all rub ingredients. Coat pork with
seasonings and cover with plastic wrap. Refrigerate 8 to 24 hours.
Preheat grill for medium heat. Place pork on grill and allow to
smoke using hickory chips. Make sure wood chips are soaked
and drained before using. Add charcoal and wood chips as
needed to keep temperature at medium, or between 200-225oF.
Smoke pork for 5-6 hours or until internal temperatures reach
185oF. Use baste every 20 minutes during the last few hours of
cooking. Remember to boil any remaining basting sauce before
using it on shredded pork.
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