5 pounds boneless pork butt (shoulder), tied or netted
RUB
2 tablespoons paprika
1 tablespoon black pepper
2 teaspoons cayenne
BASTE
1/2 cup bourbon
2 tablespoons molasses
1 1/2 cups cider vinegar
1 cup water
2 chopped chipotle peppers (rehydrated if dried) (2 to 4 peppers)
2 tablespoons salt
1 tablespoon crushed red pepper
1 tablespoon black pepper
2 teaspoons cayenne pepper
Hardwood chips, soaked in water for 1 hour
Servings: 12
1. To make Rub: mix all ingredients together in a small bowl.
2. To make Baste: mix all ingredients together in saucepan, simmer for 5 minutes
3. Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours.
4. Prepare a medium fire in smoker (or covered grill with banked coals). Smoke pork shoulder with soaked hardwood chips; adding more charcoal and wood chips to maintain a medium-low heat — between 250 and 300ºF —and smoke until internal temperature of pork shoulder is between 170 and 180ºF. This slow cooking process should take between 5 and 6 hours.
5. Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking.
6. Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat and sauce it; serve on sandwich buns with cole slaw.
Servings: 12
RUB
2 tablespoons paprika
1 tablespoon black pepper
2 teaspoons cayenne
BASTE
1/2 cup bourbon
2 tablespoons molasses
1 1/2 cups cider vinegar
1 cup water
2 chopped chipotle peppers (rehydrated if dried) (2 to 4 peppers)
2 tablespoons salt
1 tablespoon crushed red pepper
1 tablespoon black pepper
2 teaspoons cayenne pepper
Hardwood chips, soaked in water for 1 hour
Servings: 12
1. To make Rub: mix all ingredients together in a small bowl.
2. To make Baste: mix all ingredients together in saucepan, simmer for 5 minutes
3. Rub pork shoulder on all surfaces with rub mixture; cover and refrigerate up to 24 hours.
4. Prepare a medium fire in smoker (or covered grill with banked coals). Smoke pork shoulder with soaked hardwood chips; adding more charcoal and wood chips to maintain a medium-low heat — between 250 and 300ºF —and smoke until internal temperature of pork shoulder is between 170 and 180ºF. This slow cooking process should take between 5 and 6 hours.
5. Baste the shoulder every 20 to 30 minutes during the last couple of hours of cooking.
6. Boil any leftover basting sauce for 5 minutes, shred ("pull") the meat and sauce it; serve on sandwich buns with cole slaw.
Servings: 12
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