The Ultimate Cookbook

~Pulled Pork Sandwiches

Makes for 16 Servings

Ingredients:

1 pork butt

Dry Rub

1 tablespoon sugar

1/2 tablespoon of brown sugar

2 1/4 teaspoons of garlic powder

2 1/4 teaspoons of salt

1 1/2 teaspoons paprika

1 teaspoon of chili powder

1/8 teaspoon oregano

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cumin

1/8 teaspoon black pepper

Injection

3/4 cup of apple juice

1/2 cup of water

1/2 cup of sugar

2 tablespoons of salt

2 tablespoons Worcestershire

Vinegar Mop

1 3/4 cup apple cider vinegar

2 tablespoons of cayenne pepper

1/2 tablespoon of salt

Juice of 2 lemons

Bbq Sauce:

2 cups of ketchup

2/3 cup of molasses

2/3 cup of brown sugar

1/2 cup of vinegar

2 tablespoons of Worcester sauce

1/2 teaspoon of onion powder

1/2 teaspoon of garlic powder

1/4 teaspoon of cayenne pepper

1/4 teaspoon of salt

Preparation:

1. In a small bowl, mix together all of the ingredients for the dry rub. Set aside.

2. In a glass, mix together all of the ingredients for the injection.. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight.

3. Mix all the ingredients for the vinegar mop in a small bowl. Set aside.

4. Remove the pork from the fridge while you start the smoker. If using a Weber Smokey Mountain, using the Minion Method with a mixture of oak and apple wood chunks. Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16. In the last few hours, baste the meat with the vinegar mop ever hour.

5. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding any visible fat. Sprinkle on some of the leftover vinegar mop, mixing wih your hands to incorporate, then serve with BBQ Sauce.