Prep 25 mins
Cook 24 hrs
There are a lot of great recipes out there, I think Mean Chef has a great one. But I think this one can rank of there with Mean's. Please note: this is an adopted recipe and I have finially made it myself. Since this is very time consuming to cook in the oven and I don't own a North American style BBQ/smoker that this really needs, I am experimenting with the recipe in the crockpot. I added whole peppercorns, some fresh thyme and 250 ml of apple juice and cooked it for 12 hours overnight. It smells devine and is falling apart tender but I think that cooked in the crockpot still needs to be incorporated into a meat pie or soup etc because there wasn't really enough sauce for so much meat. If you can make it as it was intended then I think it would be awesome becuase the taste is great... I will continue to do my crockpot experiments and update my 'substitute' method of cooking this as I make progress and improvments. ZWT REGION: United States of America.
For the rub
- 59.14 ml fresh ground black pepper
- 59.14 ml paprika
- 59.14 ml turbinado sugar
- 29.58 ml salt
- 9.85 ml dry mustard
- 4.92 ml cayenne
For the pork
- 2721.55-3628.73 g pork shoulder (Boston butt)
For the mopping sauce (optional)
- dry rub seasoning, use remaining rub
- 473.18 ml cider vinegar
- 44.37 ml fresh ground black pepper
- 29.58 ml salt
- 14.79 ml Worcestershire sauce
- 14.79 ml paprika
- 14.79 ml cayenne
- The night before you plan to barbecue, combine rub ingredients in a small bowl.
- Massage pork well with about half of the rub. Transfer pork to a plastic bag, and refrigerate it overnight. Store rest of rub in a covered container at room temperature.
- Before you begin to barbecue, remove pork from refrigerator. Pat down meat with another coating of rub. Let the pork sit at room temperature for about 45 minutes.
- Prepare smoker for barbecuing according to manufacturer's instructions, bringing temperature to 220 to 250 degrees.
- If you plan to baste the pork, stir any remaining rub together with mop ingredients and 1 cup water in a saucepan and warm the mixture over low heat.
- Transfer pork to the smoker and cook for about 1 1/2 hours per pound, or until it's falling-apart tender. The internal temperature of the meat should reach about 190 degrees. Mop the pork about once an hour in a wood-burning pit, or as appropriate for your style of smoker.
- Remove pork from smoker, wrap in foil and let it sit for about 15 minutes, until cool enough to handle. Pull off chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown crust along with the lighter interior meat. If you wish, serve the barbecue sauce of your choice.