Post by strippitman on May 2, 2014 8:24:45 GMT -5
So, I serve on our local little league board and I am in charge of running our concession stand. When we have tournament weekends we usually try provide something that isn't ordinarily on our menu (example, we will usually make a big pot of sloppy joe's or chili, etc). We have tournament coming up and someone suggested that we offer pulled pork sandwiches. Sam's Club sells Jack Daniels pulled pork which is very delicious but I love to make things from scratch when I can. So, I got to thinking why don't I just smoke a pork butt in my smoker and make pulled pork out of it? Before I madee a huge amount for our league I wanted to make a small (5 lb) "test run". I've smoked pork butt many times in the past but it had been quite a while since the last time I had done it. The pulled pork tasted even better than these pictures look. I screwed up and forgot to get a pic of the pulled pork after shredding and adding my favorite BBQ sauce.
Here is the basic recipe:
1 - 5lb (give or take a few lbs) pork shoulder boston butt
Rub Mix:
1 cup brown sugar
1 TBSP each of Dry mustard, chili powder, cayenne pepper, paprika, garlic powder, black pepper, salt, cumin
1 bottle of Famous Dave's Rich & Sassy BBQ sauce
Mix all the brown sugar and spices together in a bowl. The day before you plan to smoke, massage the dry rub into the pork as deeply as you can. The smoking process is about as simple as it gets. 225 degrees with smoke going the entire time until the pork reaches 190 degrees in the center. However, there is one extra step I do. When the pork hits about 140-145 degrees I pull it off the smoker and wrap it tightly in heavy duty aluminum foil and mist it with apple juice. I let it go until it hits the target temp of 190. After it hits the target temp I pull it off and throw it into a preheated slow cooker and begin shredding it. ONce it was completely shredded I added Famous Daves Rich and Sassy BBQ sauce...I've tried hundreds of sauces and this one seems to stay right at the top of my list for flavor. Here's the pics. Don't drool on yourself
Top side:
Bottom side flipped over:
My wife and kids are already asking when I can make this again!
Here is the basic recipe:
1 - 5lb (give or take a few lbs) pork shoulder boston butt
Rub Mix:
1 cup brown sugar
1 TBSP each of Dry mustard, chili powder, cayenne pepper, paprika, garlic powder, black pepper, salt, cumin
1 bottle of Famous Dave's Rich & Sassy BBQ sauce
Mix all the brown sugar and spices together in a bowl. The day before you plan to smoke, massage the dry rub into the pork as deeply as you can. The smoking process is about as simple as it gets. 225 degrees with smoke going the entire time until the pork reaches 190 degrees in the center. However, there is one extra step I do. When the pork hits about 140-145 degrees I pull it off the smoker and wrap it tightly in heavy duty aluminum foil and mist it with apple juice. I let it go until it hits the target temp of 190. After it hits the target temp I pull it off and throw it into a preheated slow cooker and begin shredding it. ONce it was completely shredded I added Famous Daves Rich and Sassy BBQ sauce...I've tried hundreds of sauces and this one seems to stay right at the top of my list for flavor. Here's the pics. Don't drool on yourself
Top side:
Bottom side flipped over:
My wife and kids are already asking when I can make this again!