Pork Butt Rub and injection sauce
From martyk35 8 years agoIngredients
- Pork butt/shoulder rub shopping list
- 3 cups packed dark brown sugar shopping list
- 3 cups packed light brown sugar shopping list
- 1 cup white sugar shopping list
- 1 cup paprika shopping list
- 3/4 cup granulated garlic shopping list
- 3 tbsp chili powder shopping list
- 3 tsp oregano leaves shopping list
- 3 tsp cumin shopping list
- 3 tsp freshly ground white pepper shopping list
- 3 tsp freshly ground black pepper shopping list
- 3 tbsp dry mustard shopping list
- 3 tbsp onion powder shopping list
- 1 cup kosher salt shopping list
- 1 pork butt or shoulder shopping list
- 2 quart pork injection shopping list
- Pork butt.shoulder injection sauce shopping list
- 2 cans of concentrated apple juice thawed shopping list
- 3 cups of water shopping list
- 2 cups apple cider vinegar shopping list
- 2 cups sugar shopping list
- 1 cup kosher salt shopping list
- 3/4 cup Worcestershire sauce shopping list
- 1 1/2 cup pork rub shopping list
- 1/2 cup monosodium glutamate/ such as Ac'cent brand flavor shopping list
- 1/4 cup liquid hickory smoke shopping list
- Smoker or a bbq grill shopping list
- 2 large aluminum foil pans shopping list
- Aluminum foil shopping list
- apple wood chunks shopping list
- Cherry wood chunks shopping list
- Lump charcoal shopping list
- 1 box of Food safety gloves shopping list
- Meat thermometer shopping list
How to make it
- In a larger mixing bowl add both brown and white sugars. Mix until well combine. Then add the rest of the dry ingredients in small batches until everything is well combined.
- In a medium saucepan, combine all ingredients for the injection sauce over medium heat and bring to a simmer. Then let it cool down.
- Inject pork butt or shoulder that is still in the cryowrap with 1 and a half pork injection sauce. This will help with sealing in the flavor.
- Heat smoker to 250 degrees, using lump charcoal. When charcoal is almost white add mixture of apple wood and cherry wood chunks. You don't need to soak the chunks of wood unless you're using apple and cherry smoking chips.
- Remove the cryowrap from the pork butt or shoulder. Spread rub evenly all over the pork. Saving some of the rub for later use.
- Place pork in smoker and smoke for 3 hours. Checking often and add more wood to keep the cooking temp at 250.
- After 3 hours transfer pork to one foil pan. Add remaining injection sauce too the pork in the pan. Cover with aluminum foil, and place back in smoker for 6 hours or until the internal temperature reads 205.
- Once the cooking is done or the internal temperature reads 205. Take out of the smoker and let it rest for 10-15 minutes. Transfer to a new pan and start shredding the pork, while using gloves. Add some rub seasoning and juice from the other pan.
- Once the pork is shredded serve with buns, your favorite BBQ sauce and enjoy.
People Who Like This Dish 2
- holtzyt St. Peter, Minnesota
- clbacon Birmingham, AL
- martyk35 Winona, MN
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments