Welcome to my channel. Today I want to show you how easy it is to make delicious pulled pork. Perfect for beginners and the more experienced people to BBQ. Pork butt is a very forgiving piece of meat in terms of intramuscular meat to fat ratio. It takes effort to dry it out or overcook it.
To make this recipe, you'll need a smoker or grill of some kind. I used a Weber Kettle 22 and a slow and sear. If you don't have a slow and sear, you can use the snake method for your coals. If you don't know what the snake method is, here is a link: [ Ссылка ]
You will need:
Pork butt or Boston butt
Spice rub, use your own/preferred or my recipe (below)
olive oil or your preferred choice of binder
Spritz (recipe below)
smoker or grill
charcoal
some kind of wood for smoke ( I used Hickory)
Foil or butcher paper
Your favorite buns or rolls for the sandwiches, if you decide to make sandwiches
cole slaw (I used store bought)
*optional* sport peppers (The kind you find in Chicago style hot dogs.)
Here are the recipes for the spice rub, spritz/sauce and the sauteed red cabbage.
BBQ Spice Rub: Combine and mix well
1 C black pepper
1/2 C Kosher salt
1/4 C brown sugar
1/8 C garlic powder
1/8 C onion powder
1/8 C paprika
Spritz/Sauce: Combine and mix well
(This is what I use to spritz the pork while it's cooking. I also use it to dress the pork once it's done)
*adjust to your own personal taste*
1 C apple cider vinegar
1/2 C water
4 tbsp brown sugar
1/2 C Texas Pete hot sauce
1/4 C ketchup
1 tbsp fish sauce
Sauteed Red Cabbage:
2 C finely sliced red cabbage
1 C apple cider vinegar
1/3 C light brown sugar
2 bay leaves
S&P
*heat up a saute pan to high, add the cabbage and saute for 1 minute.
add the apple cider vinegar and brown sugar, stir to combine.
add bay leaves and season with S&P.
Cook for about 5 minutes. You want the cabbage to still have some crunch.
You want a sweet and sour taste to this garnish. Adjust to your personal preference.
