Wildhorse Saloon's Pulled Pork Recipe - Cooking Index
Wildhorse Saloon's Pulled Pork Recipe - Cooking Index
| Bbq Rib Rub | ||
| 2 cups | 396g / 13oz | White sugar |
| 3/4 cup | 177ml | Chili powder |
| 4 tablespoons | 60ml | Onion powder |
| 6 tablespoons | 90ml | Paprika |
| 3 tablespoons | 45ml | Cumin |
| 1/4 cup | 59ml | Salt |
| 3 tablespoons | 45ml | Freshly-ground black pepper |
| 1 tablespoon | 15ml | Garlic powder |
| 1 tablespoon | 15ml | Cayenne pepper |
| 4 tablespoons | 60ml | Seasoning salt - plus |
| 2 teaspoons | 10ml | Seasoning salt |
| Pulled Pork | ||
| 1 | Boston pork butt - (7 to 10 lbs) | |
| 1 cup | 237ml | BBQ Rib Rub - (see above) |
BBQ Rib Rub: Combine all ingredients and whisk together well with a wire whisk.
Pulled Pork: Season pork with BBQ Rib Rub and let sit in refrigerator for a minimum of 4 hours.
Place pork in smoker that is between 225 and 250 degrees. Let pork smoke for 6 hours at that temperature.
Wrap pork in aluminum foil and continue to smoke for 6 hours more until bone pulls clean.
Chill until warm. Pull into strips and refrigerate. Re-heat the pork in Wildhorse Barbecue Sauce over medium heat until hot. Serve.
This recipe yields ?? servings.
Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html
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