Sunday, July 8, 2012

Zeke's Pulled Pork with Texas Mop Sauce

We love this recipe!  It's great for a backyard BBQ and you can make burritos out of the leftovers and freeze them for a quick lunch.  I use one 5-7 lb. Pork Butt Roast (also known as a Shoulder Roast). 

First, you need to mix up the Rub. Combine the following ingredients and mix thoroughly.

Pulled Pork BBQ RUB

1/4 cup firmly packed brown sugar
1/4 cup Sweet Paprika
3 TBL. Black Pepper
3 TBL.  Coarse Salt
1 TBL. Smoke Salt
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. celery seeds
1 tsp.  cayenne pepper

You're ready to start.

1    5-7 lb. Pork Butt Roast
1/2 cup grape juice
1/2 cup apple juice

Usually these roasts don't have a lot of extra fat so it's not necessary to trim them. Mix together apple juice and grape juice and using a meat syringe, inject the roast with the juices every inch or so on the fat side of the roast.

Liberally and completely cover the roast with the rub being sure to cover every inch of the roast. Wrap the roast in plastic wrap (or sometimes I use a large roasting bag - just NOT tin foil) and place in the refrigerator to marinate for 12 to 24 hours.

Once the meat has marinated, take it out and while it comes up to room temperature, start up your smoker. Bring your smoker up to 225 degrees. Put the roast directly on the rack in your smoker (you might want to put a drip pan under it) and let it cook for about two hours before adding the first mopping.

Now, you'll need to make my Texas Mop Sauce:
1 Cup Cider Vinegar
1 small onion, thinly sliced
1-2 jalapenos, thinly sliced
1 TBL. coarse salt
1 TBL. brown sugar
1 tsp. black pepper
1 tsp. hot red pepper flakes

Continue to coat the roast with the Texas Mop Sauce once an hour for the next 6 to 8 hours or until the internal temperature of the meat has reached 195 degrees.  Using two forks - or your hands if the meat has cooled down - pull the meat apart and serve on buns, tortillas or just by itself.
This is always the first meat to disappear at our BBQs - along with our Whiskey River BBQ Sauce and Dusti's Country Cole Slaw (recipes to follow shortly)!


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