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PULLED PORK BARBECUE
1 boneless pork butt (about 5-6 pounds)
For Rub:
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper, ground
2 teaspoons cayenne, ground
For Baste:
1 1/2 cups cider vinegar
1/2 cup Bourbon whiskey
1 cup water
2 tablespoons molasses
2 tablespoons salt
4 Chipotle Chile peppers, finely chopped
1 tablespoon red pepper flakes
1 tablespoon black pepper
1 teaspoon cayenne, ground
In a small mixing bowl, combine all rub ingredients. Coat pork shoulder with seasonings and cover with plastic wrap. Refrigerate 8 to 24 hours.
Preheat grill for medium heat. Place pork shoulder on grill and allow to smoke using hickory chips. Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature at medium, or between 200 - 225°F.
Smoke pork shoulder for 5-6 hours or until internal temperatures reach 185°F. Use baste every 20 minutes during the last few hours of cooking.
Remember to boil any remaining basting sauce before using it on shredded pork.
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