Dry Rub (for 1 large pork butt)
1 cup paprika
1 cup brown sugar
1/2 cup dark chili powder
1/2 cup dry mustard
1/4 cup dry oregeno
1/4 sea salt
2 tbs coarse black pepper
2 tbs red chili flakes (less if you don't like spice)
2 tbs coriander
2 tbs cumin
2 tbs dry lemon peel
This rub will make a very dark bark - don't be afraid! Careful with your cooking temp, or the brown sugar will burn.
Mix rub ingredients together and apply to dry pork butt - set in fridge for 12-36 hours.
BBQ - Place butt on smoker away from any direct heat - BBQ at 220-230 F for 11-14 hours until deep internal temp reaches 195 F. If desired, mop butt every hour or so with mixture of red wine vineger, apple juice and a small handful of the dry rub. Skip the mop if you can't do it without seriously lowering your temp. I use a mix of apple, hickory and oak for smoke flavor. Other sweet woods are also good with pork - try peach, plum & apricot.
Carolina Mustard Sauce (the only way to eat pulled bbq pork!)
1 cup yellow prepared mustard
1/2 cup apple cider vinegar
1/3 cup brown sugar
1 tbs Worstershire sauce
1/2 tbs red chili flake
1/2 tbs white pepper
1/2 tbs black pepper
1 tsp cayenne pepper
4 comments:
Thanks Brett, my wife's been wanting pulled pork. I'm going to try it this weekend.
Do you even know how excited I am to try this? Yum!
I am doing pulled pork as well this weekend, but I tried the carolina mustard sauce last night on portk tenderloins! It was awesome. I made a slighty spicier version, though, because I didn't have yellow mustard. I used a spicy dijon mustard instead and that made thse sauce a little pastier than it should have been, but the flavors were great.
This weekend I will follow the recipe better, but I may back off on the spicy ingredients and substiutute some pickled serano peppers that we grew last year.
Thanks for sharing your recipe Brett.
BTW, Bobby, I am going to write up a plan for the cookoff this weekend as well. I think we should all practice sauces, rubs and each cut of the meats until we find something for each of them that we all agree is the bomb... then we can perfect that and one of us can focus solely on that cut.
I am also planning to go to the Pike Street Pitmaster challenge in Seattle on April 17th. It is also sactioned by the Pacific Northwest BBQ Association. I hope to learn something that will be helpfull
You guys are making me hungry! :)
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