Joined
·
178 Posts
I've been getting really into pulled pork lately. As a Texan it's hard to find in restaurants so I have to do it myself.
Step 1: Soak pork butt in equal parts water and apple cider vinegar. I typically add some brown sugar to the soak.
Dry Rub: I just go nuts. brown sugar, salt, pepper, and typically a McCormick Pulled Pork rub (It calls for brown sugar but I add more).
I then smoke it uncovered till I poke it and the juices run clear and it pulls apart easily. Typically 8-10 hours depending on the size of the cut, how cold it it outside (cold requires more wood it seems and my ability to regulate the temp).
Serve it on buns with a side of pickles and onions. I lay out both sweet and dill pickles.
Step 1: Soak pork butt in equal parts water and apple cider vinegar. I typically add some brown sugar to the soak.
Dry Rub: I just go nuts. brown sugar, salt, pepper, and typically a McCormick Pulled Pork rub (It calls for brown sugar but I add more).
I then smoke it uncovered till I poke it and the juices run clear and it pulls apart easily. Typically 8-10 hours depending on the size of the cut, how cold it it outside (cold requires more wood it seems and my ability to regulate the temp).
Serve it on buns with a side of pickles and onions. I lay out both sweet and dill pickles.
