Wildhorse Saloon Pulled Pork
- 2 cups granulated sugar
- 3/4 cup chili powder
- 4 tablespoons onion powder
- 6 tablespoons paprika
- 3 tablespoons cumin
- 1/4 cup salt
- 3 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 4 tablespoons plus 2 teaspoons seasoning salt
Combine all ingredients and whisk together well with a wire
whisk.
Pulled Pork
- 1 (10 pound) Boston pork butt
- 1 cup Rib Rub recipe
Season pork with rib rub and let sit in refrigerator for a minimum
of 4 hours. Place pork in smoker that is between 225º and
250 degrees F. 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 with pork in Wildhorse Barbecue Sauce
over medium heat until hot. Serve.
North Carolina Pulled Pork Rub
- 1 tablespoon mild paprika
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons paprika
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1 (8 pound) pork butt roast
Vinegar Sauce
- 2 cups cider vinegar
- 1 1/3 cups water
- 5/8 cup ketchup
- 1/4 cup firmly packed brown sugar
- 5 teaspoons salt
- 4 teaspoons crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
In a small bowl, mix mild paprika, light brown sugar, paprika,
celery salt, garlic salt, dry mustard, ground black pepper,
onion powder and salt. Rub the pork butt roast vigorously
on all sides with the paprika mixture. Wrap in plastic. Chill
in the refrigerator 8 hours, or overnight. Prepare an outdoor
grill for indirect heat. Lightly oil the grate. Place a few
hickory chunks on the hot coals. Place pork butt roast over
drip pan. Cover grill and cook pork at least 6 hours, until
the internal temperature reaches a minimum of 160 degrees
F (75 degrees C). Check hourly, adding fresh coals as necessary
to maintain even heat.
Remove pork from heat and place on a cutting board. Allow
the meat to cool approximately 15 minutes, then shred into
bite-size pieces with a fork. In a medium bowl, whisk together
cider vinegar, water, ketchup, brown sugar, salt, red pepper
flakes, black pepper and white pepper. Continue to whisk until
brown sugar and salt have dissolved completely. In a large
saucepan, place shredded pork and vinegar sauce. Cover and
place on the grill over low heat for approximately 1 hour.
Makes 10 servings
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