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Pulled Pork Sandwiches Recipe
- 1 boston butt (pork shoulder)
- Classic yellow mustard
- John Henry’s Texas Pig Rub
- Big Moe’s BBQ Sauce
The day before cooking: prepare the rub, rinse the pork butt, and pat dry with paper towels. Lay the pork butt on plastic wrap and thoroughly coat with yellow mustard and then evenly apply the rub around the pork butt. Wrap in plastic wrap, place in a foil pan and refrigerate overnight. Prior to placing pork on the pit, give it an additional application of the rub.
Start the smoker with lump charcoal and add the flavor wood of your choice. Apple or other fruitwoods compliment the pork nicely. Once the fire is ready to cook, place the pork butt on the pit and adjust the temperature (grate level) to 225 - 240 degrees. Cook at this temperature until the internal temperature reaches at least 150-degrees. At this point, pull the meat and double wrap it in foil and place back on the pit until the internal temperature reaches 190-degrees. Then pull the meat from the pit and let it rest for at least 15 minutes. Next, pull the pork with gloved hands or Bear Paws pork pullers. Serve with bbq sauce and buns!
Published: 06/18/10
