Pulled Pork and Sauce
From Habanero Smoker
The Renowned Mr. Brown Barbecued Pork Butt, Memphis Rub; Smoke & Spice, by Cheryl and Bill Jamison.

Ingredients:
  • 1/4 cup Black Pepper, fresh cracked
  • 1/4 cup Paprika
  • 1 /4 cup Turbinado Sugar or Brown Sugar
  • 2 Tbsp. Salt, Kosher
  • 2 tsp. Mustard, dry
  • 1 tsp. Cayenne pepper
    (Makes enough for one 6 - 8 lb. Boston Butt)
Directions:

1- The night before combine all ingredients in a small bowl or Ziploc bag, and mix well.
  • Message the pork butt well with 1/2 of the rub mixture.
  • You can rub prepared yellow mustard over the butt prior to applying the rub – you will not taste the mustard. I have done it with and without the prepared mustard, and can't tell any difference other then it is easier for the rub to stick to the butt. I now use olive oil instead of mustard. It is more convenient and easier to apply.
  • Transfer the butt to a plastic bag (or wrap in plastic) and refrigerate overnight.
2- Remove the butt from the refrigerator.
  • Bat and pat down with some more of the rub.
  • Allow to sit at room temperature for 45 - 90 minutes before placing into smoker.
3- Prepare the smoker by bringing the temperature to 200 - 220°F.
  • You may want to preheat 30°F - 50°F higher then you plan to smoke at, because you will loose heat when opening the door and due to the meat mass.
  • I smoke mine at 200 - 210° F.
4- Using four hours of smoke.
  • Apple, Maple or a combination of both
  • Continue to smoke, until an internal meat temperature of 185 degrees F is reached.
  • Personally I take mine out of the smoker at 175 degrees F.
5- Let the meat rest for about 30 minutes.
  • Then shave off the bark and finely chop that up.
  • Then pull the pork or chop it with a knife.
  • Or you can use the Foil/Towel/Cooler method.
I also use the Vaunted Vinegar Sauce for some additional flavor.

Vaunted Vinegar Sauce Ingredients:
  • 1 cup Cider Vinegar (I use Nakano Rice Vinegar, Original Flavor)
  • 1 Tbsp. Brown Sugar
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Black pepper, fresh cracked
  • 1/2 tsp. Red Pepper Flakes
Directions:
  1. Place all ingredients in a small sauce pan.
  2. Bring to a boil, and then simmer for 5-10 minutes.
  3. Let cool, and season pork to taste.
    Alternate method: (less irritating to the nose and eyes)
    • Place all ingredients in a microwave proof container, and stir well.
    • Place in microwave, heat at high power for 30 seconds. Remove and stir. Repeat this two more times.
    • Allow to cool at room temperature for 5 - 10 minutes.
Revised July 17, 2008