Friday, August 26, 2011

Pulled Pork

Pulled Pork
(10 -12 sandwiches)


4 lb. Boneless Pork Butt
1 recipe Dry Rub for BBQ (see note)
1 12 oz. bottle of your favorite beer


Combine all the ingredients for the dry rub and mix very well.  Take the pork butt out of the package, rinse with cold water and pat dry with a paper towel.  Place the pork butt in a large pan and start applying the rub to all sides of the meat.  Pat it on with your hands using the entire rub mixture.  It may not all stay on the meat.  Now place the meat in a large zip-lock bag and place in a pan big enough to hold it.  Refrigerate the meat overnight.  Preheat the oven to 225 degrees while you remove the meat from the bag and place it on a rack in a 9x13 pan.  Pour the bottle of beer into the pan carefully not getting it on the meat.  Cover the pan with foil and place in the oven.  It will take about 6 hours to cook.  Use an instant read thermometer or better yet a remote thermometer.  You want the pork butt to reach an internal temperature of around 200 degrees.  Once you hit this temperature, remove and let rest for 30 minutes.  After resting, undercover and remove from pan (carefully) to another pan.  Take 2 forks, one in each hand, and pull the meat apart (shred).  Serve with your favorite BBQ sauce, pickle slices and bread or buns.

Note:               Dry Rub for BBQ is a recipe that is in the cookbook “More Than
                          Your First Cookbook.”  I’ll repeat the ingredients here; 2 tbsp.
                          of chili powder, smoked paprika and brown sugar, 1 tbsp. of
                          seasoned salt, garlic powder, onion powder, ground mustard,
                          ground cumin, celery salt and black pepper, 2 tsp. cayenne
                          pepper (optional).

Ideas for Future Efforts

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