When my son fell down the rabbit hole and landed in the world of barbecuing, I had no idea what was about to happen. He now has an all-consuming obsession of recipes, rubs and techniques that is never-ending. I might call him Alice now and then, but that’s a complement for the steady stream of delectable meats he learned how to cook in Wonderland.

Smoking vs. Grilling

Learning how to grill meat is a rite of passage for manly men, but there’s a big difference between that and smoking. The former uses high heat over short periods and yields almost instant gratification. The latter requires lengthy dedication lasting hour upon hour of time and attention. Smoking barbecue is a labor of love, combined with a dash of craziness, but the result is amazing.

The Pulled Pork Sandwich

A pulled pork sandwich is a staple of every barbecue restaurant menu and it begins with the pork butt. This is smoked using the dry rub method. However, there are almost infinite recipes that allow you to customize the flavor to your heart’s desire. When ready, we shred or “pull” it and that’s when it’s time to eat.

A Word About Sauce

This pork is juicy and tender enough to eat without sauce but a little bit never hurts. Sauce variations are endless and they fall into three distinct categories, mustard, vinegar and tomato based. Then there’s Alabama sauce, with their mayonnaise and vinegar recipe. I don’t understand it, but that’s what makes the world go ’round.

The pepper in this rub gives the pork a little bit of built in heat, just enough that a sauce with some sweetness provides a delicious counterpoint. We make our own tomato based sauce two ways, with a mild version and a hot one with habanero for the true pepper-heads. Both have that hint of sweetness to complement the pork.

You will have to wait for my sauce recipe. Meanwhile make do with your favorite commercial brand, but don’t be afraid to customize it to achieve perfection – to match this pork!

Smoking Pulled Pork Barbecue

Choose a nine to ten pound well marbled organic pork butt and slather it with yellow mustard.

Whisk together or use a food processor to thoroughly mix your spices, then rub them over and into every surface, crack and crevice. Wrap in aluminum foil and let it rest overnight in the refrigerator.

Pre-heat your smoker to 250 degrees, and place the pork butt directly on the grates with an aluminum pan underneath to catch the drippings. Insert a temperature probe to alert you, close the top and leave undisturbed for two hours.

Beginning with hour 3, spritz hourly with apple juice until the internal temp is 175 degrees, then leave it undisturbed until it reaches 190 degrees – about 8-10 hours total.

Remove the pork butt from the smoker and place it in an aluminum pan. Shred it with bear claws and get out of the way to avoid the crush of hungry diners waiting to make a sandwich!

Serve with your favorite barbecue sauce and my special potato salad. Print