4 Rivers Smokehouse Pulled Pork
2 bone-in pork butts, about 7 lbs. each, full fat cap on
1 cup Pork Injection (recipe follows)
1 cup Pulled Pork Mustard Slather (recipe follows)
1 cup All-Purpose Rub (recipe follows)
2 cups of apple juice in a squirt bottle
3 cups Pulled Pork Finishing Sauce (recipe follows)
Soak hickory chunks or split logs in water at least 1 hour before smoking.Light charcoal and allow to burn to a white ash. Place soaked hickory on top of hot coals andallow the smoker temperature to settle at 225°F.
Allow pork to sit at room temperature for up to one hour, either covered or in original packaging. Trim any hard white pockets of fat but don’t get carried away with thetrimming. You want to keep an even thickness of the fat cap over the top of the butt.
Place pork in a large bowl or on a baking sheet. Use a meat injector to apply the injection sauce into the pork butt about every two inches, with each injection goingdeep enough to reach the middle of the meat or to the bone.
Cover entirely with mustard slather.
Apply a generous amount of all-purpose rub to meat, making sure the rub gets into any cracks and crevices in the meat. Pat so the rub will stick.
Place in smoker, cover, and smoke over indirect heat for 12 to 16 hours at 225°F or until a meat thermometer stuck in the thickest part of the butt registers 192°F.
Check and replace wood and coal every couple of hours to maintain a consistent temperature.
After 6 hours, spray with apple juice every hour. Move quickly when you open the smoker to maintain the temperature.
Pull the pork butt off the smoker when it reaches an internal temp of 192°F. The outside bark should be black and the center bone (blade) will be sticking out from themeat. Tent with foil and allow to cool for 30 minutes.
Using a pair of forks, shred meat into bite-sized pieces, discarding any large pieces of fat.
Stir in pulled pork finish sauce. Keep covered tightly until serving to prevent pork from drying.
4 Rivers Smokehouse Pulled Pork Injection
2 cups apple juice or cider
1 cup apple cider vinegar
1 cup brown sugar
¼ cup coarse salt
2 tablespoons Worcestershire sauce
Mix together all ingredients in a bowl. Cover and refrigerate until ready to use.
4 Rivers Smokehouse Pulled Pork Mustard Slather
Makes about 5 ¾ cups
1 can or bottle of beer, allowed to go flat
1 cup brown sugar
1 teaspoon cumin
1 teaspoon freshly ground black pepper
1 tablespoon honey
4 cups yellow mustard
1 teaspoon coarse salt
2 teaspoons hot sauce
Mix all ingredients in a bowl. Cover and refrigerate until ready to use.
4 Rivers Smokehouse All-Purpose Rub
Makes about ½ cup
2 tablespoons freshly ground black pepper
3 tablespoons coarse salt
3 tablespoons brown sugar
1½ teaspoons garlic powder
½ teaspoon chili powder
½ teaspoon onion powder
1 teaspoon dry mustard
½ teaspoon ground red pepper
Mix all ingredients in a small bowl. Store in airtight container.