Barbecue (Pulled Pork)

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Here's my recipe for barbecue, or as most people call it "Pulled Pork".  In North Carolina they just call it Barbecue   First you'll need to gather all of the ingredients to make my rub.  You can find the tomato and jalapeño powder on Amazon.com at Angelina's Gourmet or several other places. Here's the rub recipe…

LOU'S DRY RUB

2 cups brown sugar

½ cup tomato powder

½ cup chili powder

2/3 cup Kosher salt

4 Tblspn Old Bay Seasoning

4 Tblspn black pepper

2 Tblspn  dry mustard

2 Tblspn  garlic powder

2 Tblspn onion powder

2 Tblspn Italian seasoning mix

1 Tblspn green Jalapeño powder

2 Tblspn cayenne pepper

Combine all ingredients in a food processor and run on high for 3-5 minutes until very well blended.

You're going to need two pork butts, about 18 pounds.  Once you've made the rub coat two pork butts with it inside of a plastic trash bag.  I put this bag inside of a second in case one tears.  Coat the pork thoroughly and tie off the bags.  Place in a cooler or the fridge for an hour.

Next put the coated pork on the smoker over a large pan of apple juice, about 3-4 cups will do, and smoke with apple wood for 3 hours at 275°F.

Remove the pan, with the juices, from the smoker and place the pork butts in it.  Seal with aluminum foil and bake in the oven at 275° F for 6-7 hours until it falls apart.

Remove from the oven and drain off the juices into a container.  Skim off any fat in the juices.

Simmer the juices in a pan until reduced by 1/3.  Add in a cup of your favorite barbecue sauce if you like.

Remove any remaining fat from the pork butts and pull them apart using two forks.

Pour the reduced juices back over the pork and mix in well and you're ready to go.  Serve this up on a bun with some of my vinegar based slaw and you have the real deal…Barbecue!!

Slaw Recipe….

Vinegar Based Slaw
Ingredients:
• 1 large head of cabbage, finely shredded
• 1 medium red bell pepper, chiffonade
• 1 medium sweet onions, chiffonade

• 2 carrots, grated

Dressing:
• 1 cup sugar
• 1 teaspoon salt
• 2/3 cup vegetable oil
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1 cup cider vinegar

Preparation:
Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl. 

In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.

To make BBQ sauce mix: 

1 1/2 cups of rub
1 can of coke
½ cup agave nectar
1 cup molasses
1 cup ketchup
¼ cup honey
½ cup Jack Daniels
4 tablespoons of apple cider vinegar
1 tblspn cayenne
1 tspn liquid smoke

Mix well in a saucepan and bring to a boil. Turn heat down and simmer to reduce to the thickness desired.