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Pulled Pork Barbecue

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Organic pork butt, hickory smoked with a mustard and spice mix

 

Ingredients

Scale
  • (1) 9-10 lb organic pork butt
  • Yellow mustard
  • Apple juice in a spray bottle

Barbecue Rub

  • 1/4 cup kosher salt
  • 1 TBL celery salt
  • 2 TBL garlic powder
  • 1 TBL lemon pepper
  • 1 TBL honey-sriracha dry seasoning
  • 2 TBL onion powder
  • 2 TBL spanish paprika
  • 1 tsp cayenne pepper
  • 2 TBL chili powder
  • 1 tsp ground white pepper
  • 1 tsp ground black pepper

Instructions

  1. Thoroughly mix all the dry ingredients to create the rub
  2. Pat the pork butt dry with paper towels and coat the pork butt with yellow mustard
  3. Generously and completely coat the pork with the spice mix and rub it in every crack and crevice
  4. Cover with aluminum foil and rest  in the refrigerator overnight
  5. Preheat your smoker until it stabilizes at 250 degrees, place the pork butt in the center of the smoker and leave undisturbed for 2 hours. Thereafter, spritz with apple juice hourly until the internal temp reaches 175 degrees
  6. Continue to smoke until the internal temp reaches 190 degrees – about 8-10 hours total
  7. Remove the pork butt from the smoker, place in a disposable aluminum pan and shred it with a set of bear claws or large forks and dispose of the bone
  8. Call the hogs (your guests) to the trough and get out of the way!